Hot Cross Buns

From Mother Goose:

Hot cross buns! Hot cross buns!
One ha” penny, two ha” penny,
Hot cross buns!

If you have no daughters, Give them to your sons
One ha” penny, Two ha” penny,
Hot Cross Buns!

Originally these buns were supposed to be a Saxon tradition, marked with a cross in honor of the goddess Eostre, with the four quarters representing the four stages of the moon.  Early Christians adopted the buns as a way to honor the crucifixion of Christ.
These buns are traditionally eaten on Good Friday before Easter.

Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, Between us two shall goodwill be” is said at the time. Because of the cross on the buns, some say they should be kissed before being eaten.

Hot cross buns are popular in the state of Massachusetts where both grapes (raisins) and currants are grown as part of the state’s agricultural crop.

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Hot Cross Buns

Cooking and Preparation Time: 3-1/2 hours

Yields: 24 buns

Ingredients

• 1 cup lowfat or whole milk
• 2 Tbsp yeast
• 1/2 cup sugar
• 2 tsp. salt
• 1/3 cup butter, melted and cooled
• 1-1/2  tsp. cinnamon
• 1/2 tsp. nutmeg
• 4 eggs and 5 cups of flour
• 1-1/3 cup currants or raisins
• 1 egg white

Directions for Buns

1. In a small saucepan heat milk to approximately 110 degrees (very warm but not hot).
2. Pour milk into glass or ceramic bowl and dissolve yeast into the milk.
3. Let sit for approximately 5 minutes.
4. Add eggs, sugar, salt, butter, cinnamon, and nutmeg, beat at a medium speed.
5. Mix in flour gradually. Dough will be sticky at first.  Take out dough and knead for about 5-10 minutes, or until smooth.
6. Let dough rest in the bowl in a warm place, covered with plastic wrap, for about 35-45 minutes.
7. Knead the dough again until it’s smooth; approximately 3-5 minutes.
8. Knead in raisins or currants, and form dough into a ball, place it in a well-greased bowl, cover with plastic wrap, and refrigerate overnight.
   
   Note: The dough will be somewhat sticky when you refrigerate it, but the extra liquid will be absorbed by the morning.
9. Take out the dough the next morning and let it warm up to room temperature (at least 40 minutes or so).
10. Punch it down, knead it until smooth, divide the dough into 24 pieces (just keep dividing it in half). Shape the dough into balls, place on a parchment lined cookie sheet, then cover and let rise in a warm place (85°F), free from drafts, 1-1/2 to 2 hours or until doubled in bulk.
11. When they have risen, preheat the oven to 400°F, cut the tops of the buns in the shape of a cross, brush with egg white, and bake in oven for 10 minutes.
12. Reduce oven to 350°F and bake for approximately 15 minutes, until golden brown.  Let cool slightly.
13. Glaze buns (see below)

Ingredients for the Glaze (you can use this one or your favorite)

• 1-1/3 cup confectioner’s sugar
• 1-1/2 tsp. finely chopped lemon zest
• 1/2 tsp. lemon extract
• 1-2 Tbsp milk

Directions for Glaze

1. Mix together the glaze ingredients with a whisk.
2. Spoon or pipe glaze over the hot cross buns along the sliced cross shape, while they’re warm.