Hot cross buns. Photographed with Nikon D300 and 60mm micro lens.
Earlier today, I came across the following tweet from my friend Susannah:
Dude. Hot cross buns. Remember hot cross buns? I used to live for Good Friday when I was a kid, because my mom would always make us hot cross buns. And as I slipped further and further in nostalgic reverie, I became a bit sad: my poor daughter would grow up not knowing the love of a good hot cross bun. Because I? Do not do anything with yeast or kneading, or let alone rising.
However, I would not be deterred! I started searching for a quickbread version of hot cross buns, and found one. Okay, I find a few, but this was the only one for which I had everything already in my pantry. Somewhat skeptical, I made it (doing my usual tweaking thing with the recipe, of course). And then, Marcus, Alex and I tentatively tried them.
Sweet merciful Gumby, they are absolutely delicious. They didn't look like the buns I remembered from my childhood, but they sure tasted like them. (In fact, they're so good, I may even make them during the rest of the year, without the cross in the middle. And then I shall call them "Hot Buns." And the name alone will make them famous.)
Anyway, I thought I'd post the recipe here in case in the waning hours of Good Friday, you are now seized with the unshakable yen for a hot cross bun.
Besides, people, think of the children.
A DELICIOUS YET QUICK RECIPE FOR THE UBIQUITOUS GOOD FRIDAY HOT CROSS BUN
1 cup unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold butter
1-1/2 tablespoon honey
3/4 teaspoon cinnamon
1/4 cup raisins
1/3 cup milk
1. Preheat oven to 400 degrees Fahrenheit (205 degrees Celcius). Grease a cookie sheet.
2. In a mixing bowl, mix the flower, baking powder and salt together thoroughly.
3. Cut in the butter with a fork until the mixture looks crumbly.
4. Add the honey, cinnamon and raisins and mix well with a fork. Then add the milk and mix thoroughly by hand, forming a large ball.
5. Divide the ball into 6 smaller balls, and place on the greased cookie sheet. Cut a deep cross into the top of each ball with a knife. Bake them for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. They'll look more like hot cross scones rather than hot cross buns, but whatever. Still delicious.
6. While buns are cooling, make a frosting by mixing the following ingredients together:
1/2 cup confectioner's sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
7. Pour the frosting into each of the crosses on the buns. Enjoy. And happy Easter!