Hot Cross Buns

Some historians date the origin of Hot Cross Buns back to the 12th century, when an English monk was said  to have placed the sign of the cross on the buns to honor Good Friday, known at that time as the "Day of the  Cross." In 1361, a monk named Father Thomas Rocliffe, was recorded to have made small spiced cakes stamped with  the sign of the cross, to be distributed to the poor visiting the monastery on Good Friday. According to the  scholar Harrowven, the idea proved so popular that he made the buns every year, carefully keeping his bun recipe  secret.

          According to tradition, Hot Cross Buns were the only food allowed to be eaten by the faithful on Good  Friday. Made from dough kneaded for Communion bread. Hot Cross Buns were also credited for miraculous healing and  for protection. Throughout the years, Hot Cross Buns baked on Good Friday were used in powdered form to treat all  sorts of illnesses. In addition, many families hung the buns from their kitchen ceilings to protect their  households from evil for the year to come. The tradition, however, suffered attack during the 16th century. During  Queen Elizabeth I's reign, when the buns were banned. However, the popularity of the buns prevailed, and the Queen  resorted to passing a law which limited the bun's consumption to proper religious ceremonies, such as Christmas,  Easter or funerals. So go ahead and try your hand at making these traditional Hot Cross Buns for your Good Friday  or Easter meal! This recipe makes one dozen buns.

 

TRADITIONAL HOT CROSS BUNS

3/4 cup warm water (110 degrees)

3 tablespoons butter

1 tablespoon instant powdered milk

1/4 cup white sugar

3/8 teaspoon salt

1 egg

1 egg white

3 cups all-purpose flour

1 tablespoon active dry yeast

3/4 cup raisins

1 teaspoon ground cinnamon

2 tablespoons water

1/2 cup powdered sugar

1/4 teaspoon vanilla extract

2 teaspoons milk

 

1. Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker  and start on dough program.

2. When 5 minutes of kneading are left, add raisins and cinnamon. Leave until dough is double in size (about 1  hour).

3. Punch down on floured surface, cover, and let rest 10 minutes.

4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double,  about 35-40 minutes.

5. Mix egg yolk and 2 tablespoons water. Brush on balls.

6. Bake at 375 degrees for 20 minutes. Remove from pan immediately and cool on wire rack.

7. To make crosses: mix together powdered sugar, vanilla, and milk. Brush an "X" on each cooled bun.