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