Hot Cross Buns

According to Wikipedia.org, “Hot Cross Buns” is an English language nursery rhyme, Easter song and street cry referring to the spiced English bun associated with Good Friday known as a Hot Cross Bun. It has a Roud Folk Song Index number of 13029.

 

Lyrics:

The most common modern version is:

Hot cross buns!
Hot cross buns!
one a penny, two a penny,
Hot cross buns!

If you have no daughters,
give them to your sons.
One a penny two a penny,
Hot cross buns!

 

Origins
The earliest record of the rhyme is in Christmas Box, published in London in 1798. However, there are earlier references to the rhyme as a street cry in London, for example in Poor Robin’s Almanack for 1733, which noted:

Good Friday comes this month, the old woman runs
With one or two a penny hot cross buns

 

Below is a recipe from Pioneer Woman by Ree

Ingredients:  

BUNS:

  • 2 cups Whole Milk
  • 1/2 cup Canola Oil
  • 1/2 cup Sugar
  • 1 package (2 1/4 Teaspoons) Active Dry Yeast
  • 4 cups All-purpose Flour
  • 1/2 cup (additional) Flour
  • 1/2 teaspoon (heaping) Baking Powder
  • 1/2 teaspoon (scant) Baking Soda
  • 2 teaspoons Salt
  • 1/4 cup Sugar
  • 1 teaspoon Cinnamon
  • Spices: Cardamom, Nutmeg, Allspice (optional)
  • 1/2 cup Raisins

GLAZE:

  • 1 whole Egg White
  • Splash Of Milk

ICING:

  • 1 whole Egg White
  • Powdered Sugar
  • Splash Of Milk

 

Directions:

BUNS:

  1. Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.
  2. Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.
  3. Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.
  4. Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.
  5. Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)
  6. Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.
  7. PREHEAT OVEN TO 400 degrees

GLAZE

  1. Mix 1 egg white with a splash of milk. Brush onto each roll.
  2. Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.
  3. Remove from pan and allow to cool on a cooling rack.

ICING

  1. Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.
  2. Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.
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