Hot Cross Buns
When you hear “hot cross buns,” the familiar children’s song probably comes into your mind. But they are also a delicious food that was popular during the Regency. Here’s a recipe if you want to try making them yourself!
1 cup (240 mL) milk
4 teaspoons (20 mL) water
1 cakes fresh yeast
3 cups (720 mL) all-purpose flour
1/3 cup (80 mL) sugar
1 teaspoon (5 mL) salt
1/4 teaspoon (1.25 mL) cinnamon
1/4 teaspoon (1.25 mL) nutmeg, grated
1 egg beaten
1/4 cup (60 mL) melted butter
1 cup (240 mL) currants
Heat milk and water to lukewarm.
Crumble yeast. Mix with 1/2 cup (120 mL) flour. Stir in tepid milk/water and mix well.
Cover and set aside in warm place until yeast is active and frothing, about 10 – 15 minutes.
Mix remaining flour, sugar, salt, cinnamon and nutmeg.
Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well.
Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.
Turn onto a floured surface and knead again.
Preheat oven to 375° F (190° C).
Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun.
Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Cook in preheated 375° F (190° C) oven for 15 minutes or until golden brown.
