To me, hot cross buns are as synonymous with Good Friday as scrambling around town to buy Easter egg dye and synthetic blue grass. There’s so much legend and lore behind hot cross buns, which date back to the old country. Turn off heat and allow the mixture to cool about 30 minutes until still warm but not hot. My mom used to make them, and now I do too. Some bakers believed that hanging a hot cross bun in the kitchen ensured that all bread made in the coming year would rise successfully. I used a small Ziploc for this. And friends who gift one another with hot cross buns each spring are said to remain friends for life. I forgot to mention this. Transfer icing to a small self-sealing plastic bag and snip off one corner. Now, throw an egg white into a mixing bowl. Stir until combined to form dough ball. Repeat a third time until all raisins are used. Fold dough over on itself; flatten again to incorporate additions. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Mix egg white with enough powdered sugar to make a very thick icing. Brush some glaze onto each bun. Sprinkle yeast over mixture. Something tells me it isn’t.). I’m so scientific with my terminology, aren’t I? With the mixer on low, gradually add in enough powdered sugar to achieve a very thick, smooth, white icing. Remove buns from pan and allow to cool on a cooling rack. Just be sure to keep adding powdered sugar until the mixture is thick, and bump up the speed on the mixer toward the end so the icing will be nice and smooth and glossy. Brush some glaze onto each bun. To me, Hot Cross Buns are as synonymous with Good Friday as scrambling around town to buy Easter Egg dye and synthetic blue grass. In my world, scald means to heat it almost to the point of boiling, but turn off the heat before it boils. Preheat oven to 400˚F. https://www.foodnetwork.ca/recipe/anna-olsons-hot-cross-buns/12750 Add remaining ½ cup flour, baking powder, baking soda, and salt to mixture. Mix egg white with a splash of milk. Repeat with the remainder of dough. I love this brush and I don’t care who knows it. Sprinkle the yeast over the top of the warm milk mixture. An Easter favourite! Sometimes when you slice into the top of the rolls, you never know what craziness will happen. For the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. allrecipes.co.uk/recipe/39404/easy-easter-hot-cross-buns.aspx With floured hands, quickly roll it into a ball, then turn edges under slightly. Repeat the sugar-raisin process, and fold over dough again. Sprinkle yeast over milk mixture. Some bakers believed that holding on to one Hot Cross Bun and hanging it in the kitchen meant that all yeast products in the coming year would rise successfully. And friends who gift one another with Hot Cross Buns every year are said to remain friends for life. English folklore said that Hot Cross Buns baked on Good Friday would never spoil throughout the following year.