Hot Cross Buns with CaribbeanPot

Easter wasn’t a time of egg hunts or chocolate bunnies when we were kids. It was all about going to church, listening to our dad read the bible on Good Friday, watching King Of Kings on TV and how could one forget the special fish lunch. It was a time when our mom would do her usual magic in the kitchen with ground provisions (yam, sweet potato, dasheen.. even some green banana would make an appearance), served up with tasty stewed fish. Dad would drizzle olive oil over his heaping plate- full and being our hero.. myself and my brother would follow. Our sisters have never been into the ground provision thing, so they were never as happy as us. However the hot cross buns did put a smile on everyone’s face.

BTW… we hated the fact that according to some superstition, we were not allowed to go swimming on Good Friday. Ever noticed that when you’re not allowed to do something how much you ‘really’ want to do it? Yea, my brother and I did sneak off the odd time and get our swim on with friends.

Let’s make some hot cross buns.

You’ll Need…

3 1/2 cups all purpose flour
1 large egg
1/3 cup mixed fruit
1/3 cup currants
1 pack instant yeast (about 8g)
1/2 teaspoon salt
1 teaspoon sugar (granulated)
1/4 cup golden brown sugar
teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground clove (optional)
5 tablespoon butter (melted)
1 cup milk (warm)

For the egg wash:
– 1 egg
– 1 tablespoon milk

For the frosting:
– 1/2 cup powder sugar (icing sugar)
tablespoon milk

Notes: Traditionally I believe currants are used but I used raisins instead (what I had) and the ground clove is indeed a good addition, but I did this recipe without and it was just as fantastic.

Get the full instructions to make this traditional Easter staple, here.