Hot Cross Buns

Delicate rolls, soft and fluffy, with gorgeous spices of cardamom, cinnamon and nutmeg wrapped throughout, studded with sweet currants and plump golden raisins. And to mark the majesty of Holy Week, a delicate cross adorns the top of each.

There’s a deep history of this bread, dating back centuries. But it’s believed that a monk in the 12^th century marked the buns with a cross beginning the tradition of baking these spiced gems on Good Friday.

And like many vintage recipes there are many, many variations. Some are heavy and dense, filled simply with currants and only one spice. But for this most special time in our season of faith, they should be layered with spices and golden raisins mingled with the currants.

This is a blend of some of our favorite rolls, including my Mom’s hot rolls. These yeast based rolls begin with warm milk, vegetable oil, a touch of sugar and the zest of oranges. Cinnamon, cardamom and nutmeg are whisked into the flour. The dough is made rich from three whole eggs and extra lift provided from both baking powder and baking soda.

Though the bread can be baked the same day, a slow, overnight rise in your fridge allows those spices time to bloom and yields a light and tender crumb.

Finish with a cross made from royal icing and you’ve got a bite that’s worth sharing during this glorious week.

And though traditionally served on Good Friday and during the Easter season, there’s no reason not to serve them any season of the year. Such a delicious way to break bread with others!

Hot Cross Buns

For the bread:

2 packages yeast, 4-½ teaspoons total

1 teaspoon sugar

½ cup water, warm water 110 to 115-degrees

1 cup milk, warmed to the touch

½ cup vegetable oil

½ cup sugar

Zest of two oranges

4 to 5 cups flour*, divided, plus extra for rolling

¾ teaspoon kosher salt

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

½ teaspoon freshly grated nutmeg

3 extra-large eggs plus one egg white for brushing the tops of the rolls

1 cup mashed potatoes

¾ cup currants

¾ cup golden raisins

¾ teaspoon baking powder

½ teaspoon baking soda

¼ cup water

For the frosting:

¾ cup sifted powdered sugar

½ teaspoon pure vanilla extract

2 tablespoons milk

To prep the yeast:

Mix the yeast with the 1 teaspoon sugar stirring into the warm water (110 to 115-degrees). Set aside to allow the yeast to proof for about 5 minutes.

For the bread dough:

In a large bowl, stir the warm milk together with the vegetable oil, sugar, and orange zest.

In a separate bowl, whisk 1 cup of the flour with the kosher salt, cinnamon, cardamom.

Add the flour and spices along with the yeast mixture, blending into the milk mixture on low speed.

Add the 3 whole eggs, beating in on low until blended together.

Slowly add 3 cups of flour, 1 cup at a time using low speed, then stir in the mashed potatoes.

Blend the currants and raisins into the dough.

Scrape the dough down into the bowl and cover with plastic wrap or a kitchen towel. Let rise in a warm place until doubled in size, about 1 to 1-½ hours.

Dissolve the baking powder and baking soda into the water. Punch the dough down and stir the baking powder and baking soda mixture into the dough.

Turn out onto a surface that has been generously floured. If the dough is still sticky, work the additional flour in, kneading as you go. You want a soft dough, but not one that is sticky.

Roll or pat the dough to a thickness about ½” thick. Using a 2-½” to 3” biscuit cutter, cut out rounds of dough and shape into rolls, tucking the edges under.

Place the buns in a baking pan that has been sprayed with a cooking spray. You want the rolls to have room to rise, it’s fine if they’re touching slightly. Lightly beat the egg white and brush the tops of each roll. Cover the pans with a plastic wrap and refrigerate overnight, they’ll rise as they chill. When you’re ready to bake and let the rolls rest at room temperature for about 20 minutes, just to take the chill off.

Bake in a 375-degree oven for 25 minutes or until golden in color. If the rolls begin to brown too much on top before they’re baked through, cover loosely with a sheet of foil. The rolls should sound hollow when tapped and the bottoms should be lightly golden in color.

Allow to cool while you make the frosting.

For the frosting:

Whisk the powdered sugar with the vanilla extract and milk.

Place the frosting into a piping bag or bottle and pipe a cross over the tops of each.

Makes 2 to 2-½ dozen rolls.

If you plan to bake the rolls the same day, cover loosely with plastic wrap or a lightweight kitchen towel. Place the pan in a warm place and let the rolls rise for about 45 to 60 minutes or until they are doubled in size.

*A number of things can impact the moisture in the dough, including the humidiy and the moisutre content of the mashed potatoes. Add enough flour to the dough so that it is not sticky, but still soft.

You’ll find Sun-Maid California Golden Raisins https://amzn.to/3RrE7Ki and Zante Currants https://amzn.to/4imezJe in my pantry – usually two boxes of each!

For mixing batter or making bread dough, you can’t beat you can’t beat KitchenAid’s 7-Quart Stand Mixer. https://amzn.to/3Yyjf7N

Zesting the orange in with the liquids help to incorporate the zest throughout the dough. Accurate measurements equal excellent results in baking! Pyrex has been in our kitchen for generations. https://amzn.to/4ilXyPC

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