Cooking Lesson #260: Yeasty Hot Cross Buns

The Easter Collection

How you doin’? Hot Cross Buns have a rich and interesting history. They are inextricably linked to Easter and to Christianity, but in reality, they probably have pre-Christian origins.
 
‘Cross Buns’ were baked to celebrate Eostre, a Germanic Goddess of Fertility, after which the season of Easter is said to be named. Eostre was a voluptuous blonde Germanic maiden, always depicted surrounded by little birds, bunnies and other baby animals, as well as spring flowers (like a Disney cartoon). Cross Buns were baked for the spring festival to celebrate this Goddess. The four quarters of the cross on top of each bun were said to represent the phases of the moon, while the cross itself symbolized rebirth after winter.
 
These lightly sweetened cinnamon-yeast buns feature tender little currants or other glacéed fruits blended throughout the dough. The egg yolk wash gives these buns a bold, browned, glossy finish, making a perfect background for the namesake cross… a painting of milk and confectioners’ icing.
 
Prep time:  20 minutes
Proof time: 1 hour 30 minutes
Bake Time:  20 minutes
Allow at least:  3-1/2 hours
Yield:  12 buns
 
Ingredients
For the buns
3/4 cup warm water (110º F)
3 tablespoons unsalted butter, softened
1 tablespoon instant powdered milk (as a natural dough conditioner)
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg
1 large egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants or other dried fruits
1 teaspoon ground cinnamon
1 large egg yolk
2 tablespoons water
 
For the cross decorations
1/2 cup confectioners' sugar
1/4 teaspoon pure vanilla extract
2 teaspoons whole milk
 
Directions
To make the buns

1. In a bowl of a stand mixer fitted with a dough hook, combine the warm water, butter, milk powder, 1/4 cup, sugar, salt, egg, egg white, flour and yeast.
2. Mix for about 7 minutes until the dough begins to cling to the dough hook. 
3. Roll the dough into a ball and cover the bowl with a damp dish towel. Let it rise for the first time in a warm place for about 45 minutes or until the dough ball doubles in size.
4. Punch down the dough down on a floured surface, add currants and cinnamon.
5. Knead the dough for 5 minutes and shape into 12 balls and place in a buttered 9 x 12 inch pan. Cover and let rise in a warm place till double in size, about 35-40 minutes.
6. Mix together the egg yolk and 2 tablespoons water. Brush on dough balls.
7. Bake at 375º F for 20 minutes. Remove from pan immediately and cool on wire rack.

To make decorative crosses

1. Mix the confectioners' sugar, vanilla and milk.
2. Pipe a cross on each cooled bun.

ChefSecret:  Make sure you use fresh yeast to maximize the rise of the baked buns you expect.

Covid-19 Quip of the Day: “Who would have thought that smoking weed at a family gathering, and the illegal part would have been the family gathering?”
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