6 April 2009
Traditional South African Hot Cross Buns
Posted by sharon under: Breads & Muffins; Easter .
There are two distinct differences between South African hot cross buns and those of their American counterparts. Firstly, in South Africa, the “cross” in the bun is made from dough and baked into the bun; and secondly, honey and not confectioner’s sugar is used as the final glaze. In South Africa, the American version of using confectioner’s sugar would be viewed more as a cinnamon bun, not a hot cross bun.
These buns are best served the same day you make them. If you do need to freeze them, it’s best to enjoy them toasted once they have thawed.
Makes 12
Ingredients
Dough for Buns
1 cup mixed dried fruit
2 teaspoons highly active dry yeast
1 tablespoon warm water
1/2 cup granulated plus 1 teaspoon sugar
4 1/2 cups unbleached all-purpose flour
1 teaspoons kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground allspice
6 tablesoons unsalted butter, room temperature
1 egg, beaten
1 1/4 cups soy or low-fat milk, warm
Dough for cross
1/3 cup plus 2 tablespoons cake flour
1/4 cup water
Egg Wash
1 egg
1 tablespoon cold water
Glaze
1/4 cup honey, warm
To make the buns:
Lightly grease a 9-inch-square or round pan. Pour 2 cups of boiling water over the dried fruit and let sit for 10 minutes or until fruit is plump. Drain and let cool.
Dissolve the yeast with the 1 tablespoon of warm water and 1 teaspoon of the sugar. Cover the yeast with plastic wrap and let it sit in a warm place or at room temperature until the mixture has expanded and started to bubble.
Mix together the remaining 1/2 cup of sugar, all-purpose flour, salt, cinnamon and allspice. Cut the butter into the flour until dough resembles coarse breadcrumbs. Stir in the dissolved yeast, egg and warm milk. Mix and knead the ingredients by hand or mixer until dough is smooth and elastic (see photo below). If you’re kneading in a stand mixer, it should take 8-10 minutes on medium speed.
Lastly, mix in the fruit. Lightly grease a large bowl with vegetable oil and let the dough rise in a warm place or at room temperature for 1 hour, covered with lightly greased plastic wrap. If you’ve kneaded the dough by hand, it may need more time. The dough should become quite puffy and may double in size.
Using your greased hands (this will make it much easier to handle the dough), gently deflate the dough and divide into 12 pieces, each the size of a 1/3 measuring cup, or billiard-size ball. The dough will be quite soft and sticky, so don’t try to scoop the dough with the cup; you’ll have to use your hands to shape them into balls as best you can. Arrange them in the prepared pan. Cover the pan with lightly greased plastic wrap and allow the buns to rise a second time in a warm place or at room temperature for about 1 hour, or until they’re puffy and touching each other.
To make the cross:
While the buns are rising, whisk together the cake flour and water to form a smooth paste. Fill a pastry bag and attach a small, round piping tip (or create a makeshift pastry bag). Preheat the oven to 375 degrees F (425 C).
To make the egg wash:
Beat together the egg and cold water. Pipe a cross onto each bun (snip the piping dough with lightly greased kitchen shears after each stroke).
Brush the buns with the egg wash and bake for 20 minutes or until they’re golden brown. Remove from the oven and let cool for 5 minutes in the pan. Gently remove the buns (they will be hot and delicate, so be careful) and transfer to a wire rack. Brush with generous amounts of the warm honey and allow to cool completely. Serve warm or at room temperature with or without butter.
Leave a Reply
You must be logged in to post a comment.
