Hot Cross Buns
March 24, 2021
Easter in New Zealand is synonymous with Hot Cross Buns. These sweet, lightly-spiced raisin buns are sugar glazed and marked with a cross representing the crucifixion of Jesus Christ. Traditionally, a treat for Good Friday, bakeries and supermarkets are now filled with them in the months leading up to Easter and have also ventured out to non-traditional flavors such as chocolate chip, cranberry and orange and coffee.
It's the traditional kind that I miss the most. Lightly toasted with lashings of butter. It's hard to find good Hot Cross buns here in the US, so we're sharing a traditional recipe from the Edmonds Cookery Book. The original recipe uses metric measurements so we've converted them to make it easier to prepare in US Kitchens.
Hot Cross Bun Recipe from The Edmonds Cookery Book
Mix the dough the night before (so you can bake them fresh in the morning)
For the dough you'll need:
- 1 1/4 cups milk
- 3 teaspoons yeast
- 4 1/8 cups flour
- 1/4 cup brown sugar
- 1 teaspoon salt
- 3 teaspoons mixed spice (similar to pumpkin spice, a mix of cinnamon, nutmeg, ginger and cloves)
- 1/4 cup butter
- 2 eggs (beaten)
- 3/4 cup currants (or raisins)
- 3/4 cup mixed peel
- Warm the milk slightly. Sprinkle over the yeast and set aside for 10 - 15 minutes.
- Put the flour, sugar, salt and spice in a large bowl and mix to combine, then rub in the butter with your fingertips.
- Pour in the yeast mixture and the beaten eggs and mix until smooth with a wooden spoon or an electric mixer fitter with a dough hook.
- Finally stir in the currants and peel. The dough will be sticky.
- Cover with a damp cloth and lid (you can use a dinner plate) and leave on the kitchen counter overnight.
In the morning you will need:
- 2 tablespoons self raising flour,
- and 2 tablespoons cold water for the crosses.
- 3 tablespoons sugar,
- and 3 tablespoons milk for the glaze.
- Grease a shallow tin.
- Turn the dough out onto a floured board, knead a little and divide into 16 pieces.
- Roll each piece into a ball and place in the prepared tin about 1 cm apart.
- Cover with a cloth and leave to rise for about 45 minutes.
- Preheat the oven to 400 F.
- For the crosses, make a soft batter with the flour and water and put it into a small frosting bag or a plastic bag with the corner cut off. Pipe the crosses onto the buns.
- Bake for about 25 minutes until well risen and golden brown.
- Dissolve the sugar in the milk and simmer together to form a glaze. Once the buns are cooked, brush the glaze over them, twice.
About the Edmonds Cookery Book:
This iconic New Zealand cookbook has been described as just as important to any New Zealand kitchen as a stove and knife. Now in its 69th edition, with all the kiwi classics that have been passed down through generations such as Bacon and Egg Pie, Anzac Biscuits, Christmas Mince Pies, Custard Squares, Steak and Kidney pie, Whitebait Fritters, Ginger Crunch, Beetroot Relish, Sausage Rolls, Lamingtons, Scotch Eggs, Pikelets and so much more. Approximately 400 recipes and cooking tips.
The Edmonds Cookery Book was first published in 1908 by as a marketing tool for baking powder, manufactured by Thomas Edmonds. The front cover shows the old factory on Ferry Road in Christchurch with the slogan "Sure To Rise"
The once go-to gift for newly engaged couples has sold over 3,000,000 copies, and to this day remains one of New Zealand's top selling books with 200,000 copies still being sold annually.
It's not a Kiwi Kitchen without Edmonds.
If you want that delicious, spiced flavor in the convenience in the jar, we highly recommend our Chai Spiced Almond Butter. The spices and fruit pieces taste just like Hot Cross Buns!
Containing 75% Almonds, 24% sulphite-free fruit pieces and a dash of mixed, sweet spices this jar of deliciousness is free palm-oil, emulsifiers or preservatives.
A gold-medalist in the Outstanding Food Producers Awards in New Zealand.
Another fun Easter food is our love for chocolate!
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