This and that: Hot Cross Buns with a Twist

Friday, March 27, 2015

Hot Cross Buns with a Twist

Are you a fan of Hot Cross Buns?  Many people don't like them because of the peel or the currants/raisins that are put in them.  I decided to do mine a little bit differently this time and because of that these Hot Cross Buns were more like a bagel instead of a bun.. but still very tasty (if I say so myself).

Hot Cross Buns with a Twist 

How did these buns become an Easter tradition? And why?  There are many ideas that these buns were eaten in an ancient Roman city, the crosses made by a knife instead of piped with pastry. Another theory is that the Egyptians gave these to delectable buns to the goddess of the moon.  Even other theories were that the Greeks had them.  The words Hot Cross Buns were first in the Oxford English Dictionary in 1733, along with the folk song ~ “Good Friday comes this month, the old woman runs, with one or two a Penny hot cross Bunns” (Why are Hot Cross Buns for Easter?) My reason for making them and eating them whether at Easter or not is because I love them.. although I only have them at Easter.

This recipe I have had for many years.  It was in a recipe book that I received from my Grandmother called Women of Unifarm.  She got the cookbook from her sister-in-law in in 1974.

1 envelope yeast (I used Red Star Yeast)
1 cup lukewarm water
1 tbsp sugar
1 cup milk
1/2 cup butter
2 eggs slightly beaten
3/4 cup sugar (I use Zulka Morena Pure Cane Sugar)
1 tsp salt
1 tsp cinnamon
1 tsp cardamom
4 cups flour
1/2 cup raisins
1/8 cup currants (I didn't use)
1/2 cup mixed peel
Cadbury mini eggs (optional)
Pearl Sugar (optional) - I use Swedish Pearl Sugar

In small bowl, add luke warm water, yeast and 1 tbsp sugar and let rise for 10 minutes to proof your yeast. (until yeast is foamy)
Scald milk and let cool.
Add sugar and butter into mixing bowl and cream together.  
Add beaten eggs and cream together.
Add salt, cinnamon, and cardamom and mix well.
Add cooled scaled milk and yeast and mix well.
Slowly mix in flour and knead well until dough is fairly stiff but slightly sticky. ( I always use less then the recipe asks for).
Stir in raisins, currants and mixed peel.
Place dough in greased bowl and let rise until double in bulk, about 1 hour in a warm place.
Once dough is doubled then make buns.  Instead of making into buns, for each bun I braid two strips approx 4-6 inches long and then twist into a circle that is just about closed.
Place in greased pan, slightly apart (about 2 inches) and let rise again in a warm place. 
Once they are about double in size brush the tops with egg yolk beaten in 2 tsp milk.
Bake for 350 degrees for 20 minutes, until golden brown.
Remove from oven, add one Cadbury Mini egg to center of bun (they will melt slightly) and sprinkle with Pearl Sugar.
* You can also frost them if you want.

Perfect for Your Good Friday Breakfast

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Shared at these wonderful parties: Come Down and Say G'Day, Munching Mondays, You Gonna Love It Tuesday


  1. These hot cross buns are so pretty! I hope you have a wonderful Easter, Marlys.


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