How To Eat Hot Cross Buns

How to eat: hot cross buns

You could believe that the hot cross bun, the subject of this month’s How to Eat(HTE), is nothing more than a teacake with a good reputation. Apart from its ornamental cross, this bun is both a subtly unusual item (it includes more sugar, is usually stickily glazed, and employs ground spices to create its signature speckling) and one of the most historically famous products in the baked goods aisle, despite its lack of a cross. Since the beginning of time, the human race has baked bread to commemorate the spring equinox, and we have been commemorating them with crosses even before Jesus was a child.

Even though hot cross buns (HCBs) were not officially recognized in England until 1733, they were already a well-established, customary treat – and, for many, the gastronomic raison d’être (excuse the pun) of the season – when they were first documented in the country.

It is not known if Rocliffe toasted them, topped them with jam, or, God forbid, used any leftovers to make bacon sarnies with them.

Best before?

As a humanist food column, HTE has no stake in the religious game when it comes to determining when hot cross buns should be consumed. What about the week before Easter? Is it the Easter weekend? Is it actually Good Friday? It is impossible to build a compelling argument for any of them in an impartial manner. The fact that HCBs emerge on shop shelves on Boxing Day may even be considered a (double-edged) victory for logical Enlightenment ideals — raw capitalism triumphing over religious superstition in the face of consumer demand (since at least 2002,as these letters illustrate).

Our country appears to be deficient in adult self-control and strategic planning, as seen by this.

In 2019, the notion of a treat does not exist.

Fewer and fewer individuals are ready to claim that restricting our use of a thing will, as HTE so frequently discovers, increase our eventual pleasure of that good in the long run.

Maintain their uniqueness. Take a sip of that flavor. After all, if you’re in a pinch at other times, you can always rely on teacakes to tide you over. The lightness and sharpness of commercially manufactured buns are lacking. Image courtesy of Getty Images/EyeEm

Hot … or not?

Most commercially manufactured HCBs lack lightness and bite when served cold, or, as HTE loves to call to them, “raw,” and those pale, structurally frail buns will often shatter if smeared with anything but the softest butter. The process of toasting, on the other hand, produces a firm, stable top onto which you may slather as much butter as your more clogged heart wishes. The majority of the time, store HCBs are simply not that fresh. As soon as you purchase them, they begin to go bad. Consider toasting as a form of CPR for your aging HCBs.

Toasting also temporarily reverses retrogradation, which occurs when the wheat starches in the flour return to their original crystalline form, which causes stale bread products to become stiff and dry.

Toasters are infamous for losing bits of bread, leading them to blow, if not all of the kitchen sockets, as a result of the HCBs.

Neither will heating them in the microwave have the same results.

When?

When James Boswell and Samuel Johnson had breakfast on Good Friday (9 April 1773), they were eating ” cross-buns,” which were an early example of the modern trend toward overly sweet breakfasts, which HTE finds appalling in everything from sugary cereals to french toast. If you’re an adult, your breakfast should be simple and savory in nature. In the same way as teacakes are best consumed between 3pm and 5pm on a rainy, dreary, and dismal midweek day, HCBs are best consumed between 3pm and 5pm.

While watching Countdown* on television.

You should think of the hot cross bun as a soothing palliative for, well, life.

However, it is all accessible online through All 4.

Toppings and fillings

The only ingredient that is required is butter, and lots of it. If it is not pouring down your chin or wrists, you are not performing the task correctly. According to a particular type of eater, you should use unsalted butter since it has an undeserved air of sophistication about it that is not merited. Ignore that piece of advise. Everything is improved with the addition of salt. Low-fat spreads and margarines are unnecessary since life is too short. It’s possible that you won’t believe it’s not butter.

A similar conundrum arises from the apparent popular preference for jam with hot cross buns (instead of the obvious marmalade; after all, hot cross buns include citrus peels!) However, if spread thickly, Nutella can result in an exceedingly dense and claggy mouthful, as opposed to any of the other two options in terms of pure flavor (you are effectively replicating a Cadbury FruitNut in bread form).

  • It is beneficial to disseminate the word cautiously.
  • However, any analogous bridging of the sweet and savoury streams is extremely difficult and should only be attempted by trained specialists (chefs).
  • But if you make this at home with just any ordinary wensleydale, cheddar, or lancashire cheese, you’ll find that it lacks the exact umami richness and tangy top notes that make the bread and cheese so delectable at the restaurant.
  • Sandwiches made with HCBs are considerably worse than they already are.
  • Maple-cured bacon is not intended to taste overtly sweet, despite the name “sweet.” That sweetness should be seen as a minor side note, a footnote, or a minor aside.
  • It repositions bacon as the clanging, savoury bass note in a miscalculated handful of sugary ick, which – with the exception of the 2,000-calorie doughnut burger – appears to have been developed for shock effect rather than out of necessity in terms of culinary preparation.

Every aspect of it seems a little out of date, like some monstrous Man v Food creation from the era of Samin Nosrat.

The cross

Instead of icing, a flour-and-water mixture should be used to draw on the design. We are not children in any way.

The hybrids

In the United Kingdom, we are becoming lacking in a variety of clearly defined cuisines. We merely have procedures for delivering salted caramel to customers. There isn’t a single item we won’t include it in. Toffee shards, (white) chocolate chips, marzipan pieces, and anything else that, when combined with HCBs, results in an overpoweringly sweet product; one in which the formerly clearly expressed, heady spicing is reduced to a low murmured afterthought. Why, in a world when there are infinite perfectly planned fruit breads, would you start sprinkling apricots, cranberries, dates, apple, cherry and almonds on top of your homemade cinnamon rolls (HCBs)?

Equipment

Everything is off the table while you’re at home. You may consume your HCB while standing over the sink or working on the kitchen counter, or while pottering around the home if you are preparing to vacuum. However, as a visitor, you are required to use a plate. In any other case, your host may blow up. It’s the same as if you were with your family. Even if you have something negative to say about them, don’t let anybody else get involved with your mother’s affairs. Please, no more of this caffeine-free foolishness.

Drink

Tea, and specifically rust-colored tea grown from theCamellia sinensisplant, is also available. There will be no rooibos, hibiscus, caffeine-free, or twigs-in-a-bag nonsense here. Note: Dan Lepard does have a stout-based HCB recipe, which begs for an imperial stout chaser to complement it well. So, how do you like to consume your hot cross buns?

