This spring has been a series of cancellations. March Madness. In-person religious services. The annual Mixed-Marriage Passover Seder. However, there is one thing that I refused to cancel: The annual hot cross bun bake.
Hot cross buns are a British tradition on Good Friday. I wind up making them on Easter weekend. I’ve used several recipes over the years. This year’s recipe came from the same cookbook where the hamburger buns I made two weeks ago originated. I used dried cranberries instead of raisins; otherwise, I followed the recipe. The amount of dried fruit seemed a bit excessive. The dough was also extremely sticky. I added a little more flour, but not much. After a 2-hour rise, the stickiness had abated a little.
In this recipe, rather than making the cross with a confectioners’ sugar icing after baking, the cross is made with a flour and water mixture piped onto the buns just before baking. I cut too large a hole in the plastic bag I used to squirt out the mixture, so the crosses were pretty crude. No matter – Julian declared the buns excellent.
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