Hot Cross Buns

Hot 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°
    2 tablespoons sugar
    2 ½ teaspoons active dry yeast
    2 tablespoons butter, melted
    1 large egg
    ½ teaspoon lemon zest
    2 ⅓ cups bread flour
    ¾ teaspoon salt
    2 teaspoons apple pie spice


    ¼ cup raisins
    3 tablespoons glacé fruit mix
    ⅓ cup currants

    Oil and melted butter


Vanilla Icing

    1 cup confectioners' sugar
    ¼ teaspoon vanilla extract
    2-3 tablespoons whole milk

1.  Bread dough: In a small bowl, blend the milk, sugar, and
     yeast. Stir in the butter, egg and lemon zest.

2.  In a large bowl, stir the flour, salt and apple pie spice. Make
     a well in the flour. Stir in the yeast mixture, raisins, fruit mix
     and currants. Knead 2 minutes in the bowl.

3.  Place in an oiled bowl, turn once and cover with a damp
     cloth. Turn oven on to 200°
, when you can feel the heat on
     your hand, turn the oven off. Place the bowl in the warm oven
     and let the dough rise until doubled.

4.  Punch the dough down and cut into 12 pieces. Form rolls by
     turning each piece of dough inside out to create a round roll.

5.  Set rolls on a nonstick baking sheet. Brush the rolls with
     melted butter. Let rise until double.

6.  Bake in a preheated 350°
oven for 20 minutes. Cool

7.  Vanilla icing: In a small bowl, mix the sugar, vanilla and
     milk. Pour the icing into a plastic bag and snip off an edge or
     use a piping bag. Pipe a cross over each roll.

     Makes 12 rolls