Organic Hot Cross Buns

W
e made a batch of Hot Cross Buns for our bible study tonight and they were a pretty big hit.  Have you ever had some? 

Hot Cross Buns have been a tradition since about the 12th century when it is said that an Anglican monk put the sign of the cross on a bun to honor and remember Christ.

These are traditionally made on Lent and on Good Friday when we hold dear the work of Christ on the cross  There is much folklore about them.  It is said  that the buns made on Good Friday will not spoil the entire year and sailors would travel with them to keep them safe on their voyages.  A bun shared is said to ensure lifelong friendship and one hanging in the kitchen would keep away evil. 

Well, we are not sure about the folklore but we are sure they are good.  You can slice them and eat them toasted with butter and will delight you while you read your bible and remember the one that overcame evil.  These are nice rolls, slightly sweet and really tasty.  We sure hope you like one.  They went over well for our bible study.

                                  Hot Cross Buns


1 cup organic milk                                                                
1 free-range organic egg
4 cups organic flour                                        
1 1/2 tsp apple pie spice
1/2 tsp cinnamon
1/2 tsp Celtic Sea Salt       
1/4 cup raw sugar or coconut sugar
1/4 cup grass fed butter
1 1/2 tsp yeast
1/2 cup raisins or currents

For the Crosses
1/2 cup organic flour 
2 Tbsp grass fed butter

For the Wash
2 Tbsp organic milk
2 Tbsp organic raw sugar or coconut sugar

I use my bread machine to make the dough for me.  I warm my milk a  little (making sure not to get it too hot) and pour it in my bread maker pan and add the egg.  I then pour in my flour making sure it covers all of the milk. In one corner I put salt, the other I put my spices, the next I put my butter, the last I put my sugar and in the center I make a little well to put my yeast.  I then put the breadmaker on the dough setting and start cleaning my mess while it goes.  When the machine beeps I add my dried fruit.  

When it has finished I remove from the machine and place it on a floured cutting board or counter top and punch it down a little.  I divide the recipe into 12 pieces of about equal size and shape them into a round.  I put them on my baking sheet on parchment paper (don't like to cook directly on the baking sheets) to rise covered with an old lightweight apron or flour sack towel.  Leave for 45 min. and they will about double in size.  

Preheat your oven to 400 degrees F. or 200 C.  Then begin the mix for the crosses.  Pour the flour in a small bowl and then the butter.  Rub together until they are the texture of bread crumbs.  Add enough water to make a soft pastry that can be piped from a pastry bag.  Spoon this into a pastry bag and fit with the round tip and place a cross on each bun.  Bake them for 15 -18 minutes depending on your oven.  They should be pretty and golden brown.  While the buns bake place the milk for the wash in a pan and add sugar.  Stir until sugar is dissolved.  When the buns are out of the oven and piping hot, take a pastry brush and brush the wash over the buns and set out on a wire rack to cool (if you can wait that long). 




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