As it is impossible to imagine Easter in Odessa without paska (Ukrainian Easter cakes), so it is impossible to imagine one in England without these spicy buns with a cross! They are baked on Good Friday. And they are usually eaten warm. In English folklore, a lot of superstitions are associated with them: share a half with someone, and you will definitely be friends all year long, especially if you say: “Half for you and half for me, between us two shall goodwill be”. Hang a hot cross bun in your kitchen and protect yourself from fires, and you will also bake any bread perfectly! Take them on a sea voyage, and hot cross buns will save you from shipwreck! Some even kiss the cross before eating. They also say that these buns were baked long before Christianity. In honour of the goddess of the dawn and spring fertility, Eostre, there is even a version that her name gave life to the word Easter.
- Prep time: 20 minutes + 3 hours’ rising and overnight proving
- Cook time: 25 minutes
- Makes: 12 buns
- Difficulty: easy
- Course: pastry
- Cookware: pastry bag, lemon zester, silicone brush
- Cuisine: English
Ingredients
- 525 g flour
- 75 g sugar, preferably brown
- 150 g butter, melted
- 200 ml milk
- 3 large eggs
- 175 g raisins
- 7 g dry yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground dry ginger
- zest of 1 orange
For decorations:
- 3 tbsp milk
- 3 tbsp flour
- 1 large egg
Cooking method
Step 1
In a large bowl, combine flour, yeast, salt, sugar, cinnamon, nutmeg, zest and make a hole in the centre. In another bowl, combine milk, butter, and 3 eggs. Pour the mixture into the flour. Knead the dough with your hands or a wooden spatula. Cover and let it rest for about 1 hour at room temperature.
Step 2
With a damp hand, slightly lift and knead the dough. Cover and let it rest for 1 hour at room temperature. Then knead the dough again, cover with cling film, and refrigerate overnight.
Step 3
Sprinkle the work surface with flour. Lay out the dough. Add raisins, sprinkle evenly over the dough, gently pressing inward. Knead the dough lightly so that they are evenly distributed. Divide into 12 equal parts and form balls. Line a baking sheet with baking paper. Place the buns on it so that the distance between them is about 3 cm. Cover with cling film and set aside in a warm place for 1 hour or until they almost double in volume. To determine if the buns are ready, gently press your finger in the flour over it. If the dough quickly regains its shape, the buns need to stand a little longer. If the dough recovers slowly and not completely, then they are ready.
Step 4
Heat the oven to 190°C. In a small bowl, beat 1 egg and brush over the surface of each bun with it. Mix milk and flour until smooth. Transfer the resulting paste to a pastry bag and draw a cross on each bun. Bake buns for 20-25 minutes until golden brown. Remove from oven and cool completely before serving.
My tips and tricks:
Most often, cross buns are eaten in the following way: cut in half, dried in a toaster, and served with tea and with butter. You can make a delicious dessert for children: an ice cream sandwich. After you dry the bun, cut in half, let it cool well and place a scoop of ice cream or raisin rum ice cream on the bottom. Cover with the other half of the bun. Serve quickly before the ice cream has melted.
- 525 g flour
- 75 g sugar, preferably brown
- 150 g butter, melted
- 200 ml milk
- 3 large eggs
- 175 g raisins
- 7 g dry yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground dry ginger
- zest of 1 orange
- For decorations:
- 3 tbsp milk
- 3 tbsp flour
- 1 large egg
- In a large bowl, combine flour, yeast, salt, sugar, cinnamon, nutmeg, zest and make a hole in the centre. In another bowl, combine milk, butter, and 3 eggs. Pour the mixture into the flour. Knead the dough with your hands or a wooden spatula. Cover and let it rest for about 1 hour at room temperature.
- With a damp hand, slightly lift and knead the dough. Cover and let it rest for 1 hour at room temperature. Then knead the dough again, cover with cling film, and refrigerate overnight.
- Sprinkle the work surface with flour. Lay out the dough. Add raisins, sprinkle evenly over the dough, gently pressing inward. Knead the dough lightly so that they are evenly distributed. Divide into 12 equal parts and form balls. Line a baking sheet with baking paper. Place the buns on it so that the distance between them is about 3 cm. Cover with cling film and set aside in a warm place for 1 hour or until they almost double in volume. To determine if the buns are ready, gently press your finger in the flour over it. If the dough quickly regains its shape, the buns need to stand a little longer. If the dough recovers slowly and not completely, then they are ready.
- Heat the oven to 190°C. In a small bowl, beat 1 egg and brush over the surface of each bun with it. Mix milk and flour until smooth. Transfer the resulting paste to a pastry bag and draw a cross on each bun. Bake buns for 20-25 minutes until golden brown. Remove from oven and cool completely before serving.