18 Apr 2011

Hot Cross Buns

2 Comments Recipes, Typically Aussie

Easter is just around the corner and this year the Aussies actually get a five day weekend. This because Easter Monday actually falls on the same day as ANZAC day. If this happened in Sweden it would just be “tough luck you lost a free day off work, better luck next year“, but in Australia you get another day off just to compensate for the fact that you had two public holidays fall on the same day. I like the Aussie way better. 😛

Anyway, I don’t know that much about Australian Easter traditions but what I have realised is that Hot Cross Buns are one of the Easter food symbols and I think this tradition originated from England (as so many other Australian traditions). I have never tasted this bun myself but I think I might make an attempt to make a batch for Easter to give this year’s holiday a bit of an Aussie touch.

Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a cross of lemon flavoured glaze. While Christians have adopted the cake and the symbolism of the cross, it wasn’t always so. To Pagans, then as now, the cross was representative of the sun wheel, which symbolizes perfect balance at the time of the Spring Equinox.

Hot Cross Buns were probably originally used in ceremonies and rituals and the Christian Church attempted to ban the buns, although they proved too popular. Left with no alternative but defeat, the church did the next best thing and “Christianized” the bread with Queen Elizabeth I passing a law which limited the bun’s consumption to proper religious ceremonies, such as Christmas, Easter or funerals.

Apparently a good Hot Cross Bun must have a good amount of volume, but not be too dense, have a good amount of fruit and a prominent cross that won’t fall off when you cut into the bun. Doesn’t sound to hard, or?! 🙂  I’ve  got a recipe tip directly from the source from Marie and you can find her recipe below.

Makes 16 big buns

Ingredients

  • 100g butter or margarine
  • 500ml milk
  • 50g fresh yeast
  • ½ tsp salt
  • ½ cup sugar
  • 1 egg, lightly beaten
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cardamom
  • ½ tsp allspice
  • 1 cup sultanas
  • ½ cup currants
  • ½ cup mixed peel
  • 4½ – 5½ cups plain flour

crosses

  • ½ cup plain flour
  • 4 to 5 tbs water

glaze

  • 1/3 cup water
  • 2 tbs caster sugar

Melt the butter in a small saucepan over low heat. Add the milk and heat until lukewarm.

Meanwhile, crumble the yeast in a bowl. Pour over the heated butter-milk mixture. Add the salt and sugar and stir in the spices, fruit, peel and lightly beaten egg. Slowly add most of the flour, stirring all of the time. You are aiming for a soft, smooth and silky dough that is still a little sticky. I usually start with 4 cups of flour, then mix everything up and add the rest at about a quarter of a cup at a time until I’m happy with the dough. Cover and leave the dough in a warm place for at least 30 minutes or until it doubles in size.

Punch down and then form into round buns. I divide the dough 2 pieces and aim at about 8 buns per piece. Lay them on a parchment-lined baking sheet, cover with a clean cloth or plastic wrap and let them rise again until double in size, about 30 minutes.

Preheat the oven to 225°C.

To make the flour paste combine the flour with enough water to make a smooth, thick paste. Place the flour paste into a piping bag with a small tube or put in a zip lock bag and snip off the corner. Pipe the flour paste onto the risen buns to form crosses.

Put them in the oven for about 10 – 15 minutes, or until golden brown.

Combine the glaze ingredients in a small saucepan and stir over low heat, without boiling, until the sugar dissolves. Transfer the baked buns to a wire rack, brush the tops with glaze to give them a sweet and shiny finish. Enjoy your buns hot or allow them to cool and eat them later. Serve with butter.


Och här kommer receptet på Hot Cross Buns på svenska också. Får se om jag hinner försöka baka några under veckan och hur det i så fall går. 🙂

16 stora bullar

Ingredienser

100g smör eller margarin
5 dl mjölk
50g jäst
½ tsk salt
1 dl socker
1 ägg, lätt vispad
11 – 13 dl vetemjöl
1 tsk malen kanel
½ tsk malen ingefära
½ tsk malen muskotnöt
½ tsk malen kardemumma
½ tsk malen kryddpeppar
1 dl korinter
1 dl kanderade apelsinskal
1½ dl russin

korsen

1,2 dl mjöl
4-5 msk vatten

glasyren

2 tsk florsocker
1 tsk gelatinpulver
0,6 dl vatten

Gör så här

Smält smöret i en liten kastrull på låg värme. Tillsätt mjölken och värm tills ljummet.

Smula jästen i en bunke och häll över den uppvärmda smör-mjölk blandningen. Tillsätt salt och socker och rör i kryddor, frukt, skal och lätt uppvispat ägg. Tillsätt det mesta av mjölet, rör om hela tiden. Du strävar efter en mjuk, smidig deg som är fortfarande lite klibbig. Ett tips från Marie är att börja med 1 liter mjöl, blanda ihop allt och lägga på resten ungefär en halv deciliter i taget tills du är nöjd med degen. Täck över och låt degen jäsa på en varm plats i minst 30 minuter eller tills den blir dubbelt så stort.

Knåda degen lätt och forma sedan 16 runda bullar.  Lägg dem på ett en bakplåtsklädd plåt och täck med en duk eller plastfolie och låt dem jäsa igen till dubbel storlek, ca 30 minuter.

Värm ugnen till 225 ° C.

För att göra mjölblandningen till korsen blandas mjöl med tillräckligt med vatten för att få en slät smet. Häll smeten i en spritspåse med ett litet hål i eller lägga i en zip-lock påse och klipp av hörnet. Spritsa ut smeten på bullarna så att de bildar ett kors. Sätt dem i ugnen i ca 10 – 15 minuter, eller tills de fått en gyllenbrun färg.

Blanda ingredienserna till glasyren i en liten kastrull och rör om på svag värme, utan att smeten kokar, tills sockret löser sig. Lägg bullarna på ett galler och pensla de varma bullarna med glasyr för att ge dem en söt och blank yta. Njut av din bullar varma eller låt dem svalna och äta dem senare. Servera med smör.

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2 Responses to “Hot Cross Buns”

  1. Reply Marie says:

    Yummy! I make several batches of Hot Cross Buns every year. I love them and miss them at Easter time and my Swede loves them as well (although the dog prefers semlor!)

  2. Reply Boel says:

    I love hot cross buns! never tried making them myself tho. Maybe I should this year.

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