Every year our parish priest would distribute buns after the Maundy Thursday mass. Washing of feet of 12 senior parishners representing Jesus' deciples would be enacted during the service of The Last Supper. Like last year, it will be missed this time too.
Hot Cross Buns
Hot cross buns are made or had during the Holy week before Easter Sunday.
Dough for buns
- 500 g All purpose flour
- 1 tsp Salt
- 2 tbs Honey or marmalade jam
- 1 1/2 tsp Active dry yeast
- 200 ml Warm milk
- 2 Eggs
- 50 g Soften butter
- 1 cup Raisins or Cranberries or mix of both
- 1/2 cup Rum or orange juice
- 1 tsp Nutmeg
- 1 tsp Cinnamom
- 2 or more tsp Orange zest
For the glaze
- 1 Egg yolk mixed with little water
- 2 tbs Flour mixed with water to make paste for the cross
- 1 tbs Warm honey or marmalade for glaze
- Soak raisins or cranberries or mix of both in alchohol or orange juice to plum them up.
- In a stand mixer, add all the ingredients and knead for about 5 minutes or till it leaves the sides of the bowl. Add the dried, now plumped up fruits to the dough. Do not add the liquid. Unless you do find the dough a bit dry.
- Remove from the bowl and knead it together to form a nice smooth ball, return to a greased bowl and cover with cling film or use a reusable shower cap/bonnet. Leave to rest for about an hour or 2 till double in size.
- Punch the risen dough, turn onto a well dusted work surface.
- Divide dough into 12 equal portions. Roll to a smooth ball and place on the baking tin lined with parchment paper. Saves you the trouble of washing the tin.
- Cover, with a greased cling film or a tea towel to proof the second time.
- Make a thick paste of flour and water and pour into a piping bag.
- Once the buns have doubled in size, brush with yolk mixed with little water.
- Snip off the tip of the piping bag to make crosses on the buns.
- Bake in the preheated oven of 180° for approximately 30 mins. Or till well browned.
- Remove from the oven and glaze with warm honey or marmalade jam.