The best way to eat hot cross buns

So, what’s the ideal method to consume the infamous hot cross bun, which is practically everyone’s favorite Easter snack? We all have our favorites, I’m sure you agree with me. TheStylistteam has agreed to share theirs. There isn’t much to do over Easter weekend, which is a shame. Despite the fact that we’ve compiled a list of the best virtual activities available online (including building your own video pub quiz), one of the most important items on our bank holiday to-do list is food. Hot cross buns, to be precise.

Hot cross buns are traditionally saved for Good Friday to commemorate the conclusion of Lent, however in the United Kingdom, 20 million of them are sold over Easter week.

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Standard bread-making ingredients include strong bread flour, whole-milk butter, and yeast; optional ingredients include sultanas, mixed peel, and a dash of cinnamon. However, we’ve seen concoctions like elderflower and matcha find their way into theStylistoffice, eliciting a range of reactions ranging from ecstasy to fear.

After much deliberation, we’ve compiled our most treasured hot cross bun rules and rituals for you to discuss at your leisure. How do you like to eat your hot cross buns?

“Keep it simple”

I consume mine. a very light toasting of the bread You must outwit the toaster and be lightning-fast with the eject button in order to succeed. Toss in some salted butter. It’s finally over. All of those bizarre new hot cross bun flavors are a complete waste of my time. Keep things as basic as possible. The best bun is: M S Luxury Hot Cross Buns (£1.50, marksandspencer.com) are a high-end version of the traditional hot cross bun. Helen Bownass is the director of entertainment.

“As a bacon sandwich”

My favorite way to consume it is as a bacon sandwich. Crispy bacon, on the other hand, is not an option. It should be thick and supple in texture. Add some butter and classic Heinz ketchup on the bread, and I might even use it to soak up some of the bacon grease from the bacon pan. The best bun is: KonditorCook (£6.50; konditorandcook.com) is a web-based cooking service. Tom Gormer is the director of photography and visual effects.

“Bring on the peanut butter”

My favorite way to eat it is with crunchy peanut butter. Cinnamon, sultanas, and peanuts shouldn’t go together, yet they do, in some strange way. People, don’t pass judgment until you’ve tried anything. The best bun is: Lidl Deluxe is a supermarket chain (99p,lidl.co.uk) Hannah Keegan is a journalist who specializes in features.

“Extra fruity”

The crunchy peanut butter is how I like to consume my sandwich. However, despite the fact that cinnamon, sultanas, and peanuts shouldn’t go together, they do. Never pass judgment on something before you’ve tried it. The best bun would be if. Luxurious shopping at Lidl (99p,lidl.co.uk) Writer for magazines and newspapers, Hannah Keegan.

“With cheddar cheese”

I consume mine. topped with a piece of cheddar cheese and toasted To be honest, it’s similar to a delicious cheese roll. The best bun: Any bread will suffice, but a high-quality, extremely strong, crumbly cheddar is required for the best results. Director of photography Gareth Watkins is the acting production editor

“On its own”

I eat mine.right out of the package. They should not be toasted or buttered, but they must be fresh. And there are no strange flavors like choc orange. I’m a stickler for the rules. The best bun is made by Gail’s Bakery (£1.60 per bun, gailsbread.co.uk). Gemma Crisp is the editor-in-chief of Stylist Loves.

10 Crazy Ways To Eat Hot Cross Buns 2021

What should you serve with hot cross buns? Well, I really enjoy it when it’s toasted with a pat of butter on top. BUT. It doesn’t seem to matter what else you eat it with. Scroll down to find what inventive ways you can consume yours (sweet or savory) while also preventing stale buns from going to waste with a delectable treat!

10. Bacon, Egg and Blue Cheese Toasted Hot Cross Bun!

Caution: This should only be done once a week. Love handles may result from consuming this dish because to its high level of addictiveness. A toasted bread topped with grilled blue cheese and crispy bacon pieces is the perfect combination for a breakfast sandwich. Build it, bite it, and listen for the crunch of the bacon and the splash of the egg yolk hitting your plate as you eat it all.

The whole recipe for the Toasted Hot Cross Bun with Bacon, Egg, and Blue Cheese can be found here. If you think this recipe is out of the ordinary, just wait till you get to the first location!

9. Hot Cross Treacle Tart

If you have some leftover (stale) hot cross buns, try this recipe for something a little “sweet and sticky.” nowasteSainsbury’s whole recipe is available.

8. Bacon and Smashed Avocado

Fresh and healthy (ish) smashed avocado is the perfect breakfast for a lazy Sunday morning in the sun. Yummy avocado, salty feta cheese, fiery red pepper flakes, and fresh mint all wrapped up in a sweet and crispy hot cross bun. Recipe for Hot Cross Buns with Bacon and Smashed Avocado.

7. Bread and Butter Pudding

Yasminlimbert’s Hot Cross Bun Pudding is a recipe that she created. Another simple and delicious option to make use of your stale buns is to make cinnamon rolls. Don’t throw out food; instead, turn it into something tasty! The whole recipe from Yasmin Limbert.

6. Classic Bacon Bun

Instead of a white thick loaf of bread, toast a buttered hot cross bun and top it with two slices of bacon and your favorite sauce. You don’t even need a friggin recipe to make this!

5. Spiced French Toasted Cross Bun

It’s the weekend, so take advantage of the opportunity to indulge in this cheeky brunch suggestion. Keep any stale buns in the freezer for this sinful little dessert. French toast and the hot cross bun are become friends. French toast and the hot cross bun are a match made in heaven. For the recipe, please go here.

4. Smashed Avocado Hot Cross Bun (v)

My dear vegetarian friends may make the same recipe as the Bacon and Smashed Avocado, with the exception of the streaky bacon, which they should leave out. Vegans, did you know that you can find Veganhot cross buns at most stores during Easter season?

3. Beetroot and Feta Cross Bun Burger (v)

If you can have a brioche burger bun, why can’t you get a hot cross bun burger bun, as well? Easter has arrived, and I’d like to share with you a recipe for a vegetable beetroot and feta hot cross bun burger that is both simple and quick to make. Couscous is used to glue the burger together. It is low-cost and simple to obtain. Enjoy! For the whole recipe for the Beetroot and FetaHot Cross Bun Burger, please see below.

2. Bread sauce

Photo courtesy of Tesco: Bread Sauce What is it about bread sauce that it can only be savored around the holidays? Another important aspect of Easter is gathering friends and family around the dinner table and indulging in delicious homecooked feasts. Blitz any stale buns and make my family’s bread sauce according to the instructions. Recipe for Hot Cross Bun Bread Sauce

1. Slow-Cooked Roast Lamb Hot Cross Buns

People, you were the first to see it here! My sticky roast lamb, served in a hot cross bun, is a family favorite! This sandwich, which is made with pulled pork and a mint and cranberry sticky sauce, is the sister sandwich of the iconic pulled pork brioche bun. Do not limit this dish to an Easter treat; instead, keep this recipe in mind for any other occasion when you and your pals are craving something sweet. Recipe for Roast Lamb with Hot Cross Buns

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Biffen’s Kitchen

Recipes from my food truck in Croyde, North Devon, that are inspired by the sea.

