Hot Cross Buns

Mar. 23

Cross buns originated in England and were invented by Thomas Rocliffe, a 14th-century monk. They are symbolic of this significant day in the Christian faith when Jesus was crucified. Each bun is decorated with a cross made from flour paste, which represents the cross on which Christ died. The spices in hot cross buns are said to represent the spices that were used to embalm Christ after his death.

Traditionally marked with a cross symbolizing the crucifixion, these rich and flavorsome fruit buns are a staple food on Good Friday. Additionally, this special bread is perfect for Święconka, which translates to "the blessing of the Easter baskets." This cherished tradition is a long-standing Polish custom observed on Holy Saturday as a meaningful part of the Easter celebrations each year.

Hot Cross Buns-Gorące bułeczki krzyżowe-Święconka

By Zosia Culinary Adventures | Date: March 23, 2024

Preparation Time prior baking: 2.5 hours

Baking Time: 15-20 minutes

Yield: 12 cross buns

Ingredients:

3 cups all-purpose flour
1/3 cup whole wheat flour
1/4 cup of sugar
1 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoons freshly ground nutmeg
60 g unsalted butter- cut in small cubes
2/3 cup dry currants
1/3 cup golden raisins
1/4 cup candied orange peel
17g fresh yeast
1 ¼ cup lukewarm milk
1 large egg, room temperature

For pastry cross:

1/3 cup all purpose flour
1 1/2 unsalted butter, cubed
2 teaspoon sugar
1/4 cup milk mixed with 3 tablespoons sugar for glaze

Instructions:

Combine well all dry ingredients: flours, sugar, salt and spices in the large clay or glass bowl.
Rub butter into the flour with your fingertips until the mixture resembles fine crumbs.
Mix in the flour all dried fruits and orange peel, then make a well in the centre of the the mixture.
Combine the fresh yeast with half of the lukewarm milk. Stir it well until the yeast is dissolved.
Add the yeast mixture to the well in the flour, followed by pouring in the remaining milk and the egg. Thoroughly combine all the ingredients within the well, gradually incorporating the surrounding flour. Utilize a Danish whisk to achieve a well-mixed dough.
The dough should be soft but not sticky. Work in a little extra flour if you need to.
Turn the dough out onto a lightly floured table and knead it for 10 minutes.
Return the dough to the clean bowl and cover it well with a thick linen towel. Allow the dough to rise in a warm area (22°C is ideal), ensuring it's in a non-drafty place. Let it sit for approximately 1.5 hours until the dough has doubled in size.
Turn the out onto a lightly floured work table, punch it down until all air bubbles are inflated .
Divide the dough into 12 equal pieces and place on baking trays lined with oiled parchment paper. Space them out evenly for consistent rising. Cover with a thick cloth or place in plastic bags. Let the dough sit without disturbance until it doubles in size, typically about an hour.
Preheat the oven to 400º F or 205°C set for bread baking option if available.
Start preparing pastry cross: mix together flour, butter, and sugar in the bowl. Rub butter with your fingertips until you get coarse crumbs. Stir in 2 tablespoons cold water to form a firm dough. Roll out the dough thinly and cut into 24 even strips .
Uncover the buns, brush each strip with a little water, then stick in a cross on top of the buns.
Bake cross buns for 15-20 minutes, or until golden brown.
In meantime, heat the milk-sugar glaze in a pan until dissolved, boil for 1 minute.
Glaze the buns as soon as they come out of the oven. The glaze makes them so shiny.