“Hot cross buns, hot cross buns, one a penny, two a penny….”
In Denmark we don’t serve hot cross buns, and before I moved to the UK and had children I had therefore never tasted one. I will never forget though, the first time I smelt one being toasted….talk about a wakening of the senses! Hot spices and bread – yum! However, the currants….not for me. Really. Not good.
So I figured there must be a way to combine my love of spices, particularly cardamom and cinnamon, with my biggest love of all – chocolate – to create a gloriously tasting twist of a hot cross bun! It worked – recipe below. Happy days!
We made them this morning and took them with us to a friend’s house – it was a well received tray!
A bit of history before you crack on (thanks to Wikipedia):
In many historically Christian countries, these buns are eaten hot or toasted on Good Friday, with the cross standing as a symbol of the Crucifixion. It is believed that buns marked with a cross were eaten by Saxons in honour of the goddess Eostre with the cross thought to have symbolised the four quarters of the moon.
According to cookery writer Elizabeth David, Protestant English monarchs saw the buns as a dangerous hold-over of Catholic belief in England, being baked from the dough used in making the communion wafer. Protestant England attempted to ban the sale of the buns by bakers but they were too popular, and instead Elizabeth I passed a law permitting bakeries to sell them, but only at Easter and Christmas.
Choc Chip Hot Cross Buns (makes about 30 small buns)330ml milk, warmed 1 tea bag – pg tips, earl grey – your choice! 20g fresh yeast (or 1 sachet dried) 75g caster sugar 600g plain flour (plus extra for kneading) 1 tsp all spice 1 tsp ground cardamom 1 tsp ground cinnamon 1 tsp salt 80g butter 1 egg 100g dark chocolate chips Good handful raisins
For the Cross40g plain flour 2 tsp caster sugar Enough water to make a thick, smooth paste (3-5 tbsp)
For the Glaze1 tbsp water 1 tbsp caster sugar 1 tsp powdered gelatine (can be omitted but then boil the mixture slightly longer to thicken naturally)
- Add milk and tea bag to a saucepan and warm until luke warm then take off heat
- Remove the tea bag and whisk in the yeast and sugar and combine until dissolved
- Sift flour, spices and salt into a separate bowl, throw in the butter and chop into it with a knife until you have a crumble like texture
- Pour in the lukewarm milk and add the egg – stir to make a soft dough
- Turn the dough out onto a floured surface and give it a good kneading – add the raisins and chocolate chips (watch the little helpers here….almost all of my raisins and chocolate ended up in tummies not the buns!)
- Return to the bowl, cover with a tea towel and leave somewhere warm to rise for about an hour
- Tip out of the bowl once risen and give another knead. Cut the dough into small pieces and shape into balls
- Lay these in whichever shape you like – traditionally a round one – on a lined baking tray
- Leave the balls to rise for about 15 minutes – pre-heat oven to 200C
- To make the “cross” combine flour, sugar and water and stir in the water to make a smooth paste. Put this into a piping bag (or a plastic bag with a small hole cut in a corner) and pipe your crosses onto the buns
- Bake them in the oven for 15 minutes
- To make the glaze – combine sugar, water and gelatine in a saucepan and simmer for a few minutes until dissolved – do not boil
- Remove your finished buns from the oven, place on a wire rack and brush the glaze over the top
- ENJOY!!!!! (Your house will smell divine too…)