How to Make the Best Hot Cross Buns, Because It’s Not Good Friday Without Them

The Easter holiday would not seem complete without the consumption of hot cross buns, would it? While there are other must-haves for this spring festival — baskets, the Easter bunny, gorgeous pastel costumes, and even popular chocolates such as jelly beans, Cadbury eggs, and Peeps – these are the ones that are most popular with children. Hot cross buns, on the other hand, are something special: A timeless and time-honored dish that doesn’t scream for attention but nevertheless manages to bring your holiday feast to a successful conclusion.

Those who believe they are necessary (and we include ourselves in this group) would even argue that they are essential, especially on Good Friday. But why is this so?

How are hot cross buns made?

All of the ingredients for most basic hot cross bun recipes (including this one, which is our favorite) are simple and straightforward. They include flour, eggs, yeast, sugar, butter, powdered milk, cinnamon, nutmeg, and dried currants (raisins, golden raisins, and other dried fruits, like apricots, are sometimes used a substitute). Spices and seasonings, such as ground cloves, fresh lemon or lime juice, fruit juice, or even rum, are occasionally included. Traditional fruit and dough preparation involves kneading the ingredients in a bowl (either with an electric mixer, a bread machine, or by hand) until the dough is soft and elastic.

The dough will bubble up and expand in size as it rises in temperature.

It is then necessary to allow the balls (buns) another time to rise before they are smeared with melted butter and an egg and baked in the oven for 20 to 25 minutes, or until golden brown.

Where did they originate?

When it comes to the origins of the hot cross bun tradition, one persuasive idea comes from the St. Albans Cathedral in Hertfordshire, England. After all, according to popular belief, the hot cross bun originated at St. Albans, where Brother Thomas Rocliffe, a 14th-century monk at St. Albans Abbey, invented an original recipe for the buns and distributed them on Good Friday starting in 1361 to hungry and impoverished residents. (Image courtesy of Getty Images.)

Why eat them on Good Friday?

On Good Friday, hot cross buns are historically eaten throughout the British Isles as well as in other regions of the world, including Canada, Ireland, New Zealand, South Africa, and other parts of the Americas. The buns symbolize the conclusion of Lent’s 40-day period. The cross that is placed on top of the hot cross bun depicts Jesus’ crucifixion and is intended to serve as a reminder to Christians of the cross on which Jesus was crucified. It is common in the United States to decorate buns with a cross made of sweet icing; however, in certain European countries, the cross is produced by cutting diagonal slices into the dough or by placing strips of pastry over the top of the bun.

It is believed that the spices used to embalm Jesus during his burial are represented by the spices included within hot cross buns, which are often nutmeg, cinnamon, and cloves.

Are they healthy?

Hot cross buns, with their sweet and creamy filling, are not the healthiest food you’ll find at an Easter brunch table. When it comes to the buttery bread, candied fruit, warm spices, and icing that go into making hot cross buns, they are more like miniature cakes — and each one will set you back anywhere from 150 to 300 calories, depending on the size of the bun, the ingredients used to make it, and the amount of icing you use. (And who can ever say no to a hot cross bun in one sitting? We, on the other hand, are not!) Hot cross buns are often high in processed carbs, sugar, and saturated fat, making them everything from a dieter’s dream when it comes to Easter goodies.

The best method to consume hot cross buns is to consume them in modest portions — try to limit yourself to just one bun!

— and to use little butter and frosting. Instead of more luxurious fillings like as chocolate chips, Nutella, additional butter, buttermilk, or brown sugar, bakers can experiment with one or two fruit components (think dried currants, dried apricots, or raisins). (Image courtesy of Getty Images.)

Are hot cross buns safe for dogs?

Despite the fact that various varieties of bread are usually considered acceptable for your canine companion to ingest, the subject of whether hot cross buns are safe for dogs is a difficult one to answer. In general, the answer is negative — and this is due to the fact that some of the elements in traditional hot cross bun recipes are harmful to the body. “Hot cross buns in particular may be highly harmful to dogs,” Jennifer Dean, an animal nutritionist with pet food company Webbox Natural, told Metro.co.uk.

The exact causes for this are still unclear, but there is a poisonous chemical in the fruit that can cause diarrhea, vomiting, and excessive lethargy, among other symptoms.” Another element in hot cross buns that might cause problems for your dog is yeast.

“A lot of nutmeg will be found in certain hot cross buns as well.” Unfortunately, that spice includes a chemical known as myristicin, which may be toxic to dogs if taken in big quantities — as could occur if your pet were to raid your baked products,” Dean explained.

It appears that we’ll be keeping Fido out of the kitchen on Good Friday – since there’s no way we’d be able to resist this delightful springtime treat for ourselves!

Hot cross bun topping ideas

Salted caramel is a simple dessert. Serves 2 PREPARE COOK FOR 5 MINUTES a minute and a half 1 tbsp caramel huge pinch salt flakes or sea salt 1 hot cross bun butter for spreading 2 tbsp caramel Method 1. Split the hot cross bun in half and toast each side until golden brown. To make the caramel gooey without running down the edge, butter the bun as generously as you wish and then allow it to cool just a bit so it does not melt too much. 2. Spoon the salted caramel between the two bun halves, spooning it into the center and allowing it to expand outwards, if necessary, with the assistance of a knife.

2. Breakfast hot cross buns

When we realized that certain members of the team had pushed the salty/sweet flavor to the next level with our bacon-topped hot cross buns last year, we knew we had found something special. Adding a layer of marmalade to the bun brings out the citrus flavor even more, creating an appealing combination. Use a traditional fruited bun or a wholemeal variant for this, and a dark marmalade with a sense of bitterness rather than anything too sweet as a spread on top of the bun. Bacon and marmalade are a classic combination.

  • COOK 10 minutes is allotted.
  • 2 big or 4 little rashers bacon, either back or streaky, whatever you choose (we used nitrate free bacon) 2 tablespoons of dark marmalade Method1.
  • This will assist to melt the fat from the bacon and drain it.
  • 2.
  • Place each bun on a dish, toasted side up, and spread with a little amount of marmalade.

