Login to your account

Don't have an account yet? Register now!

The Bermudian

Hot cross buns aren’t unique to Bermuda, as they’re a Good Friday and Easter-time treat all over the world. With that said, I don’t think anyone could argue that a warm hot cross bun with a delicious codfish cake between the two halves on a Good Friday afternoon in Bermuda – well, it just doesn’t get better than that!

 

Here’s a recipe for making the very best hot cross buns. If this recipe doesn’t make your mouth water, we don’t know what will!

 

For the Buns

2 ½ lbs flour or 10 cups

3 oz brown sugar (6tbs)

¾ oz dry yeast (3 packets)

3 cups warm water

5 cups unsalted butter

2 large eggs

2 tbs cinnamon

½ tbs allspice

½ tsp salt

1 lb raisins

For the Cross

1 cup water

1 cup flour

½ tsp salt

 

For the Glaze

2 ½ cups sugar

1 ¼ cups water

¾ cup white corn syrup

Mix together the yeast, water and sugar and set aside a few minutes until the yeast starts to foam.

Mix together the flour, spices and salt.

With a mixer, or by hand, mix in the flour, butter and eggs into the yeast-water mixture.

Now add the raisins. The dough will be somewhat sticky but should pull away from the sides of the bowl and form a ball. If not, add a little more flour. Cover with a towel and let it rest in a warm place until it doubles in bulk. (Be sure it is in a  bowl large enough to accommodate its new size).

Punch down the dough and cut into small 2 ¼ ounce pieces. Roll into a ball and place on a baking sheet several inches apart. When all are lined up cover again with a towel and put in a warm place away from draughts and allow to rise 15-20 minutes. You will need more than one baking sheet.

Preheat the oven to 400˚.

 

While you are waiting make the “crosses”.

Mix together the flour, water and salt so that it is thick enough to pipe through a pastry bag fitted with a small round tip about an eighth of an inch in diameter. Pipe a cross on each risen bun.

Bake at 400˚ for about 15 – 20 minutes or until golden.

While they are baking, you may make the glaze  by boiling together the sugar, water and corn syrup over  a moderate heat until the sugar is completely dissolved. When it looks clear, brush down the sides with a pastry brush dipped in cold water. Raise the heat and bring to a boil for about 5 minutes. Allow it to cool. It will be sticky but still “brushable”.

When the buns emerge from the oven cool on rack and brush with the glaze.

Bermudian Shorts

Awards

2017 Product & Servic...

At The Bermudian magazine we are always thrilled to celebrate successf...

Feature

Bermuda During the Se...

In September 1939, Dr. William (Bill) Cooke was just 11½ years ...

Food & Drink

Paraquet Restaurant

Welcome to Paraquet, where good service is key and generous, homemade ...

Columns

All Things Bright and...

So, what did you do in your summer holidays?    I rescued ...

Heritage

Reflections on: Retur...

  According to artist Graham Foster, the huge wheel dominating...

People

Melissa Pridham, Jord...

As Bermuda’s post-recession economy continues to slowly improve,...