“Hot cross buns, hot cross buns, everybody loves hot cross buns!” are the words to the children’s song and it is so true. I made these buns at the request of many of you and my kids devoured them within minutes. They are the buns traditionally served at Easter time. A sweet dough, spiced, studded with dried (sometimes candied) fruit and decorated with a cross made of icing.

As I researched these delicious buns I realized that there are as many ways to make them as there are families who bake them. Some people slash the dough to make the cross, others use a flour and water paste to create the symbol and others use the sweet icing. Tell me how you make your buns, and if you don’t have a family tradition yet, you can start with these!

Hot Cross Buns:

I made the buns using the brioche dough ^[1] on page 189. I added the following to the bucket and mixed as usual:

2 teaspoons ground cinnamon

1 teaspoon freshly ground nutmeg

1/2 teaspoon all-spice

1 cup currants

2 teaspoons orange zest.

(You could also use the Panettone recipe on page 201, adding the above spices.)

Flour paste for making the cross:

3 tablespoons all-purpose flour

1 teaspoon sugar

2 tablespoons water

mix together until smooth

Lyle’s Golden Syrup ^[2] – for brushing over the baked buns

Icing for the top of baked buns:

1/2 cup confectioners sugar

1 tablespoon cream cheese, room temperature

1/2 teaspoon vanilla

2-3 tablespoons milk or water

mix together until smooth

To make the buns:

I took a 1 pound piece of dough (about a grapefruit size) from the bucket.

Formed it into a loose ball and cut that in half.

I continued to cut the pieces in half until I had 8 2-ounce portions.

then you will form each one into a smooth ball.

Let them rest for 1 hour on a cookie sheet lined with a Silpat, Silicone Baking Mat ^[3] or Parchment Paper Sheets ^[4]. Preheat the oven to 350 degrees. Once they have rested you will lightly brush them with egg wash and then pipe the flour paste over the top in a cross using a pastry bag ^[5] and round tip. You can eliminate the paste and slash the dough in a cross pattern instead. I just wanted to try this traditional method, but it does require an extra step.

Bake them for about 20 minutes, or until golden brown. While they are still warm I brushed them with Lyle’s golden syrup (or honey) with a Pastry Brush ^[6] (it may be easier to brush on if you warm up the syrup just a little),

and pipe the icing over the cross.

Just like the song says, you want to eat these hot! Enjoy!

Happy Passover and a Happy Easter to those of you who celebrate these holidays!