Cross Buns are traditionally served on Good Friday. To
Christians, Easter is symbolized by a cross. For some religions
a cross is also the symbol of the four seasons. Since these
rolls are made at Easter, I tend to agree that most likely the
cross on these rolls is meant to resemble the cross on which
Christ died. He defeated death and so his resurrection is
celebrated. The pure white icing on these rolls makes them
divine. Traditionally a soft dough is piped over the rolls and
then forms the cross when they are baked.
¾ cup fat-free milk, warmed to 110°
teaspoons active dry yeast
tablespoons butter, melted
teaspoon lemon zest
⅓ cups bread flour
teaspoons apple pie spice
tablespoons glacé fruit mix
Oil and melted butter
1 cup confectioners' sugar
¼ teaspoon vanilla extract
tablespoons whole milk
Bread dough: In a small bowl, blend the milk,
Stir in the butter, egg and lemon zest.
2. In a large bowl,
stir the flour, salt and apple pie spice. Make
well in the flour. Stir in the yeast mixture, raisins, fruit mix
currants. Knead 2 minutes in the bowl.
3. Place in an
oiled bowl, turn once and cover with a damp
Turn oven on to 200°
, when you can feel the heat on
hand, turn the oven off. Place the bowl in the warm
oven and let the dough rise until
4. Punch the dough
down and cut into 12 pieces. Form rolls by
each piece of dough inside out to create a round roll.
5. Set rolls on a
nonstick baking sheet. Brush the rolls with
butter. Let rise until double.
6. Bake in a
oven for 20 minutes. Cool
icing: In a small bowl, mix the sugar, vanilla and
Pour the icing into a plastic bag and snip off an edge or
a piping bag. Pipe a cross over each roll.