Spread the remaining marmalade onto the rashers of bacon and place them back under the grill for a second time to crisp them up. To assemble the buns, place two rashers on each bottom half of the buns and then bring them back together.

3. Brunch buns

When we realized that certain members of the team had pushed the salty/sweet flavor to the next level with our bacon-topped hot cross buns last year, we were overjoyed. Adding a coating of marmalade to the bun brings out the citrus flavors in the bun and creates an appealing flavor combination. Use a classic fruited bun or a wholemeal variant for this, and a dark marmalade with a sense of bitterness rather than anything too sweet as a spread on the buns. Marmalade-drizzled bacon Serves PREPARATION NUMBER TWO the time limit is set at five minutes COOK time constraint: ten minutes Spreading butter on 2 hot cross buns (optional) Back bacon (back rashers) or streaky bacon (four little rashers) (we used nitrate free bacon) Dark marmalade (about 2 tablespoons).

  1. Cooking the bacon rashers under a grill on a nonstick baking sheet can assist in melting the fat from the bacon and allowing it to drain more quickly.
  2. 2.
  3. Stack the buns on a dish with the toasted side facing up and a little amount of marmalade placed on top.
  4. To assemble the buns, place two rashers on each bottom half and then reassemble the buns.

4. Hot cross buns for pudding

Hot cross buns that have been delicately caramelized are the perfect basis for a dessert that is heavy on the banana and caramel. Make an even more luxurious banoffee sweet by using chocolate chips, or melt the caramel with a shot of rum to make an adult version. The hot cross bun banana sundae is a delicious dessert option. 2 PREPARE COOK FOR 5 MINUTES 10 minutes is allotted. 2 cups golden caster sugar 1 teaspoon mixed spice 1 cup walnuts 4 tablespoons golden caster sugar Hot cross bun (chocolate chip if you have one) with a knob of butter for each person.

Place the sugar and spice in the bottom of a small frying pan and heat them together until they form a caramel.

In a large skillet, melt the butter over medium heat and cook the bun halves, cut side down, until golden brown.

Place half of a hot cross bun on each of two plates, top with slices of banana and a scoop of vanilla ice cream, drizzle with caramel sauce, and garnish with walnuts if desired.

5. Unicorn buns

No, we aren’t finished with unicorn dishes just yet — especially when they are as delectably delicious. With this simple technique, you can transform a ring unicorn into a hot cross bun and add a bit of magic to your breakfast dish. Make these using small buns and serve them with coffee or prosecco for a different take on the traditional brunch bake. Serve with unicorn fluff (marshmallow fluff with sprinkles). 4 PREPARE 5 minutes PREPARE 2 minutes COOK 6 small hot cross buns are included in this recipe.

Allow them some cooling time between toasting the hot cross buns and serving them to ensure that the fluff doesn’t melt too rapidly.

Because the fluff will begin to melt, consume them as soon as possible!

Enjoyed these suggestions? Check out our otherEaster guides.

Recipes and ideas for making hot cross buns There are eight things you’ve never done with a hot cross bun before. Hot cross buns can be flavored in three different ways. What is your favorite hot cross bun filling or garnish? Leave a remark in the section below.

3 Totally Epic Ways To Eat Hot Cross Buns

Recently, I was having a conversation with some friends, and we were discussing our favorite vacation destinations. Everyone else stated theirs was Christmas, but I said mine was Easter, which everyone agreed with. It may seem strange, but every year, just by chance, I experience a great Easter. For me, New Year’s Eve and Christmas are hectic and often disappointing, but there’s something about that little mini-break around Easter that always ends up being just fantastic. This year, all I want to do is cook supper for my parents, who are visiting from out of town, drink some wine, play cards, and, of course, create an unusual and interesting dessert.

Due to the fact that they are already delicious when they are toasted and coated in butter, but there is always potential for improvement, right?

Sandwiches made with hot cross buns and ice cream Carly Jacobs contributed to this article.

  1. Prepare a slice tin by lining it with baking paper, making sure to cover all of the edges. Making use of a spatula, put the ice cream in the bottom of the pan and continue to stack it until the tin is completely filled
  2. Freeze during the entire night
  3. Lift the ice cream out of the tin the next day and cut circles of ice cream using a cookie cutter or a knife the next day
  4. And Place the ice cream in the center of the hot cross bun. Put it in the freezer until you’re ready to serve it.

French Toast with Hot Cross Buns Carly Jacobs is a member of the 4What You Do team.

  1. Hot cross buns should be thinly sliced into’slices’. In a large mixing bowl, whisk together the egg, cinnamon, and vanilla
  2. Hot cross bun slices should be dipped into the egg mixture, sprinkled with caster sugar, and then fried till golden brown on each side in a frying pan
  3. Serve with fresh fruit and yogurt for a refreshing treat.

Ht Cross Bun Apple Crumble (Ht Cross Bun Apple Crumble) By:Carly JacobsNumber of Positions:6What You Will Need

  • A mixture of 6 Granny Smith apples sliced into small pieces, 12 cup granulated sugar, a pinch of cinnamon, a pinch of vanilla extract, and Cumble Topping Created withJamie Scrumptious Stem Ginger Hot Cross Buns, processed into bread crumbs
  • 200 g unsalted butter
  • 12 cup rolled oats
  • 12 cup caster sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

What You Should Do

  1. In a large mixing basin, combine all of the apple ingredients until thoroughly incorporated, then transfer to a pie plate. Hot cross buns should be roughly chopped before being whizzed in a food processor until they form crumbs. To assemble the topping, combine the processed hot cross buns with the remaining ingredients and scatter on top of the apples in the pie plate. Preheat the oven to 180 degrees Celsius and bake for 45 minutes, or until the top is golden brown. Serve with ice cream if desired.

Did you know that I used to despise ginger when it was used in sweet dishes? Until a friend introduced me to Japanese ginger candy, which I haven’t been able to get enough of. After seeing them at the store, I thought to myself: ‘What sort of gastronomic genius puts ginger in hot cross buns?’ Brilliant. This recipe for Jamie’s Scrumptious stem ginger hot cross buns is made with Australian free range eggs and is based on Jamie’s personal favorite. You may think of them as a sweet and tangy tiny flavor explosion, sort of like a super-fancy version of fruit toast.

They’re also available for toasting with butter and costing only $5 a packet (instead of $10).

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Obviously.

Are you a hot cross bun lover? How do you eat them? Also what’s your favourite easter chocolate?

P.S. Years ago, I saw a commercial for a ginger firm, and their tagline was “Ginger is Good for You.” ‘Nature’s gold,’ they say.

