The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Good Friday Hot Cross Buns:Pic

SylviaH's picture

Good Friday Hot Cross Buns:Pic

Well it's Good Friday and time for some Hot Cross Buns and good memories!  Mom made Hot Cross Buns all year round.  They were a favorite to take on their weekly fishing trips.  Back in the 70's I gave her a recipe for them I found in my Sunset Magazine's Bread recipe book...I still have it!  Today I tweeked the recipe and added some K.A. Organic White Wheat, Brown Sugar, some very fresh veitnamese cinnamon, grated nutmeg and cloves along with my home grown citrus lemon and orange candied peels,organic currants and a little orange juice.  The cross is made with a lemon glaze.  They were basted with egg yolk just before baking...Mom would have been pleased!  They are very tasty...Oh yes, and saved one for the tradition/superstition that hanging a hot cross bun on Good Friday assures it will never mold and protects the home from fires and your breads will always rise!....We need all the protection from fires we can get here in So. Calif.  and of coarse who doesn't want their bread to rise! Ha, Ha...I have the perfect place for my bun.

I had 30 buns...29 to eat!

Very Tasty...but not as good as Mom's!  She made hers a lot bigger!

This was my husbands 'Mike' mothers little house she brought back many years ago from Mexico!  Being Irish and being somewhat superstitious...why not...I'll let you know if it molds!  ; )

 note:  His little pan of buns!


xaipete's picture

Those buns look just terrific, Sylvia, and I love the bun sitting on the house!

althetrainer's picture

They look so good that make me hungry!

Jw's picture

Sylvia, it looks very good, I am sure it tastes good as well. I like the sentence "but not as good as Mom's!". Isn't that always very difficult to achieve?

Have a good Easter.


SylviaH's picture

Hi Jw and thank you,  Yep!  It'll never be as good as Mom's!  Enjoy your Easter too!


SylviaH's picture

Hi Pamela and althetrainer, thank you and have a nice Easter Sunday.


pattycakes's picture

but I think your little house is Peruvian.Great looking buns!


SylviaH's picture

Thank you, Patricia, Yes, I would say they are little Peruvian people...she lived in Mexico for many years and brought it back home to US!


foolishpoolish's picture

Those hot cross buns look wonderful!

Does the egg glaze make for a crunchy/crispy top or does it soften after cooling?

Have a great easter,



SylviaH's picture

Thank you, I didn't bother to much with the shaping but they are nice and soft.  I don't think the yolk glaze affects the crust very much other than to make it wasn't crunchy/crispy...I like using just the yolk or the whole egg and a tiny bit of water or milk mixed in...I don't like just using the white because it can look a little pale/whittish if it's not applied just right...yolk glaze is my favorite for shining up the crust while baking. Happy Easter to you and yours!


vincent's picture

hi sylvia

delisyoso again nice cross buns for your good friday



SylviaH's picture

Hello Vincent,  Thank you for the nice compliment!


eimear rose henry's picture
eimear rose henry

Great looking hot crossies! I like the idea of doing the cross with icing. I made mine with sultanas and raisins, but I'd prefer the currants in yours, I like the way they stay nice and small and flavourful, sultanas are rather large and juicy in comparison. The crumb looks great, nice and light, airy and moist. Could you please share the recipe? Thanks:)

SylviaH's picture

Hot Cross Buns: The Original Recipe Came from an old book:Sunset Cook Book of Breads.

I made some changes in ingredients and mixing methods.

2 1/4 teaspoons IADY

1/4 cup orange juice

1 cup milk

2 Tablespoons Butter

1/3 cup Brown Sugar

3/4 teaspoon each of salt and ground cinnamon

1/4 teaspoon each ground cloves and nutmeg

2 eggs

3/4 cup currants

1/4 cup Finely diced candied orange and lemon peel

4 1/3 to 4 2/3 cups all-purpose King Arthur Flour - I replaced 1 cup with KA Organic White Wheat..adding more flour while mixing to get a nice satiny smooth dough.

A biga adds to more flavor or you can mix for a straight dough using your favorite mixing technique.  I do the first mixing with my Kitchen Aide and then stretch and fold.  Finale ferment shape into 30 balls.  Place on parchment lined pan. Cover until nearly doubled.  Glaze with  1 Large egg yolk mixed with 2 Tbsp. Milk.

Bake 375 about 10min. or until nicely browned. 

Glaze:  1 cup sifted powdered sugar and 1 Tablespoon fresh lemon juice beating until smooth consistancy...use a spoon to drip on cross shapes.