Glaze Up a Hot Cross Bun Today
Photo courtesy of Bien Cuit.

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Food

Glaze Up a Hot Cross Bun Today

You might want to celebrate the end of Lent with a nice fat ribeye, but why not start with some pillowy, chewy hot cross buns?

For the observant Christians of the world, today is a Good Friday indeed. Sure, it may commemorate the crucifixion of Christ, but why be morbid? It also means that Lent is over, which means a return to eating whatever the hell you want.

And while you might want to celebrate the end of 40 meatless days with a nice fat ribeye, why not start with some pillowy, chewy hot cross buns?

For this recipe from Bien Cuit's executive chef Justin Binnie, you will require a kitchen scale—but if you're serious about baking, you should have one anyway.

RECIPE: Hot Cross Buns

The enriched dough of milk, flour, butter, eggs, yeast, and sugar comes together easily in a stand mixer. The hardest part is waiting for the dough to rise.

Hot cross buns traditionally contain currants, but Binnie notes that you can let your imagination run wild with these ones. Throw in some warm spices, whatever nuts you have on hand, and other chopped dried fruit. The only critical thing is piping a sweet cross of confectioner's glaze over the top.

Otherwise, go wild. Have fun with your buns.