Hot Cross Buns
Remember the old nursery rhyme: "Hot cross buns! Hot cross buns! One-A-Penny, Two-A-Penny, Hot cross buns!" from your childhood? An even older depiction of the rhyme is: "Good Friday comes this month, the old woman runs, with one or two-a-penny, hot cross buns."
In the culinary world, marking crosses on baked goods dates back to Pre-Midieval Times and was a sign that the bread was "blessed." It was also said that crosses on baked bread helped the bread rise. Still to this day, Hot Cross Buns, or "Good Friday Buns," are to be marked with a cross and eaten for breakfast on Good Friday.
Bun Elements
2 CUPS WHOLE MILK
1/2 CUP COCONUT OIL
1 CUP CANE SUGAR, DIVIDED
2-1/4 TEASPOONS DRY YEAST (ONE PACKET)
4-1/2 CUPS ALL-PURPOSE FLOUR
1/2 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
2 TEASPOONS SEA SALT
2 TEASPOONS GROUND CINNAMON
2 TEASPOONS NUTMEG
1 TEASPOON GINGER
1/2 CUP GOLDEN RAISINS
Dough Glaze Elements
1 EGG WHITE
1 TABLESPOON WHOLE MILK
Icing Elements
2 EGG WHITES
6 TABLESPOONS CONFECTIONERS’ SUGAR
1 TEASPOON WHOLE MILK
Directions
In a small saucepan over medium heat, combine milk, coconut oil, and 3/4 cup of cane sugar; stir until the mixture is almost boiling but not quite.
Turn off the heat and allow the mixture to cool for 30 minutes.
Sprinkle dry yeast over the milk mixture, then add 4 cups of flour; stir well; mixture will be very sticky.
Cover with a towel and set aside for 1 hour to rise.
In a separate small mixing bowl, place a sifter and add 1/2 cup of flour, baking powder, baking soda, and sea salt.
Sift the dry ingredients into the bowl, then add to the sticky dough.
Knead the flour mixture into the dough until a large ball forms.
In a small dish, combine 1/4 cup organic cane sugar, cinnamon, nutmeg, and ginger; stir with a fork until well-combined.
Lightly flour your countertop or cutting board and place the dough onto the surface; press to slightly flatten.
Sprinkle a couple of tablespoons of the cinnamon sugar mixture onto the dough along with about 1/3 of the raisins.
Fold the dough over onto itself, flatten to reveal plain dough underneath, and repeat step 9 twice more, incorporating the remaining cinnamon sugar and raisins.
Pinch off a golf ball-sized piece of dough and form into a ball with floured hands.
Place dough balls onto a lightly greased or silpat-lined baking sheet; cover and let rise for at least 30 minutes or up to one hour.
Preheat the oven to 400°F (204°C).
In a small mixing bowl, combine egg white and milk; brush the mixture onto the tops of each roll.
Bake for 15-20 minutes, or until golden brown; cool on a wire cooling rack.
In another small mixing bowl, combine egg white and confectioners’ sugar.
Add the milk, a little at a time, until the icing reaches desired consistency, keeping it thick.
Spoon icing into a piping bag fitted with a pointed tip.
Apply crosses to each roll, allowing the icing to harden completely, and serve.