By CHRISTINE GALEONE

It doesn’t matter if hot cross buns are made with currants, raisins or dried fruit, and it doesn’t matter if the cross is baked into them or piped on with icing, I’ve hardly ever met one that I didn’t like. So, last year, around this time, when I went to a couple of stores that had sold them in the past and couldn’t find any, I was disappointed.

Since yeast was something I avoided baking with, I had never made them. But it’s a new year.  And learning how to bake with yeast has led to new baking adventures. So, this seems to be a good time to bake a healthier version of those sometimes elusive Lenten and Easter season treats.   

The main reason that these hot cross buns are healthier than most of the ones you’ll find in grocery stores is because of what they don’t contain. They don’t contain artificial preservatives.  They don’t contain artificial ingredients or loads of sugar. And they don’t contain candied/dried fruit that has sugar and artificial coloring added to it.   

However, hot cross buns – which are believed to have been possibly created by Brother Thomas Rodcliffe, a 14th-century Catholic monk in England who gave them to the poor to have for breakfast on Good Friday – do contain nutritious ingredients. To begin with, raisins have been recognized as a healthy snack for generations. They’re rich in potassium, which can help lower blood pressure and lower the risk of having a stroke, they contain plenty of fiber, which aids digestion, and they can help protect teeth and gums from bacteria. They also contain antioxidants, polyphenols and flavonoids, which is why they’re additionally considered to be an anti-cancer fruit.

Likewise, cranberries are also a good source of fiber. And while some people – including those on blood thinners and those with kidney problems – should avoid cranberries, their antimicrobial properties, antioxidants, vitamin E content and essential amino acids makes them a healthy fruit for many.   

Hot Cross Buns

Ingredients:

2½ Cups of Flour 

¼ Cup of Sugar

1 Tsp. of Ground Cardamom

1 Tsp. of Cinnamon

½ Tsp. of Salt

2 Tsp. of Instant Yeast

1 Tbsp. of Orange Zest

½ Cup –plus 2 Tbsp. of Whole Milk

1 Egg

3 Tbsp. of Light Olive Oil

1 Tsp. of Almond Extract

½ Cup of Raisins

½ Cup of Dried Cranberries

Cross Ingredients:

½ Cup of Flour

½ Cup of Water

Glaze Ingredients:

2 Tbsp. of Apricot Jam

1 Tbsp. of Warm Water

Directions:

Combine the dry ingredients except the cranberries and raisins.

Scald the milk, and combine it with the egg, oil and almond extract.

Whisk together the dry ingredients and the wet ingredients.

Knead the dough on a floured surface.

Cover the dough, and let it rise for at least an hour, so that it’s doubled in size.

Fold the raisins and cranberries into the dough, and divide the dough into 12 pieces.

Roll the pieces into balls, and put them on a parchment-lined tray. Cover the tray, and let the rolls proof for about an hour until they’ve doubled in size. 

Mix together the flour and water to make a paste. Put the paste into a piping bag, and pipe crosses onto the buns.

Bake at 375 degrees for about 18-20 minutes.

Mix the warm water with the apricot jam, and brush the glaze onto the hot cross buns once they’re done. They’re best served warm! 

  

It’s true that this isn’t a quick recipe. And there are many baked goods that are easier to make.  But when they complement your spiritual journey or when you’re enjoying them for breakfast or afternoon tea, you might find that it was worth the challenge. Happy (healthier) baking!