I’ve always been perplexed as to how it got past the marketing staff, given that gold is nature’s gold. Hilarious. p.p.s. Remember to like Smaggle on Facebook and subscribe to the Smaggle weekly newsletter so you don’t experience FOMO from missing out on fantastic recipes and life hacks.

This post was co-ordinated byThe Remarkables Group

Carly is the founder and editor of Smaggle, which was founded in 2007 at a time when blogging was considered strange. Her work has featured in publications such as The Sydney Morning Herald, The Age, Cosmopolitan, and Cleo. Her favorite accessory is hoop earrings, and she came dangerously close to being ran over by Myf Warhurst one day while out running. Carly Jacobs has contributed to this article.

How do you eat yours? 6 new hot cross bun toppings to try

The following are some delicious toppings and fillings to try on hot cross buns this Easter, courtesy of our food director, Sarah Akhurst. Hot cross buns, which are delicately spiced and densely filled with delicious fruit, are possibly my all-time favorite baked treat (bold, I know). Because of my deep affection for HCB, I typically show a healthy contempt for their ‘appropriate window’ and can be found shoving them into my shopping cart anytime I see them in store. Throughout the year, I adhere strictly to the toasted-with-butter method of baking, but come Easter, I feel compelled to give my hot cross buns a little extra time in the spotlight.

  • 1.
  • If you have a sweet craving (like me!
  • They’re even better when served warm with ice cream and a sprinkle of strawberry sauce, which I didn’t expect to be so delicious.
  • 2nd: PBB (Peanut Butter and Banana).
  • The addition of peanut butter provides an added layer of richness, while the banana pairs beautifully with the cinnamon spice.
  • The cheesy melt is the third option.
  • Sainsbury’s Barber’s Mature Cruncher cheese is a good choice for this.

Cheddar or blue Stilton cheeses are excellent choices, but if you like something creamier, a Brie would also be a good choice.

4.

Middle Eastern cuisine is characterized by the use of dried fruit and spices; thus, a slick of tahini butter should be applied on your hot cross bun to maximize its flavor.

Pistachios, chopped, are sprinkled on top to lend a nice crunch to the dish.

Cardamom whipped cream As a nod to the Swedish Semlor buns, which are usually consumed in Scandinavia during the weeks leading up to Lent, these buns would be ideal as part of an Easter afternoon tea spread.

Place the cream in a piping bag fitted with a star nozzle, split apart the hot cross buns, and pipe a swirl of cream onto the bases of each bun.

6.

The caramel overtones of maple syrup pair perfectly with a hot cross bun that has been well-seasoned.

To end, spread a generous amount of the mixture over freshly toasted hot cross buns and sprinkle with more syrup for that photo-worthy sheen. Don’t forget to check out our best-ever hot cross bun recipes. Our favorite chocolate recipes for Easter are listed here.

Hot Cross Buns Recipe & Video

Hot Cross Buns: In the bowl of your electric stand mixer, fitted with the paddle attachment, combine the flour,yeast, sugar, spices, and salt. Add the milk, butter, egg, and the candiedand dried fruit and beat until the flour is moistened. With the mixer on firstspeed, with the dough hook, knead the dough until it is silky smooth and elastic(about 5 to 7 minutes).Place the dough ina lightly greased bowl, turning the dough once, so the top is lightly greased.Cover with plastic wrapand let rise at room temperature (about 75 degrees F) (24 degrees C) until almostdoubled in size(about 1 1/2 hours).When thedough is puffy and soft, divide into 10 equal pieces (about 100 grams each). Form each piece into a round ball(see video for demonstration) and place on a parchment lined bakingsheet. They should beevenly spaced so they have enough room to double in size. Make an egg wash of one beaten egg with 1 tablespoon milk, and,with a pastry brush, brush the tops and sides of the buns. Lightly spray a pieceof plastic wrap with a nonstick cooking spray, and place lightly over the buns.Let proof at room temperature (about 75 degrees F) (24 degrees C) until almost doubledin size (aboutone hour).Preheat oven to 400degrees F (200 degrees C).When ready to bake, brush the tops of the buns with the egg wash. For thecrosses, whisk the flour and sugar with enough water until it is of piping consistency.Place in a piping bag, fitted with a small plain tip (I used a Wilton5), and pipe crosses on eachbun (see video for demonstration). Place the baking sheet inthe preheated oven and bake for about15 – 17 minutes, or until the buns are nicelybrowned. Place on awire rack to cool completely before glazing.Glaze: Ina small bowl combine the confectioners sugar, vanilla extract, and milk and mix until smooth. Place theglaze in a small piping fitted with a small plain tip and pipe a ‘cross’ on the top of each bun.Let dry at room temperature.Makes 10buns.View comments on this recipe on YouTube

Hot Cross Buns:

3 3/4 cups (485 grams) allpurposeflour2teaspoons (7 grams) SAF Red or Gold Instant Yeast(Can use one – 1/4 ounce package(7 grams) active dryyeast. See head notefor instructions)1/4 cup (55 grams)light brown sugar1 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon freshly grated nutmeg1 1/2 teaspoons(6 grams) salt1 cup (240 ml/grams) milk, at room temperature5 tablespoons (70 grams) unsaltedbutter, softened1 large(50 grams) egg, lightly beaten1/4cup (40 grams) candied mixed peel1/2 cup (75grams) dark or golden raisins (or currants)Egg Wash:1 large (50 grams) egg,at room temperature1 tablespoon milk orwaterFor Crosses: (optional)1/2 cup (65 grams) allpurpose flour1 teaspoon (5 grams)granulated white sugar1/4 cup (60 ml/grams)waterGlaze:1/2 cup (60 grams) confectioners (powdered oricing) sugar, sifted1/8 teaspoon purevanilla extract (optional)1 tablespoon milk or cream

Hot cross bun – Wikipedia

Hot cross bun

Homemade hot cross buns
Type Spiced bun
Place of origin United Kingdom
Region or state England
Main ingredients Flour,currantsorraisinswithspices

It is traditionally eaten on Good Friday in historically Commonwealthcountries such as theUnited Kingdom,Ireland,Australia,India,New Zealand,South Africa,Canada, and some other parts of America, including theUnited States. A hot cross bun is a spiced sweet bun that is usually made with fruit and marked with a cross across the top. In certain countries, like as the United Kingdom and Australia, they are accessible all year round. In the Christian tradition, a hot cross bun signifies the conclusion of the Lenten season, with different parts of the bun representing different aspects of the crucifixion of Jesus, the spices inside representing the spices used to embalm him at his burial, and the addition of [[orangepeel]], which represents the bitterness of his time on the Cross.

