One a penny, two a penny, hot-cross buns. You may remember the song from your childhood, and may even sing it to your children now, but the practice of eating spiced buns on Good Friday dates back to Tudor times in England, when a London bylaw made it a crime to sell such buns on all days except Good Friday, Christmas, and at burials. The cross that appears on top, in remembrance of Christ’s cross, was noted in Poor Robins Almanack (1733),which reads “Good Friday comes this month, the old woman runs, with one or two a penny hot cross buns.”
Start the tradition in your own home. Here is a delicious recipe for you to enjoy these soft, and slightly sweet buns this Good Friday.
Hot Cross Buns
- 1 cup milk
- 2 packages active dry yeast
- ½ cup sugar
- 2 tsp salt
- 12 Tbsp unsalted butter, melted and cooled.
- ¾ tsp ground cinnamon
- ¾ tsp ground nutmeg
- 4 large eggs, beaten slightly
- 5-1/2 cups all-purpose flour
- 1-1/3 cups currants or raisins
- 1 large egg white, for glaze
Frosting
- 1-1/2 cups confectioners’ sugar (or more for consistency)
- 2 Tbsp lemon juice
- 1 Tbsp milk
In a small saucepan heat 1 cup milk until it is warm.
Pour warm milk into the bowl of an electric mixer. Using the dough hook, with mixer on low, add the yeast, sugar, salt, butter, cinnamon, nutmeg, and eggs.
Continuing on low speed, adding the flour 1 cup at a time until a soft, slightly sticky dough forms (about 3 minutes). Continue to knead until smooth, another 4 minutes. Add the currants/raisins and knead until combined. Turn dough out onto a heavily floured surface and knead by hand until the currants/raisins are evenly distributed.
Shape dough into a ball, and place in a buttered bowl, turning to coat the dough. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until it doubles in bulk. This should take about 1-1/2 hours. You can also let it rise in the refrigerator overnight.
Butter a large baking sheet. Knead the dough on a lightly floured work surface for about 1 minute. Divide dough into 24 equal pieces, and shape each piece into a tight ball. Place on the baking sheet, approximately ½ inch apart. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour (they will be touching).
Position the oven rack in the center, and heat oven to 375 degrees F.
Make the egg wash combining egg white, 1 Tbsp water and a pinch of salt, then brush the top of the buns. Slice a cross into the top of each bun using a sharp knife or kitchen scissors.
Bake in the oven until golden brown, approximately 25 minutes. Transfer the pan to a rack to cool.
To make the glaze, whisk together the confectioners’ sugar, 1 Tbsp milk and lemon juice. Apply the cross to the top of each bun using a knife, or piping.
Makes 24 buns
