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Hot Cross Buns are a Catholic tradition. A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top. Nowadays, these fragrant, fruit-studded buns are served often all through Lent, but especially on Good Friday. The bun marks the end of Lent and different parts of the hot cross bun have a certain meaning. The cross represents the crucifixion of Jesus. The spices inside signify the spices used in the embalming process.
While I’m not Catholic, I have family and friends that are and I think that Hot Cross Buns are a fun and meaningful Easter tradition. This is a quick version made with Homemade Biscuit Mix that is well worth a try.
The original recipe is from “The Cooks Blessing”, By Demetria Taylor, Random House, New York, 1965.
Quick Hot Cross Buns
- 4 cups biscuit mix (like Bisquick®)
- 1 cup dried fruit (raisins, currents, candied citron, candied fruit)
- 2 tsp cinnamon
- ⅓ cup sugar
- 1 cup milk (approximately)
- 3 Tbs heavy cream
- 2 Tbs sugar
- ¾ powdered sugar
- 1 Tbs milk
- Preheat oven to 450°. Grease a baking sheet or use parchment paper.
- Combine biscuit mix, dried fruit, cinnamon, and sugar. Add just enough milk to make a soft dough, mixing with fork. Knead by hand several minutes, until dough is elastic.
- Form into balls and place on prepared baking sheet. Bake for 13-15 minutes until they start to turn golden brown.
- Whip the heavy cream and sugar together with a fork or whisk. Brush on top of buns and put under broiler just until glaze sets. Usually around a minute. Cool buns.
- Whisk powdered sugar and milk together until smooth. Transfer to a pastry bag or resealable plastic bag. Cut a small opening in 1 corner, then pipe crosses over each bun. Let sit until icing is set