1. HOT CROSS BUNS RECIPE
Ingredients
• FOR THE DOUGH:
• 1/2 cup milk
• 3 tablespoons butter
• 1/2 cup granulated sugar
• 1/2 cup cold water
• 1 large egg
• 1-1/2 tablespoons instant or bread machine yeast
• 3 cups flour, plus more for dusting
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup dried currants
• FOR THE EGG WASH:
• 1 large egg
• 1 teaspoon water

2. • FOR THE ICING:
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1-1/2 teaspoons milk
Instructions
1. In a glass 2-cup measuring cup or a small bowl, combine the milk,
butter, and sugar and microwave on high until the butter has
melted and the milk is just bubbling, about 1 1/2 minutes. Whisk in
the water and set the mixture aside until it's lukewarm, about 10
minutes. Whisk in the egg until well blended and set the mixture
aside.
2. In a large bowl, mix the yeast, flour, salt, cinnamon, and currants.
Add the milk mixture and stir with a wooden spoon or dough
whisk until the dough forms a lumpy, sticky mass.
3. Turn out the dough onto a floured surface and knead the dough
until it's smooth and elastic, about 3 to 4 minutes (see Kneading

3. Know-how). If the dough is too sticky, you can add more flour as
you go. Return the dough to the bowl, cover it with plastic wrap,
and let it rise at room temperature until it has doubled in bulk,
about 1 1/2 to 2 hours.
4. Punch down the dough in the bowl, then transfer it to a floured
surface. Cover the dough and let it rest 10 minutes more.
5. Line a small cookie sheet with parchment paper. To form rolls,
divide the dough into 12 pieces and shape each piece into a ball.
Place the balls about 1 inch apart on the pan. Cover the rolls with a
tea towel and let them rise at room temperature until they have
doubled in bulk, about 45 minutes. Twenty minutes before baking,
heat the oven to 375°.
6. Make the egg wash by whisking together the egg and water in a
small bowl. Brush the top of each roll with the wash.
7. Bake the rolls until brown, about 20 minutes. Transfer them to a
wire rack to cool.

4. 8. In a small bowl, make the icing by whisking together the
confectioners' sugar, vanilla, and milk until smooth. Spoon the
icing into a ziplock bag. Snip a corner from the bag and squeeze
an icing cross onto each bun. Makes 12 buns.
History of the Hot Cross Bun:
Hot cross buns are typically eaten on Good Friday and during Lent
Stories abound about the origins of the Hot Cross Bun. Yet, the common thread throughout is the symbolism of
the "cross" of icing which adorns the bun itself.
Some say that the origin of Hot Cross Buns dates back to the 12th century, when an Anglican monk was said to
have placed the sign of the cross on the buns, to honor Good Friday, a Christian holiday also known as the Day
of the Cross. Supposedly, this pastry was the only thing permitted to enter the mouths of the faithful on this holy
day.
Other accounts talk of an English widow, whose son went off to sea. She vowed to bake him a bun every Good
Friday. When he didn't return she continued to bake a hot
cross bun for him each year and hung it in the bakery window in good faith that he would someday return to
her. The English people kept the tradition for her even after she passed away.
Others say that Hot Cross Buns have pagan roots as part of spring festivals and that the monks simply added
the cross to convert people to Christians. Even if this is the case, I think it was rather bright of the monks to be
able to so readily tie existing traditions to Christianity!