As the faint scent of spring begins to waft through the countryside, I am reminded of a cherished family tradition that has warmed our hearts for generations: the making of hot cross buns. Each year, as the first blossoms peek through the earth, we gather in the kitchen, flour dusting our aprons, to create these tender, spiced delights. With a rich history behind them, these buns are not only a symbol of Easter but also a reminder of the love and laughter shared around the kitchen table.
This recipe infuses a twist of gourmet elegance, using fresh, seasonal ingredients like plump dried apricots and a hint of cardamom, to elevate these classic buns into something truly special.
Ingredients
For the Buns:
– 4 cups all-purpose flour, sifted
– 1/4 cup granulated sugar
– 2 teaspoons instant yeast
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground cardamom
– 1 teaspoon salt
– 1 1/2 cups whole milk, warmed
– 1/4 cup unsalted butter, melted
– 2 large eggs, lightly beaten
– 1 cup mixed dried fruit (such as raisins, currants, and chopped dried apricots)
– Zest of 1 orange
– Zest of 1 lemon
For the Crosses:
– 1/2 cup all-purpose flour
– 1/3 cup water
For the Apricot Glaze:
– 1/2 cup dried apricots, chopped
– 1/2 cup water
– 2 tablespoons honey
Instructions
To make the buns, combine the flour, sugar, yeast, cinnamon, nutmeg, cardamom, and salt in a large mixing bowl. Create a well in the center and pour in the warmed milk, melted butter, and beaten eggs. Mix gently until a soft dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes, until it is smooth and elastic. Incorporate the mixed dried fruit and citrus zests into the dough during the last few minutes of kneading.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down to release the air. Divide it into 12 equal pieces and shape each piece into a ball. Arrange the buns in a greased baking dish, close together but not touching. Cover with a cloth and let them rise again for about 30-45 minutes, until puffed.
Preheat your oven to 375°F (190°C). While the buns are rising, prepare the cross mixture by combining the flour and water in a small bowl until a smooth paste forms. Transfer this paste to a piping bag or a zip-top bag with the corner snipped off. Pipe crosses on top of each bun.
Bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
While the buns are baking, prepare the apricot glaze. In a small saucepan, combine the chopped apricots and water. Simmer over low heat until the apricots are soft, about 10 minutes. Stir in honey and blend until smooth. If you prefer a thinner consistency, add a splash more water.
Once the buns are baked, remove them from the oven and immediately brush the warm apricot glaze over the tops. Allow them to cool slightly before serving.
These hot cross buns, with their warm spices and the sweet tang of apricot glaze, will fill your home with delightful aromas and create memories that linger long after the last bite. Enjoy them fresh out of the oven, perhaps with a dollop of butter, as you reflect on the joys of family and tradition.