Hot Cross Buns

With the week’s temperatures hovering at around average for this time of year, and the mountains of snow dwindling down to transform into mini lakes around the neighbourhood, I was fooled into believing that spring was finally here to stay. I was wrong! Temps are falling once again and they are predicting snow for tomorrow. Sigh. I have to keep reminding myself that, though it may seem hard to believe right now, it won’t be long before the grass turns green and the summer heat will be upon us once again.

Regardless of what the weather has to say, it’s that time of year where many families begin baking for the Easter holidays. And one of the most iconic Easter recipes you will ever find is hot cross buns.

Before I pass along the recipe that we use, I feel that I must give everyone fair warning: Be prepared for impromptu visits from neighbors while these rolls bake, because the aroma is sure to lead them straight to your door! In fact, it may not hurt to whip up an extra batch, just in case 😉

These rolls have a wonderfully soft and light texture that reminds me of their commercially prepared counterparts, only without the preservatives and artificial dough conditioners. Which means they are considerably healthier and therefore allows you to give in to the temptation of having a second (or third) without feeling guilty. Oh go on, I won’t tell anyone!

NOTE: The cross on these buns is made with icing sugar, not the traditional flour paste that is most often used in bakeries. And though my sweet tooth highly recommends sticking with the icing sugar, feel free to use whatever your heart desires.

No visible raisins; 1/4 cup might not have been enough!

HOT CROSS BUNS – adapted slightly from allrecipes.com

INGREDIENTS:
1/4 cup water, warm (~100°F)
2 ½ tsp. yeast
1/2 cup organic cane sugar, divided
4 ¼ cups flour, divided
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground nutmeg
1 ¼ cup milk, warm (~100°F)
1/2 cup butter, melted and cooled
1 egg
1/4 to 1/2 cup raisins* (we use sultanas, but feel free to use any dried fruit, or a combination, of your choosing)

2 Tbs. melted butter for brushing
1 cup organic icing sugar
2-3 Tbs. milk
1/2 tsp. almond extract

METHOD:
Place water in a small bowl, add yeast along with approximately 1 Tsp. of the sugar. Let stand for 5 minutes or until foamy. In a medium bowl, whisk together 3 cups of the flour, salt, and spices. Stir in the sultanas and set aside. In the bowl of your stand mixer fitted with the paddle attachment, beat the milk, butter, egg, and the remaining sugar. Add the yeast mixture to the milk mixture and beat on low until blended. Switch to the dough hook attachment and slowly begin adding the flour mixture. Knead 5-10 minutes, adding the remaining flour as needed to make smooth, elastic dough. Remove dough to a large, oiled bowl (I just clean and use the same mixing bowl) turning to coat with the oil. Cover tightly and let rise in a warm, draft-free place for 45 minutes or until doubled in volume.

Divide dough into 12 equal pieces; form into balls and place in a lightly greased or parchment-lined 9 x 13″ pan. Using a sharp knife, mark each roll with a cross. Cover pan with a tea towel and let rise again until the rolls have doubled. Preheat oven to 350°F. Bake the rolls for 20 minutes or until golden brown. Remove from oven and immediately lightly brush with melted butter. Place on cooling racks and prepare the icing while the rolls cool. Beat together the icing sugar, milk (start with 2 Tbs., then add as needed to make a spreadable icing) and almond extract until smooth. Spread or pipe the icing over the crosses you formed earlier.

*For moist, plump raisins, simply soak in a small bowl of boiling water for 5 minutes, then blot dry with a paper towel before adding to the flour mixture.