Hot Cross Buns

In just two short weeks it will be that time of year again when, regardless of your religious beliefs behind the celebration, the more secular customs of fluffy bunny's and colourful eggs will undoubtedly find their way into your life, somewhere, somehow - even if it's only being bombarded with images of it all as you make your way around Walmart!!

I'm sure I'll be making some Easter cookies with you all very soon (after all I do have a new 'egg' cookie cutter which I haven't used yet), but as requested from my hubby, the first Easter treat had to be hot cross buns.  Since moving to Canada we have yet to find a hot cross bun in any bakery or grocery store that doesn't contain, in varying quantities, the colourful green and red candied fruit that seems to be the norm over here.  Coming from the UK where usually only raisins or currants are added, we just haven't quite been able to succumb to the chewy little additions.  This is a recipe that I've adapted from the wonderful Dinner With Julie website, and they're pretty close to what we've been used to growing up;  flavourful, sweet, a little denser but very yummy!!
So, these are especially for you honey.....enjoy :o)

Hot Cross Buns
makes 12 buns

Dough
2 1/4 tsp dry yeast
1/3 cup sugar
1 1/2 cups lukewarm milk
4 1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
pinch of allspice
1/2 tsp salt
1/4 cup butter, melted
1 large egg
1 cup raisins, currants or whichever dried fruit you like

Paste for crosses:
3 Tbsp flour
1 Tbsp sugar
2 Tbsp water

Glaze:
1 Tbsp sugar
1 Tbsp water

• place the yeast, a little of the sugar and the milk into the bowl of a stand mixer and let stand for about 5 minutes to activate the yeast.
• add all the remaining dough ingredients to the yeast mixture and using the dough hook on your mixer, blend everything on low to medium power for about 5-7 minutes until you have a smooth and elastic ball of dough.
• remove the hook from the dough and leaving it in the bowl, cover with a tea towel, place in a warm place and let it rise for approximately 1 hour or until it has doubled in size.
• once risen, divide the dough into 12 balls and place them into a 9"x13" baking dish or onto a cookie sheet.  Depending on whether you prefer the 'pull-apart' buns or individual ones, space them from each other accordingly.
• cover again with a tea towel and set aside in a warm spot until doubled in size again - about 30-45 minutes.
• preheat the oven to 350 degrees F.
• meanwhile prepare the paste for the crosses;  in a small bowl combine the flour, sugar and water.
• place the paste into a small ziploc bag, cut off a small piece of the corner, and 'pipe' crosses onto each of the 12 buns.
• bake for 25-30 minutes until golden brown and well risen.
• combine the sugar and water in a small bowl for the glaze.
• while they're still warm in the pan, brush the tops with the prepared glaze and after a couple of minutes transfer them to a cooling rack.  The Easter celebrations have begun....

 Hot Cross Buns ingredients.

let the yeast, a little of the sugar and the milk stand for 5 minutes for the yeast to become active.

add all the other dough ingredients...

and mix for 5-7 minutes until you have...

a ball of smooth, elastic dough.

leave the dough in the bowl, covered for 1 hour (you'll see that the sides are nice and clean where everything has been kneaded well).

divide the dough into 12 equal portions and forming balls, place into a 9" x 13" baking pan.

after letting them rise for another 45 minutes or so, prepare the 'cross' paste ingredients.

put the paste into a small ziploc bag, clipping the end to form a small hole.

pipe crosses over the risen buns.

bake for 25-30 minutes until golden brown and then brush with the glaze mix.

(oh, and by the way, your kitchen will be smelling divine!!!)