Hot Cross Buns

These traditional Lenten pastries can still be enjoyed now, and they also lend themselves to post-Easter baking.



Photo by Laura Petrilla

There are only a few more weeks of Lent before all the delicious hot cross buns disappear from the bakeries around town.

They seem to be English in origin, and one story tells of a monk who made a huge batch of them to distribute to the poor families at the outskirts of town. Being a religious man, he marked the top of each with a cross.

steamed swordfish
Steamed Swordfish recipe.

One of the young boys was too proud to accept the gift but said he would be willing to sell them. On Easter morning, he went from door to door in town with a freshly baked batch, singing the now famous song. He sold every one of them and put the proceeds into the poor box at church.

These cardamom-spiced treats shouldn’t be restricted to a particular season. Make a batch for yourself for practice. And then, the next time you’re asked to contribute to a bake sale, you’ll have the perfect recipe to follow—one with a history of successful fundraising.
 

Hot Cross Buns recipe

1 cup milk, scalded
1 stick butter
1/2 cup sugar
1 package dry yeast
1/4 cup warm water
1/2 teaspoon sugar
2 to 3 cups all-purpose flour
1/2 cup raisins or currents
1/2 cup candied orange peel
1 teaspoon cardamom
1 teaspoon salt
2 eggs
1/4 cup melted butter


Microwave the milk until it bubbles, then add the butter and sugar. Stir well and set aside to cool to room temperature. In a small bowl mix the yeast with one-quarter cup warm water (105 to 110 degrees) and the one-half teaspoon of sugar. Set aside to proof for five minutes.

In a large mixing bowl combine two cups of the flour with the raisins, candied orange peel, cardamom and salt. Slowly add the yeast, the milk mixture and the eggs, stirring to form a batter. Add the remaining flour one-quarter cup at a time until a dough forms.

Turn it out onto a floured surface and knead six to eight minutes until smooth and elastic. Add as little flour as possible. Put the dough into a greased bowl, cover and allow to rise until doubled in bulk.

Divide dough into 24 pieces and shape into round buns. Place onto greased jelly-roll pan about 1/2-inch apart. Brush tops and sides with melted butter. Cover and let double in size. The buns will be touching.

Bake at 400 degrees for 20 minutes or until dark brown. Remove from the oven and brush immediately with melted butter.

Make a simple frosting of milk and confectioner’s sugar, and then pipe the top of each bun with a cross.

Makes 32.

Edit ModuleShow Tags
Edit Module
Edit Module

Edit ModuleShow Tags
Edit Module Edit ModuleShow Tags

On the Blogs


Free Watch Party: Anthony Bourdain's “Parts Unknown” in Pittsburgh

Free Watch Party: Anthony Bourdain's “Parts Unknown” in Pittsburgh

A local theater will show the much-anticipated episode on its big screen Sunday night

Comments


All the foodie news that's fit to blog
Parts & Service Adds Pizza To Superior Motors

Parts & Service Adds Pizza To Superior Motors

Executive Chef Kevin Sousa and Pastry Chef Kate Carney are cooking sourdough pizza in an outdoor brick oven.

Comments


Not just good stuff. Great stuff.
The 5 Best Underrated Fountains in Pittsburgh

The 5 Best Underrated Fountains in Pittsburgh

While we all know and love the grandeur of the fountain at Point State Park, there are many hidden fountain gems throughout the city. These are a few of our lesser-known favorites.

Comments


Madness and Mayhem in the ScareHouse Basement

Madness and Mayhem in the ScareHouse Basement

Visiting the world-famous haunted attraction's adults-only, subterranean experience.

Comments


Mike Prisuta's Sports Section

A weekly look at the games people are playing and the people who are playing them.
It's What Steelers Do After Kansas City That Matters

It's What Steelers Do After Kansas City That Matters

The team is more than capable of beating the Bengals Sunday, but are they willing to keep their eye on the ball long enough to begin stacking victories again for a change?

Comments


Style. Design. Goods. Hide your credit card.
#Gottahaveit: Take It To the Hoop

#Gottahaveit: Take It To the Hoop

Robert Hallett, Goldsmith, handcrafts the jewelry in his Oakmont shop.

Comments


The movies that are playing in Pittsburgh –– and, more importantly, whether or not they're worth your time.
Celebrate the Life and Work of George Romero This Week

Celebrate the Life and Work of George Romero This Week

A preview of the week-long tribute to the late filmmaker, plus reviews and more movie news.

Comments


Everything you need to know about getting married in Pittsburgh today.
The Pick of the Patch: Pumpkin-Themed Proposals

The Pick of the Patch: Pumpkin-Themed Proposals

In honor of fall, we’re showcasing three couples whose proposals involved one of the best things about the season: pumpkins.

Comments


Weekly inspiration for your home from the editors of Pittsburgh Magazine
Holiday How-To: Upgrade Your Fall Decor with Advice from Local Experts

Holiday How-To: Upgrade Your Fall Decor with Advice from Local Experts

Interior designers share their tips on creating easy, elegant décor that will take you from Halloween through Thanksgiving.

Comments


The hottest topics in higher education
Tuition Increases at the University of Pittsburgh

Tuition Increases at the University of Pittsburgh

School trustees voted this week to increase tuition for in-state and out-of-state students.

Comments

Edit Module

Edit Module