History

Plain buns cooked without dairy ingredients (which are prohibited throughout Lent until Palm Sunday) are customarily consumed hot or toasted after midday on Good Friday in many historically Christian nations. It is possible that the Greeks used a cross to designate cakes in the 6th century AD. Some believe the hot cross bun originated inSt. Albans, at the English county ofHertfordshire. In 1361, Brother Thomas Rodcliffe, a 14th-century monk at St. Albans Abbey, invented a similar recipe known as a “Alban Bun” and gave it to the local needy during the Holy Week celebrations.

  1. The penalty for breaking the edict was the confiscation and distribution of all of the prohibited goods to the destitute.
  2. During the reign of James I of England (1603–1625), more attempts were made to limit the selling of these artifacts.
  3. Along with one or two penny-priced hot cross buns “In 1733, Poor Robin’s Almanac published a poem by the same name.
  4. According to food historian Ivan Day, “During the 18th century, the buns were manufactured in London.

Traditions

It was published in a Hawaiian newspaper in 1884 that an advertising for the selling of hot cross buns on Good Friday was placed. There are several superstitions associated with hot cross buns in English culture. The belief of one group is that buns cooked and eaten on Good Friday will not deteriorate or get mouldy the following year. An other advocate recommends storing such a bun for therapeutic purposes. It is believed that giving a slice of it to someone who is sick will aid in their recovery.

Hot cross buns are claimed to provide protection from shipwreck if they are carried on a sea cruise. According to legend, if they are hanging in the kitchen, they will guard the home from fires and ensure that all loaves are baked flawlessly. Year every year, the dangling bun is replaced.

Other versions

There are several versions of this recipe available in the United Kingdom, including astoffee, orange-cranberry, saltedcaramelandchocolate, and apple-cinnamon, to name a few. Some bakeries in Australia sell coffee-flavored buns, which are also known as coffee buns. There are also sticky date and caramel variations of the original bun, as well as smaller versions of the classic treat. Chocolate chip, chocolate and cherry, chocolate and butterscotch, apple and cinnamon, banana and caramel, and white chocolate and raspberry are some of the newer types that may be found in major supermarkets nowadays.

The Not Cross Bun is one of them.

During Easter 2012, the Sonoma Baking Company in Sydney claimed to have developed the first commercially available Not Cross Bun, which in Sonoma’s instance is piped with the letter S.

It is frequently marked with a cross at the top.

The cross

Hot cross buns with a cross carved out of the middle of them The conventional way for constructing the cross on top of the bun is to use shortcrust pastry, while some recipes from the twenty-first century suggested using a paste of flour and water instead of dough.

See also

  1. ‘Alexander and Deepa’ (10 April 2017). “Eatings for the season.” The Hindu is a newspaper published in India. retrieved on March 13th, 2021
  2. Ab Finlo, Rohrer, Finlo (1 April 2010). “How did hot cross buns become two for a penny?” asks the BBC. According to the BBC News. “It’s always a wonderful time for hot cross buns | Coles,” according to the web page seen on April 26, 2014. www.coles.com.au. retrieved on the 27th of December, 2021
  3. Ina Turner and Ina Taylor are two women who have made a name for themselves in the world of fashion (1999). Christianity. Page 50 of Nelson Thornes’s book, ISBN 9780748740871. Hot cross buns are eaten by Christians to commemorate the completion of the Lenten fast. These have a unique significance to them. The cross in the center depicts the manner in which Jesus died. The spices included therein remind Christians of the spices that were placed on the body of Jesus. It demonstrates that Christians no longer have to eat bland dishes by using sweet fruits in their bun
  4. Dennis R. Fakes is a writer who lives in the United States (1 January 1994). Investigating the Lutheran Rite of Worship. CSS Publishing. ISBN 9781556735967. Page 33. CSS Publishing. ISBN 9781556735967. Because individuals frequently abstained from meat consumption during Lent, bread became one of the essentials of the season. Bakers even started manufacturing dough pretzels, which were a knotted stretch of dough that mimicked a Christian praying, with arms crossed and hands put on opposing shoulders, in the early 1900s. During Lent, hot cross buns are quite popular. The cross, of course, serves to remind the diner of Christ’s suffering on the cross
  5. “Can you tell me who was the first to cry “Hot Cross Buns?” The New York Times published an article on March 31, 1912. “The City of St Albans Claims the Original Hot Cross Bun,” according to a news article published on May 4, 2010. The Cathedral of St Albans. The original version of this article was published on March 16, 2018. In 1980, Elizabeth David published a recipe for yeast buns and little tea cakes, which was retrieved on December 7, 2016. Cooking with Yeast in the English Tradition. The Viking Press, New York, pp.473–474, ISBN 0670296538
  6. Charles Hindley was a British politician who was born in the town of Hindley in the town of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county of Hindley in the county (2011). “A History of the Cries of London: Ancient and Modern,” p. 218 in “A History of the Cries of London: Ancient and Modern.” Cambridge University Press (Cambridge, UK)
  7. Easter Celebrations Around the World: An Encyclopedia McFarland and Company, 2021, p. 130
  8. Ab”Hot Cross Buns.” Practically Edible: The World’s Largest Food Encyclopedia on the Internet. Practically Edible, in fact. On April 3, 2009, the original version of this article was archived. “The greatest hot cross buns 2019” was found on the 9th of March, 2009. BBC Good Food is a television program that focuses on cooking and eating well. retrieved on 1st of July, 2019
  9. “Easter Baking: Hot Cross Buns”. jeanniebayb.livejournal.com. “Easter Baking: Hot Cross Buns”. The 24th of March, 2008. The original version of this article was published on April 5, 2010. Obtainable on March 26, 2008
  10. “Delicious Hot Cross Buns,” according to Woolworths (Australia). 30th of April, 2014
  11. In addition, “Top baker’s advice to take your hot cross bun to the next level” and “Easter in Czech Republic” were both found on iloveindia.com and were both accessed on December 7, 2007. Mary Berry is credited with inventing the word “berry” in the 18th century (1996). (First edition (2nd reprint) ed. of Mary Berry’s Complete Cookbook. 386 pages, ISBN 1858335671, published by Dorling Kindersley in Godalming, Surrey. Delia Smith’s Cookery Course (First edition (8th reprint) ed.). Delia Smith’s Cookery Course (First edition (8th reprint) ed.). Delia Smith’s Cookery Course (First edition (8th reprint) ed. p. 62. ISBN 0563162619
  12. “The Great British Bake-Off: Paul Holywood’s Hot Cross Bun,” Easy Cook (magazine)(60), p. 38, April 2013
  13. “The Great British Bake-Off: Paul Holywood’s Hot Cross Bun,” Easy Cook (magazine)(60), p. 38,

What Are Hot Cross Buns and Why Are They Eaten on Easter?

