WEDNESDAY, APR. 4: Hot cross buns are a tradition for Easter worldwide, and no more so than here in Bermuda.
But we do things a bit differently.
We stuff a golden brown fishcake in between the bun for a salty, sweet and savoury holiday treat.
And because hot cross buns are usually only eaten on Easter weekend, having the best quality bun is a must.
As we all know, the best are usually homemade buns.
My mother, Kendra-Lee, has made hot cross buns every year my whole life.
When I was younger, she would make bread and buns and sell them, so she’s that good. Here’s the simple recipe that my family uses:
Hot Cross Buns:
- 2 + 1/2 lbs flour or 10 cups
- 3 oz brown sugar (6tbsp)
- 3/4 oz dry yeast (3 packets)
- 3 cups warm water
- 3/4 cup unsalted butter (6oz)
- 2 large eggs
- 2 tbs cinnamon
- 1/2 tbs allspice
- 1/2 tsp salt
- 1 lb raisins
- For the Glaze
- 2 + 1/2 cups icing sugar
- water as needed
- Mix together the yeast, water and sugar and set aside a few minutes until the yeast starts to foam.
- Mix together the flour, spices and salt.
- With a mixer, or by hand, mix the flour, butter and eggs into the yeast-water mixture.
- Now add the raisins. The dough will be somewhat sticky but should pull away from the sides of the bowl and form a ball. If not, add a little more flour.
- Cover with a towel and let it rest in a warm place until it doubles in bulk. (Be sure it is in a bowl large enough to accommodate its new size).
- Punch down the dough and cut into small 2 ¼ ounce pieces. Roll into balls and place on a baking sheet several inches apart.
- When all are lined up cover again with a towel and put in a warm place away from draughts and allow to rise 15-20 minutes. You will need more than one baking sheet.
- Preheat the oven to 400˚.
- Bake for about 15 to 20 minutes or until golden.
- While they are baking, make the glaze by mixing together the icing sugar and as much water as needed to make the glaze spreadable.
- Allow the buns to cool on a rack then brush with the glaze.
Enjoy fresh, homemade hot cross buns!