PrintDoes anyone bake Hot Cross Buns?
The seasonal sweet, current & citron studded hot cross bun is said to traditionally eaten on Good Friday. Joy of Baking cites a superstition that if hot cross buns were baked on Good Friday, they would never become moldy & one bun would be saved as a good luck charm until the next year's bun was baked. I usually manage to eat one when available locally. Being a chronic yeast-dough challenged baker, never attempted my own. Anyone make these sweetly spiced, dried fruit buns? Any local bakeries feature them around Easter?
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6 Comments:
I do But I make them on Saturday for Easter morning breakfast And they never become moldy because there are never any leftover The local grocery store (Shaws) has them just before Easter.
NanaJoie at 5:26PM on 03/02/08
I made them once using the recipe in the KAF 200th Anniversary Cookbook, but this is not the same recipe.
srhcb at 7:13PM on 03/02/08
@srhcb--that recipe does sound almost fool-proof, even for me!
I like the top cross to be made with cream cheese icing. The best ones I have eaten had a mix of several dried fruits---apricots, raisins, dried cherries. The dough was whole grain & very chewy & really delicious, but eating one HCB usually satisfies that taste for a year!
JEP at 7:47PM on 03/02/08
Easier yet: check this out!
SB (NOT an employee of KAF)
srhcb at 8:56PM on 03/02/08
I used to make them every year and used a recipe from the Farm Journal Bread cookbook. It is a great recipe and very easy. I've noticed there is one also in one of my bread machine books that sounds really good. My mom and gram used to wait for the hot cross bun delivery with great anticipation and I loved baking for them.
frederika at 9:50PM on 03/02/08
I've been making my own for years and have tried many variations on the dried fruits as the original citron and glace cherries were never that popular with my family. Interestingly, we've settled on the same mix JEP mentions. I will try the cream cheese icing this year-it sounds like a great idea. Thanks!
smallblondemom at 11:20PM on 03/02/08