As we get ready for Easter week, the last week in Lent, I chatted with Matt Swaim this morning and the subject was hot cross buns, which we make every Lent for Good Friday. I’ve shared recipes in the past for this special treat. Here’s the latest – this time I added a bit of baking powder for extra “oomph”.

Here’s some fun facts:

Matthew 13:33 – “The kingdom of heaven is like yeast that a woman took and mixed into a large amount of flour until the yeast permeated all the dough.”

Yeast comes in many forms, from regular yeast to rapid rise to bread machine yeast. All easy to use!  To make sure your yeast is still fresh, add a little to some warm water with a pinch of sugar. It should foam up within minutes. If not, toss it out. Yeast kept in the freezer stays fresh longer.

What’s the legend of the hot cross buns recipe?

Legend has it that if you make yeasted hot cross buns for Good Friday and hang one up in the kitchen, you’ll have success with anything you make with yeast all year ‘round.  Let the kids help – they love getting their hands in dough and decorating the buns. The cross represents the crucifixion. Spices represent those used in embalming Jesus’ body. I’m not a fan of allspice which is sometimes used in hot cross buns, so I’m not using it here. You could add a scant 1/8 teaspoon if you like.

Hot Cross Buns

Ingredients

3 1/2 cups flour
1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 generous teaspoon cinnamon
1/8 teaspoon nutmeg – optional 

3/4 cup currants, raisins or craisins

3/4 cup very warm milk, divided into 1/2 cup and 1/4 cups

1/2 cup sugar + couple pinches to add to yeast
4 tablespoons softened butter
1 envelope active dry yeast – I used rapid rise but all work 

2 large eggs, beaten
1-1/2 teaspoons vanilla

For the Egg Wash:

1 egg, well beaten with 1 tsp water

For the Glaze:

1 cup powdered sugar mixed enough water to make thick glaze – start with a tablespoon or so of water – add a splash of vanilla if you want.

Instructions

Stir together flour, baking soda, salt, cinnamon, nutmeg and fruit. Set aside.

Combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle yeast over  top. Stir and let sit at room temp until bubbly and doubled in volume (10 min). 

Meanwhile, In a large mixing bowl mix 1/2 cup very warm milk with 1/2 cup sugar and 4 tablespoons butter. Add 2 eggs, vanilla and yeast mixture. Blend well. 

Add flour mixture and beat until very well mixed, several minutes. 

Cover and let rise until doubled, about 1-1/2 hours.

On floured surface, turn dough out. It will be a bit sticky. Cut into halves, then fourths, then a total of 10-12 pieces. Roll into balls and place in buttered pan. 

Brush with egg wash (helps browning). Let rise until almost doubled, about 40 minutes.

Preheat oven to 375. Bake rolls 15-17 minutes until golden and toothpick in deep center comes out clean. 

Let cool a bit then drizzle glaze on with the shape of a cross.