Mom's Hot Cross Buns

Last year, I made my mother's Hot Cross Bun recipe for the first time, and I'm ashamed to say that they came out hard, almost like hockey pucks.

So this year I resolved that I would follow the recipe more closely, even taking time to sift the flour, and then use the scoop-and-level method of measuring it...Well, lo and behold it really worked well! These were light and fluffy, just like I'd remembered when my mother made them. As one who has been cooking now for more than 30 years (I started when I was very young), I should know by now that sifting flour can really make a difference.

Another comment I could make about this recipe, which I made for our dinner on the day we celebrated our Lord's Resurrection, is that I think this recipe originally came from my maternal grandmother, who immigrated from Denmark with her family when she was seven years old. So she was old enough in the "old country" to remember Danish traditions, at least one of which involved these Hot Cross Buns.

As I remember Grandma telling us one year, the children in her village would take willow branches and wrap them with colored crepe paper, shaping them like a shepherd's crook. Then, they would knock on the doors of friends and neighbors and shout something like "Fah-stah-lahton rays" (written phonetically as well as I can remember it). Basically, it was like our modern-day traditional of trick-or-treating, but Grandma told us that they never did any tricks to anyone. They probably knew which houses would have hot cross buns to share with them, and wouldn't go there unless they knew they would be welcome.

I still miss my maternal grandmother. Actually, I miss all of my grandparents, but I'm so thankful that there are recipes and stories to help me to remember.

Ingredients:
1 cup milk, scalded
2 Tbsp. shortening
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 pkg. rapid-rise yeast
1/4 cup lukewarm water
1 egg, well-beaten
3-1/2 cups sifted all-purpose flour
2/3 cup currants

Combine scalded milk, shortening, sugar, salt, cinnamon, and nutmeg. Cool to lukewarm. Soften yeast in lukewarm water and add to lukewarm milk mixture. Add egg. Then gradually stir in flour to make a soft dough. Add currants and mix to distribute evenly. Place dough in large greased bowl; cover; put in warm place to rise until double in size.

Form dough into small buns, flatten slightly and place about 2 inches apart on greased baking sheet. Cover and let rise until double in size. Just before baking, cut a cross into the top of each bun with a sharp knife or kitchen scissors. Bake 350 degrees for 25-30 minutes.

A minute before the buns are done baking, brush top of buns with milk, sprinkle a little sugar and return to oven to glaze. After cooling, fill cross on top of each bun with confectioner's icing.

Hot Cross Buns

As my husband and I work together to establish our own family traditions, we've been trying to focus on those that have real meaning to our faith and values.

For example, we've eliminated just about everything at Christmas related to Santa Claus, so that we can focus on the real meaning of the holiday, which is Jesus' birth.

And for the time of the year when we celebrate Jesus' death and resurrection, we've been eliminating the Easter Bunny from our home. It's not that Santa or the Bunny are bad; they just seem to distract from what is real and important in our lives.

So for Resurrection Sunday, I thought a lot this year about what to bake and how to decorate, and I decided that our family's Hot Cross Bun recipe is meaningful to me. Not only does it remind me of my maternal grandmother and her Danish heritage, but it also makes me think of Jesus' death on the cross because of the cross cut into the dough before it's baked and then embellished with frosting afterward.

I experimented with my mother's recipe this year, because I wanted to use some of my Herman sourdough starter as a base. So I combined two recipes, one from my mom's collection and one from one of sourdough cookbook to come up with what I think turned out to be the best Hot Cross Buns I've ever made. They are moist and sweet and have just a hint of cinnamon and nutmeg in the dough, along with a nice distribution of currants. I served them as part of our dinner on Sunday when we had family and friends joining us.

Ingredients:
1 tsp. dry yeast
3/4 cup lukewarm water (115-120 degrees Fahrenheit)
2 Tbsp. sugar
1-1/2 cups sourdough starter
1 Tbsp. butter, melted
1 tsp. vanilla
1 tsp. salt
1/2 tsp cinnamon
1/4 tsp. nutmeg
2/3 cup currants
2 to 2-1/2 cups all-purpose flour
(Note: You will also need additional butter, powdered sugar, milk, and vanilla extract for finishing.)

Add yeast and sugar to warm water to activate the yeast. Measure sourdough starter into mixing bowl and add the rest of the ingredients except for the flour, and mix to combine. Add the flour a small portion at a time until you have a stiff dough. Turn out onto floured surface and knead until smooth and elastic, adding more flour if necessary. Dough will be soft.

Place dough into greased bowl and cover with a warm, moist cotton (not terrycloth) towel. Set in a warm place and let rise for two hours until doubled in size. (Note: Because we keep our thermostat low, I had to let it rise for more than two hours so that it would be doubled in size.)

Punch down the dough and shape it into 1-1/2-inch balls. Dip top of dough balls into more melted butter and place on greased baking sheet. Cover with plastic wrap and let rise in a warm place until doubled in size.

Cut deep cross in each bun with scissors. Bake at 400 degree Fahrenheit for 10-15 minutes or until golden brown. Cool slightly. Then pour glaze (made with powdered sugar and a little milk and vanilla extract) into crosses and serve.