Dough Baby

Every year my family adopts some new holiday tradition. This is the first year we are not traveling to spend Easter with my grandparents. In stead, we will have a quiet holiday at home with plenty of time to relax… and bake. This year my mom decided to try making our own hot cross buns. These buns are hard to resist and will fill your home with the most amazing smell.

Hot cross buns first became a sweet bread during the reign of Elizabeth I, but were only allowed to be made by law on special occasions. Good Friday was one of them, and denotes the time of the year that we currently see the buns in bakeries. It is said that if the buns are made on Good Friday, they will protect the baker and those sharing them, from bad luck in the next year. I think these buns would be wonderful any time of the year, but a little good luck never hurt a girl.

Hot Cross Buns (adapted from King Arthur Flour cookbook)

Proofing Sponge:

• 1/2 cup warm milk (90-100F)
• 1 tsp sugar
• 2 tbsp or packets of dry active yeast
• 1/2 cup whole wheat flour

Add the milk to a large bowl and mix in the sugar, yeast and flour. Allow this to sit for 10-15 minutes until it is bubbly.

Dough:

• 1 cup warm milk (90-100F)
• 1/3 cup brown sugar
• 2 eggs
• 1 cup whole wheat flour
• 1/2 cup butter, at room temp
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1 cup currants
• 3 1/2 cup all-purpose flour

Add the milk and brown sugar to the sponge. Beat in the eggs and whole wheat flour. Stir in the butter, salt, spices and currants. Mix in the unbleached flour until the dough holds together.

Turn the dough out onto a lightly floured surface and knead for 3 to 4 minutes. Allow the dough to rest. Knead for an additional 3 to 4 minutes until it’s smooth. Place the dough into a greased mixing bowl and grease the top. Cover and allow the dough to rise in a warm place for 1 1/2 to 2 hours.

Turn the dough out onto a floured surface and divide in half. Roll out two 16-in logs, and cut each into 16 pieces. Shape into buns and place into two 9×9 greased pans. Cover and allow to rise for an additional 45 minutes.

Bake for 20 to 25 minutes at 350F.

Glaze:

• 1 cup powdered sugar
• 1/2 tsp vanilla
• 1 1/2 tbsp milk

Mix the powdered sugar, vanilla and milk until a thick, but drizzleable mixture is reached. Drizzle on to cool buns.

Enjoy for breakfast, or in the traditional English way with a cup of tea as an afternoon snack.

Tagged as: Baking, Bread, Holiday, Sweets