Even if you’ve never had a hot cross bun, it’s probable that you’ve heard (or learned to play) the song that was inspired by the traditional Christmas food. But what exactly is a hot cross bun, and how did it come to be connected with the holiday of Christmas?

What Are Hot Cross Buns?

On the top of the buns are a cross, which is either etched into the dough or piped with icing. They are spicy and sweet, and they are traditionally baked with fruit. Consider them a cross between a dinner roll and a sweet pastry in terms of texture and flavor. Although most recipes call for raisins and cinnamon, there are a plethora of other options available. Hot cross buns are traditionally connected with Easter – a Christian celebration and festival commemorating the resurrection of Jesus — and are eaten on Good Friday, or the Friday before Easter, according to tradition.

History and Symbolism

Easter Basket with Hot Cross Buns Getty Images on the 18th of December, 2019. Photograph courtesy of undefined undefined/Getty Images undefined undefined/Getty Images Undefined Undefined We’re not entirely clear when and how hot cross buns first became popular, but a monk at St. Alban’s Abbey in England named Brother Thomas Rodcliffe is believed to have created a recipe that was similar to what we know today. Beginning in 1361, his innovation, known as the Alban Bun, was handed to the impoverished people who resided in the surrounding area of the monastery on the Friday before Easter.

  • The city had been in ruins since 79 CE.
  • As Thompson described it, “the pagans worshipped Eostre by offering small cakes, frequently ornamented with a cross, at their yearly spring celebration,” which was held in March.
  • “It is believed that the cross originally signified the phases of the moon or the four seasons.
  • According to the book Christianity by Ina Taylor and Ina Turner, every aspect of the buns is symbolic: “The cross in the centre represents Jesus’ death on the cross.” The spices included therein remind Christians of the spices that were placed on the body of Jesus.
  • However, this did not have a negative impact on their popularity.
  • At some point, the law was found to be too difficult to execute, and it was repealed.

It was a street scream used by bun vendors that was the first recorded mention, according to the Oxford English Dictionary (written in Poor Robin’s Almanac): “Good Friday comes this Month, the old lady runs/With one or two a Penny hot cross Bunns.”

Hot Cross Buns Song

It was this street cries that served as the inspiration for the nursery rhyme/song that many of us learnt as children in primary school. The song, which is performed to the tune of “Three Blind Mice,” is frequently played on the recorder by children and adults alike. There are several variants of the song, however the following are some frequent lyrics provided by SongsForTeaching.com: Hot cross buns, Hot cross buns, Hot cross buns, Hot cross buns are one cent, two pennies, and three pennies.

If your boys don’t like them, they’re the only ones who do.

I don’t make jokes or use puns; I’m not a prankster.

Get them while they’re still hot and devour them in large quantities.

Superstitions and Traditions

Apparently, hot cross buns baked on Good Friday will never go bad, according to legend. Another belief about the mystical bun is that, because of the cross on top, they are protected from bad spirits, which is why some bakers used to hang them in their houses as a sign of protection. Supposedly, doing so would avoid kitchen fires and assure that all bread cooked during the year would turn out flawlessly every single time. When it comes to travel, the same idea applies: It was formerly believed that taking a batch of hot cross buns on a lengthy cruise would help to avert shipwrecks.

A hot cross bun is said to be beneficial in the healing of a sick body, according to various traditions.

According to IrishCentral, an old rhyme says, “Half for you, half for me, between us two, good luck shall be.” “Half for you, half for me,” the rhyme continues.

How to Make Hot Cross Buns

Hot Cross Buns 2 (Photo courtesy of Getty Images) 12/18/19 Image courtesy of davidf/Getty Images courtesy of davidf/Getty Images In many ways, preparing hot cross buns is similar to preparing other varieties of sweet buns. Shortcrust pastry is used to produce traditional hot cross buns, which makes carving the cross into the top of the buns much easier. The crosses are piped on with icing at the conclusion of the baking process in more modern recipes, allowing the baker more creative freedom.

It’s also vital to use flour only when absolutely necessary.

“Start with the very minimum,” says the expert. Are you ready to put your skills to the test and make the classic Easter treat? We’ve taken care of everything. Our greatest hot cross buns recipe is deserving of a place on your table throughout the year.

Hot Cross Buns

The currants, lemon zest, and orange zest, as well as a variety of spices, are used in these spiced sweet buns. A cross is placed on top, and the piece is finished with a beautiful light glaze. There is a nursery rhyme dedicated to this delectable bun, and it is traditionally enjoyed on Good Friday or Easter Sunday in the United Kingdom. This is a dish that is entrenched in tradition, but it is also ridiculously delicious. Serve with scalloped potatoes, honey baked ham, and roasted asparagus for a complete Easter supper presentation.

  • Hot Cross Buns are a delicious meal that is traditionally served on Good Friday in many countries, including the United Kingdom, Ireland, Australia, Canada, New Zealand, South Africa, and others.
  • It’s rooted in tradition, and it’s a delightful addition to my own family’s Easter festivities.
  • My love for this sweet and spicy bun was cemented after my first bite into it.
  • Delicious.

Why Make Hot Cross Buns?

Hot cross buns are offered to commemorate the conclusion of Lent in various countries, and they are marked with a cross in commemoration of Good Friday. Furthermore, depending on whose culture you are in, these buns have varied connotations. The cross on top of the buns, for example, commemorates the crucifixion of Jesus Christ on the cross. The spices are meant to represent the embalming spices that were used to prepare Christ’s body for burial after his death. Because this is a dish that contains dairy, it is frequently served towards the conclusion of Lent, as dairy is not permitted throughout the period of Lent.

Over time, they were incorporated into a variety of rituals and civilizations, and they have come to represent the holiday of Easter.

What is the Cross Made of on Hot Cross Buns?

The bun itself is a standard bun recipe with a few spices and seasonings added, but the cross, while edible, is often a paste made from basic flour and water that is baked into the bun. The white cross in the center of the bun, while not particularly delicious on its own, adds to the overall appeal. This cross is produced with water and flour paste and piped onto the buns, so it’s better to eat them while they’re still warm. It is necessary to remove the crosses if they are left on for an extended period of time since they become quite hard.

The quickest and most straightforward method for decorating your hot cross buns is to mix up your paste and pour it into a piping bag, then snip the end off and pipe it onto each bun as shown. To get the greatest results, do this just before baking.

