(Since we’re still waiting on our starter, here’s a bread for Easter weekend!) ENGLAND: These yeasty, heavenly spiced buns are typically eaten on Good Friday, celebrating the end of Lent. There are a multitude of references to the cross representing the crucifixion of Christ, and suggestions that the spices signify those used to embalm, but as food historian Ivan Day says, “The trouble with any folk food, any traditional food, is that no-one tended to write about them in the very early period.” Which is to say, most of this is conjecture, and it is just as likely that the cross is a way to separate the bun into sections. Back in the day, folks would grate, then save the bread that was baked on Good Friday to use as a medicine in later years, and some believed that the buns would never go moldy, so they nailed up in the house as a good luck charm.
I found many versions of hot cross buns (12M results on Google!) and tested three. I am happy to report that Bake with Jack’s Hot Cross Buns is the clear winner — and he just today posted an accompanying video with tips and updates, since that recipe was originally posted on his blog in 2017.
- Sultanas are golden raisins
- Yeast measurement is 14g total (seems like a lot, I know)
- Caster sugar is very fine granualted sugar. Go ahead and use granualted sugar (not light brown sugar which would be too wet).
- I used 2 medium lemons and 1 large orange which equaled about 1 Tbsp zest for each.
- I got 3/4 cup juice from the lemons and orange, so added 3/4 cup granulated sugar to that for the syrup. I simmered it for 15 minutes. It gets thick as it cools.
- Mixed spice is very similar to our pumpkin pie spice, and that would make a fine substitute. But the mixed spice is a little more complex, so I’ve listed the ingredients below if you’d like to make your own.
- 1 Tbsp ground allspice
- 1 Tbsp ground cinnamon
- 1 Tbsp ground nutmeg
- 2 tsp ground mace
- 1 tsp ground cloves
- 1 tsp ground coriander
- 1 tsp ground ginger
- I had a hard time piping the flour/water paste in even thickness/straight lines. I did one strand all the way around, and then ended up using a wet table knife to cut the individual strands before moving on to the next bun.
- Gas mark 180°C is 400°F
Video below has tips that would be useful in making this recipe.
Links to some of his videos that would be useful for this recipe
Video 150: Incorporating Dried Fruit in Real Time – https://youtu.be/TEa-D0yoHfc
Video 149: Do You NEED to Soak Dry Fruit for Bread? – https://youtu.be/j9_KuJ0voq0
Video 131: Kneading Bread Dough in REAL TIME – https://youtu.be/BBRmfxumyh0
Video 87: FIVE signs your Bread Dough is Fully Kneaded – https://youtu.be/rHgtvDMrffc
Video 148: Make it EASY for yourself – https://youtu.be/_FTA2maeqh8
P.S. I really wanted to like Dan Lepard’s Spiced Stout Buns recipe — link here — because they seemed like a grown-up version, and feature the no-knead method. But the special ingredients, the length of time with it’s overnight ferment, and tricky method if you’re a beginner, just didn’t seem worth it in the end. They are tasty though, and it’s a no-knead method, so have at if you’re interested!