Recently, I was asked to be a guest on the Martha Stewart Radio for an episode on Easter baking. Of course, my first reaction was, what does that include? Growing up in America, 
Easter usually meant chocolate bunnies and cupcakes with pastel colored coconut toppings. After a little research, I learned about traditional Easter breads and pastries that were baked around the world: Tsoureki (Greek), Babka (Polish), Colomba D’Oro (Italian), Kulich (Russian) and Gateau de Paques (Swiss). The list was impressive.
I decided to focus on one of the most well known Easter pastry – the Hot Cross Bun. English in its heritage, it is commonly found in bakeries in the U.S. to celebrate Good Friday and the Easter weekend. Spiked with candied orange and raisins, the spiced egg-rich dough is perfect fresh or toasted all weekend long. As with many yeast doughs, the simple steps are spread out overnight. This allows for slow fermentation and flavor development. 
For my interpretation, I decided to make a slighlty healthier version using whole wheat. It actually makes the flavor darker and nuttier. Rather than frosting, I prefer using a simple custard to make the distinctive cross. The creaminess lends itself perfectly with the soft bun. The pastry cream bakes along with the dough. It also reheats better than a frosted one!
WHOLE WHEAT HOT CROSS BUNS
Yields: 24 rolls
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3 cups |
Bread flour |
-Warm milk slightly to about 110F. Add yeast and honey. Stir. Let sit for 10 mins.
-In another bowl, soak raisins or currants in warm water for 10 mins. Drain fruit well. Chop candied orange peel to a small dice. Add to raisins/currants. Reserve on the side.-In a 5 or 6 qt. mixer bowl, add flours, spices, salt, sugar, and eggs to the milk/yeast mix. Use a dough hook and knead at medium speed for 10 mins., or until dough is elastic and smooth.
-Add butter to dough and mix until combined.
-Add fruit and continue mixing until thoroughly incorporated.
-Transfer dough to a large, greased mixing bowl. Wrap well in plastic wrap and allow to sit for 1 ½ hrs at room temperature.
-Remove plastic and punch down the dough, removing any air bubbles.
-Rewrap the same bowl in plastic and refrigerate overnight or at least 12 hours.
Next Day:
-Preheat oven to 400F.
-Remove dough, punch down again, and divide into 24 equal portions.
-Roll each portion into a bun and pat down slightly.
-Place dough onto a half sheet tray, lined with parchment paper, with a gap of about 1 ½” inches in each direction.
-Invert another half sheet tray on top and place in a warm spot and allow the dough to proof to double its size, about 1 hour.
-Remove the top sheet tray and using a sharp knife; carefully make cross marks on top of each bun.
-Cover the slashes with the pastry cream (recipe below), using a piping bag, allowing for the signature cross appearance. [optional]
-Bake the buns for 16 -20 mins or until golden. -Allow to cool for 10 mins. before serving.
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1 ½ cups |
Whole wheat flour |
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¼ tsp. |
Ground cloves |
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½ tsp. |
Ground cinnamon |
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½ tsp. |
Ground nutmeg |
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1 package |
Dried yeast |
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1 tsp. |
Salt |
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½ cup |
Sugar |
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1 tbsp. |
Honey |
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2 |
Eggs |
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1 cup |
Milk, warmed slightly |
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1 cup |
Golden raisins or currants |
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½ cup |
Candied orange peel |
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4 oz. |
Butter, room temperature |
Pastry Cream Topping [optional]:
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1 ¼ cup |
Milk |
-Bring the milk to a boil with half of the sugar.
-Meanwhile, whisk the remaining sugar, egg yolks, and cornstarch.
-Add the hot milk to the egg mixture, whisking it in slowly, allowing the eggs to gradually become hotter.
-Return the entire mixture to the pot used for the hot milk and whisk over medium heat until mixture boils. Cook for a least one minute.
-Transfer immediately to a bowl and place plastic wrap directly on the surface, to prevent a skin from forming. -Let cool at room temperature and place in piping bag.
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¼ cup |
Sugar |
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3 |
Egg yolks |
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3 tbsp. |
Cornstarch |