Hot Cross Bun Nursery Rhyme

Although I did not grow up eating hot cross buns for Easter, I was familiar with the nursery rhyme that had the stanza “hot cross buns,” and as I grew older, my friends and I transformed it into a jump roping competition. This piece, on the other hand, was first published in the “Christmas Box” in London in 1798. However, it is said that street hawkers who were selling these delicious buns as early as 1733 were employing this technique. When they wanted to attract customers, they would scream out the little ditty.

  1. “With one or two penny hot cross buns,” says the author.
  2. Hot cross buns, please!
  3. If you do not have daughters, They should be given to your boys.
  4. Jump roping and hop scotch are two of my favorite activities.

Hot Cross Bun Recipe Tips:

  • You can make whatever substitutions you want: the original recipe asks for currants steeped in rum. Nevertheless, currants may be difficult to come by where I live, and if I don’t prepare ahead and purchase them online, I will be without hope. However, raisins work well as an alternative. Also, if you are anti-alcohol, don’t like for the flavor of rum, or just want something simpler/cheaper, apple juice may be used in place of the rum. Make sure to plan ahead since the greatest buns are made with softened soaked raisins or currants, which takes at least two hours to create. Don’t try to cram things into your schedule at the last minute. They are still simple to create, but they necessitate some planning
  • Knead the dough and work it with your hands. The amount of time you soak your currants, the type of flour you use, the humidity, and other factors can all have an impact on the final product. In other words, you should handle it and adjust the amount of flour you use to achieve the desired consistency. It should adhere to your finger, but should easily peel away. Make adjustments until you reach your destination. After that, knead for the appropriate length of time
  • Use weight to make them seem attractive. If you want to make sure that all of your buns are the same size, weigh your dough and divide it by 16 before baking. Divide it up and weigh each individual bun ball to ensure that it contains the correct amount of dough. This will result in exactly even buns every time. In the traditional manner (I’m dying to make a joke right now)
  • Hot cross buns are best prepared and served warm or toasted with salted butter. And it’s best when it’s fresh. This is not something you can plan for in advance. It’s great if you can make it the same day
  • Adjust the spices to your liking. Despite the fact that I enjoy how rich these buns are thanks to the zests and spices, my children prefer them a bit blander or with clotted cream (hahaha). Make them uniquely yours
  • Glaze the bun while it is still warm to allow the glaze to soak in and be oh very delicious! However, you should first taste the glaze and modify it to your preference.
  • 1/4 cup dried currants or raisins
  • 1/4 cup rumor apple juice
  • 3/4 cup milk heated at 100 degrees F/40 degrees C
  • 1/4 cup rumor apple juice 2 3/4 cups bread flour (more flour may be required if dough is too sticky)
  • A dozen tablespoons active dry yeast
  • Five tablespoons white sugar
  • One teaspoon vanilla extract
  • One large egg beaten
  • Two tablespoons grated lemon zest
  • Two tablespoons grated orange zest
  • One teaspoon ground cinnamon
  • Half teaspoon fine salt
  • Half teaspoon ground cardamom
  • Quarter teaspoon ground nutmeg
  • Seven tablespoons melted butter

Crosses:

  • 1/4 cup water
  • 1/3 cup all-purpose flour (or as needed to form a thin, pipe-able dough)
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour

Glaze:

  • 4/4 cup powdered sugar, 3 teaspoons water, 1 tablespoon freshly squeezed orange or lemon juice
  • Put currants in a small dish and set aside. Preparation: Heat rum or apple juice in the microwave or a small saucepan until it is scorching hot
  • To soften the currants, pour rum or juice over them and allow them to rest for about 2 hours
  • Drain the water and set it aside
  • In a separate dish, mix together the warmed milk, 14 cup flour, and 12 tablespoon active dry yeast until well combined. Allow for about 15 minutes, or until the yeast becomes active and begins to bubble. Add sugar, a beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, vanilla essence, and the remaining flour
  • Mix until well combined
  • Refrigerate overnight. To combine the ingredients, a dough hook is used. Add the flour and mix until the dough pulls away cleanly from the sides of the basin and becomes somewhat elastic. When you contact it with your finger, it should stick, but it should easily come off. This should take no more than 5 to 6 minutes. A total of 14 cup extra flour can be added if the dough is still sticky
  • Continue to knead the dough for another 10 minutes, or until it is smooth. Make a ball out of the dough by removing it from the mixing bowl
  • Transfer the dough to a lightly floured work area and knead until smooth. Make a huge oval out of the dough that is approximately 1/2 inch thick. Spread the currants equally over the surface once they have been soaked and drained. Divide the dough into thirds
  • To include the currants, turn the dough over and fold it in thirds again. Reshape the dough ball into a circular shape. Transfer to a mixing bowl that has been gently greased. Cover with plastic wrap and let aside for 2 hours to double in size. Once the dough has risen, turn it out onto a lightly floured work surface. Using a knife, cut the dough into 16 equal pieces. A silicone mat or wax paper should be placed on the baking sheet to prevent sticking. Using your hands, form dough pieces into round balls and set them on a baking pan. Arrange in a uniform manner
  • Allow for a 15-minute rise. Meanwhile, while the balls are rising, whisk together 1/4 cup water and 1/3 cup flour in a mixing bowl until the dough is thick enough to maintain its form but still thin enough to pipe with a piping bag
  • To finish, transfer the mixture to a pastry bag and delicately pipe crosses on top of each roll
  • Allow the dough to rise for a further 15 minutes, or until it has doubled in size from when it was originally rolled into balls. Pre-heat the oven to 425 degrees Fahrenheit at this time. Bake the rolls for about 15 minutes, or until they are golden brown. Remove the pan from the oven and allow it to cool on the pan
  • Then, while the rolls are cooling, whisk together 1/4 cup powdered sugar and 3 tablespoons warm water until the sugar is completely dissolved and the mixture is lump free
  • Add the freshly squeezed juice and mix thoroughly. While the rolls are still warm/hot, brush them with the glaze mixture. Take advantage of the buns the same day they are baked.

The following are the calories: 182kcal|26g carbohydrate|3g protein|6g fat (3g saturated fat)|Cholesterol:24mcg|Sodium:126mg|Potassium:66mg|Fiber:1g|Sugar:7g vitamins: 190IU vitamin A, 2.5mg vitamin C, 25mg calcium, and 0.4mg iron We calculated these nutrition facts using averages for the ingredients listed above; however, different brands and quality of produce/meats may have different nutritional information; therefore, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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