Hot Cross Buns and Bunny Buns

If like me, you are a citizen of a former colonial country, you may well acquainted with the tradition of eating hot cross buns on Good Friday. These simple, sweet buns (sans the cross) are sold throughout the year in bakeries all over the island. On Good Friday, they are dressed with a cross as a reminder of the Crucifixion.

As a child, these buns were always store bought. Often they were a bit dry. Indeed, you considered yourself blessed to find anything more than one or two raisins in a bun. Meh, I never thought that they were anything special. Perhaps this was because they were accompanied by a Catholic mom's sermon about the torture and subsequent murder of a perfectly nice guy who died for my sins. Sheesh...so the next time you put toothpaste into your brother's underwear while he's asleep just remember, YOU killed Jesus!  Not surprisingly my mom wasn't at all put off by Mel Gibson's gory Passion of Christ. I am almost certain that the two of them met over a hot cross bun one Good Friday. From that secret meeting Mel came away with a screenplay for the graphic details of Christ's torture. Oh and in my defense, regarding my torture of my brother, I promise you he always started it.

So these are Easter buns done my way.  I like them heavy with raisins, fragrant with spices and sans the guilt trip. Although I do anticipate an anti, Easter bunny rant from the Rabid Catholic Woman when I roll up with my bunny buns. Whatever.

Let me assure you that whichever version you choose to make, you will find that the texture of these spiced pillows of goodness is close to perfect.  I understand. You are reluctant to trust me aren't you? After all, every other bun recipe out there is claiming that the texture of their bun is otherworldly soft. Do me a favour. Go read the ingredients of your favourite mass-produced soft, sliced bead. Chances are you will see an ingredient called gluten.

Do you see it? If you don't see it on the label of your white bread then for sure it will be in your whole wheat loaf. Ever wondered how come your homemade whole-wheat loaf is more brick like than the mass-produced store bought loaf? That my dear friends is the magic of gluten.

Gluten is also called vital wheat gluten. It makes the dough more elastic and bakers use it to get a more consistent rise and a lighter textured bread. Click here to head on over to Goodness Gracious Great Balls of Gluten where the science behind this ingredient is explained in more detail. For now just trust me on this, Gluten = lighter, fluffier bread. Now hurry. Go make some buns, only three days left!

Hot Cross Buns or

Bunny Buns

Ingredients

1 tbs(11g) dried yeast

1 tsp granulated sugar

185ml (3/4 cup) warm lukewarm milk

125 ml (1/2 cup) milk at room temperature

50g (1/3 cup) butter, melted

1 egg, lightly whisked

4 cups all purpose flour (maybe even 1/2 cup more depending on humidity)

5 tsp vital wheat gluten

90g (1/ 2 cup) granulated sugar

1 tsp salt

1 tsp nutmeg, freshly grated

1/4 tsp cardamom, freshly ground (about 8-10 pods)

1/4 tsp all spice, freshly ground

3/4 cup raisins

50g (1/4 cup ) mixed peel

Flour Paste Crosses

75g (1/2 cup) flour

80ml(1/3cup) water

Sugar Glaze

2 tbs granulated sugar

160 ml (2/3) cup water

Combine 3/4 cup lukewarm milk the one teaspoon of sugar and the yeast in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.

Whisk in the 1/2 cup room temperature milk, butter and egg.

In a large bowl Combine 4 cups flour, vital wheat gluten, sugar, salt, nutmeg, cardamon and all spice. Add the raisins and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together. If too sticky add up to 1/2 cup flour one table spoon at a time kneading in between.

Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.

Preheat oven to 200°C ( 375°F). Grease a 23cm square cake pan. or a flat baking sheet. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen

Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake for 10 minutes 200°C . Turn heat down to 160° C (325°F) to bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped ).

During the last 20 minutes of baking prepare the glaze. Put sugar and water in a saucepan over low heat until the sugar dissolves. Simmer until the glaze thickens. When buns are done, transfer buns to a wire rack. Brush tops with glaze. Set aside to cool slightly.

I don't like the taste of the flour crosses. So before serving I peel them off . I then mix some icing sugar with water. I pipe this onto the bun after removing the flour paste cross. 

These are great fresh out of the oven but they also freeze well and are no less enjoyable when warmed in the microwave.

Makes 16 buns or
3 Bunny Buns and 9 hot cross buns