Hot cross buns are a traditional baked good often associated with Easter and Good Friday. While the origins of hot cross buns are rooted in European traditions, they have become popular in various parts of the world, including the Caribbean. This is not only something Rhett and I grew up eating, but also something I grew up making with my family in the bakery that my father and his siblings own.

Back then, buns were only sold on Holy Thursday, but preparations in the bakery would begin days before, with everyone pitching in to juice and zest lemons, grate nutmeg and tonka bean, soak the fruits in essences and extracts, and make the baste to brush onto the buns as they came out of the oven. Nowadays, you can get buns well before Holy Thursday.

Yield - 15 Buns

Ingredients:

Evaporated Milk- 14 fl. oz (warm)
Instant Yeast- 4 tsp
Brown Sugar- 2/3 cup.
All Purpose Flour- 4 ½ cups (sifted)
Salt- 1/4 tsp
Cinnamon Powder- ½ tsp
Grated Tonka Bean- ¼ tsp
Grated Nutmeg- 1/8 tsp
Egg- 2 L (beaten)
Lemon Juice- 1 tbsp
Vanilla Essence- 1 tsp
Lemon Zest- 1 tsp
Ginger- 1 tsp (grated)
Yellow Food Colouring- 4 drops (measure in tsp)
Margarine- 4 oz
Shortening- 1 oz
Currants- 2 oz
Raisins- 3 oz
Mixed Fruit- 5 oz
Water- ½ cup.
Brown Sugar- ½ cup.
Mixed Essence- 1 tbsp
Vanilla Extract- 1 tbsp
Grated Tonka Bean- ¼ tsp
Grated Nutmeg- 1/8 tsp
Cinnamon Stick- 1
Bay leaf- 1
Ginger- 1 tbsp (grated)
Icing Sugar- 1 1/3 cup
Whole Milk/Water- ½ fl. Oz.

Method:

1. Start by adding your yeast and brown sugar to your warm milk.
2. Mix until all your sugar is dissolved, and yeast is fully incorporated.
3. Cover and allow to sit and bloom for 10 minutes.
4. While your yeast is blooming, sift your flour into a bowl.
5. Add salt, cinnamon powder, tonka bean & nutmeg.
6. Mix well until evenly incorporated.
7. Set aside.
8. In another bowl, mix your eggs, lemon juice, vanilla, lemon zest, ginger & food colouring.
9. Once 10 minutes has elapsed, add your egg mixture to your milk mixture.
10. Set aside.
11. Add your margarine and shortening to your flour mixture by breaking them up into small even pieces throughout the mixture.
12. Make a well in the middle of your bowl and begin to add your milk mixture.
13. Bring the dough together in the bowl as illustrated in the video before transferring to your lightly floured counter.
14. Continue to knead for about 8 to 10 minutes.
15. Place in a lightly greased bowl, cover and let rest for 60 minutes.
16. Punch dough & divide into 15 even pieces.
17. Shape into smooth balls as illustrated in the video and place on a greased baking sheet.
18. Cover with a warm cloth and let proof for 2 to 3 hours.
19. For glaze, add water, brown sugar, vanilla, mixed essence, tonka bean, nutmeg, cinnamon bay leaf and ginger to a pot over medium to high heat.
20. Stir until all the sugar has dissolved.
21. Bring mixture to a boil before reducing to a simmer and allowing to cook until it has reduced by half.
22. For your cross, whisk together icing sugar and whole milk to a thick paste.
23. Cover and place in refrigerator.
24. Preheat your oven to 350F.
25. When your buns have fully proofed, place on the middle rack of your oven for even cooking and bake for 20 minutes.
26. Remove from oven and immediately brush glaze onto buns.
27. Allow buns to cool for 15 to 20 minutes before applying the cross.
28. Enjoy!

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