Hot Cross Bun

Hot Cross Buns

Hot cross bun traditionally is eaten during Good Friday but now it is available all year round. It is a spiced sweet bun made with currants or raisins marked with a cross on top. The bun has different meaning on different countries like; the cross signifies Christ crucifixion and the spices inside signifying the spices used to embalm him at his burial. There are also different folklore and superstitions surrounding this bun. (Source: wiki:Hot_cross_bun). 

I like bread a lot, back in my hometown there’s bread I grew up with it was called "Putok" meaning burst. This is probably because the bread has cut on top that resembled a bun that burst. The “Putok”  has a cut that is shape like a cross also, similar to Hot Cross Bun. But, unlike the hot cross bun that has spices and berries as part of the ingredients the “putok” is a plain sweet buns that topped with granulated sugar. 

Below is the recipe I have been using to make this bread during Good Friday. If you want to make it spicier who can add more spices like, nutmeg, cloves and etc. You can also add candied fruits if you like. Do note that the dough is sticky, just add small amount of flour if you find it very sticky. This recipe do not require sweet glace for the cross, if you prefer to have it please do so.

Hot Cross Buns Recipe

Ingredients:

·       2 tsp dry yeast

·       120 ml warm milk

·       1 egg

·       15 g butter, room temperature

·       a pinch of salt

·       45 g sugar

·       240 g flour

·       70 g currants or raisins

·       a pinch of cinnamon

·       a pinch of allspice
·      some extra flour
 
For egg wash

·       1 egg , mixed with 2 tbsp water

·       2 tbsp melted butter

Procedure:

1.   Into the mixer add the milk, yeast, butter, egg, sugar, flour, cinnamon, allspice, salt and the currants. Mix it together but only until it is just combines.

 2.   Dust the work surface with flour. Remove the dough from the mixer bowl. If it seems to be too sticky then add a little more flour (like 1 tablespoon at a time). Knead it with your hands until it has an elastic consistency. Shape it into a ball, place it in a bowl, cover it with a towel and let it rise until it doubles in size.

 3.   After the dough has risen, remove the cloth from the bowl and sprinkle over a little flour. Punch the air out of the dough with your knuckles. Remove it from the bowl. Place it onto the surface and shape it into a log. Cut it into desired size for the bun, for me I make my bun 50 grams each, just nice size for me. Take one piece and shape it into a ball, by first folding the dough inwards then rolling it with the palm of your hand.

 4.   Place them onto the pre-lined baking tray. Cover them once more with the towel. Let them rise again for about 30 minutes.

 5.   Preheat the oven. While you are waiting for the dough to rise, set the oven to 170ºC (325ºF/ or gas mark 3).

 6.   Once your buns have doubled in size, uncover them. Brush the buns all over with the egg wash. Then using your knife or shear scissor, cut a deep cross into the centre of each bun. The deeper the cut, the more pronounced the cross will be when baked. Place them in the oven and let them bake for about 15 minutes, then remove. Brush with melted.

 7. Cool and serve. Let them cool for a few minutes and serve them hot or cold