Hot Crossed Buns are traditionally eaten on Good Friday with the glazed cross on the buns representing the crucifixion. It’s a personal failing of mine that I tend to forget to celebrate anything on the church calendar unless I am reminded with food or music. So enjoy these and pull up The Messiah on your iTunes.
Hot Crossed Buns
2 (.25 ounce) packages active dry yeast
1 1/4 cup orange juice, divided
1/2 cup butter, softened
1/2 cup sugar
3-4 teaspoon grated orange peel
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup currants or raisins
6 cups flour, divided
1.5 tablespoons butter, softened
1 tablespoons cream
1/4 teaspoon vanilla extract
1/2 cup confectioners’ sugar
Dissolve yeast in 3/4 cups of warm orange juice (110-115 degrees F). This usually this has to stand until foamy or 5-10 min, but most yeast here is rapid/highly active and this step isn’t always necessary. Add yeast mixture, butter, sugar, eggs, additional 1/2 cup of warm orange juice, orange peel, salt, cinnamon, and 3 cups flour. Beat till smooth.
Add raisins. Stir in remaining flour as needed to form soft dough, which should be a bit stickier than standard bread dough. Knead for six to eight minutes until smooth.
Place in greased bowl, cover, let rise until doubled. Punch dough down and roll into about 32 pieces. Place two inches apart on cookie sheet, cover and let rise until doubled. Bake at 350 degrees for 12-15 min until golden brown.
After buns cool, whisk softened butter and cream. Stir in vanilla. Gradually add confectioners’ sugar until it makes a thick paste. Frost buns with a simple cross.