Hot Cross Buns, Two [2] Spice Blends
From:	Connie, North Dakota, Usa
Comments:	What says Easter better than hot cross buns? Although they usually are associated with the Christian Festivities and are available from the beginning of Lent until Easter, hot cross buns actually predate Christianity. They go back to pagan times, when they were used in Egypt, Greece and later in Saxon England during ceremonies that involved sacrificial breads. The round shape was seen to represent the moon and the cross the four seasons of the year, which explains why the cross always divides the buns into four equal sections, rather than being like the asymmetrical Christian cross. Hot cross buns were baked to honor the Anglo-Saxon Goddess of Spring, Easter, and, in many parts of the world as Easter Buns. The early Christian church in Saxon England adopted the buns, linking them to the Resurrection story. Participate in an ancient Easter tradition by baking your own hot cross buns. Either use one of the spice blends [1], [2] or prepared pumpkin pie spice. For those intimidated by yeast and kneading, prepare Hot Cross Buns, using Frozen Dough Method.
Servings:	20 buns
Ingredients	Preparation
Two [2] Spice Blends Whole Spices Blend [1] 1 [6-inch / 15-cm] stick cinnamon, broken into pieces 1 tablespoon [15 mL] whole allspice 1/2 teaspoon [2.5 mL] cumin seeds 20 cloves 1 1/2 teaspoon [7.5 mL] ground ginger 4 teaspoons [20 mL] ground nutmeg Ground Spices Blend [2] 6 teaspoons [30 mL] cinnamon 3 teaspoons [15 mL] coriander 1 teaspoon [5 mL] allspice 2 1/2 teaspoons [12.5 mL] ginger 1 teaspoon [5 mL] nutmeg Dough 1/4 cup [60 mL] water 1 teaspoon [5 g] sugar 1 tablespoon [7 g] yeast [regular, not fast-acting] 1 cup [250 mL] milk 1/4 cup [60 mL] honey 1/4 cup [60 mL] canola oil 1 egg 2 egg whites 2 tablespoons [30 mL] powdered milk 1 1/2 cups [375 mL] whole-wheat flour 2 1/2 to 3 cups [350 to 420 g] unbleached all-purpose flour [divided] 1 teaspoon [5 mL] salt 3 to 4 teaspoons [15 to 20 mL] spices blend [1 or 2] 1/3 cup [80 mL] dark raisins 1/3 cup [80 mL] golden raisins 1/3 cup [80 mL] currants 1/4 cup [60 mL] candied orange and lemon peel [optional] 1 egg white Topping 1/2 cup [70 g] all-purpose flour 2 tablespoons [30 mg] sugar 6 to 8 tablespoons [90 to 120 mL] water Glaze Juice of 1 lemon 1 to 1 1/2 cups [250 to 375 mL] icing sugar	Two [2] Spice Blends Whole Spices Blend [1] Ground together all spices [cinnamon, whole allspice, cumin seeds, cloves, ground ginger and ground nutmeg], into a spice mill or a coffee grinder. Ground Spices Blend [2] Mix together cinnamon, coriander, allspice, ginger and nutmeg. Dough Heat water until approximately 105°F [35°C]; dissolve sugar. Sprinkle yeast over warm water; let stand for 10 minutes, until foamy. Into a small bowl, warm together milk and honey, until approximately 105°F [35°C]. Whisk in canola oil, egg and egg whites. Into a large bowl, mix together powdered milk, whole-wheat flour, 1 cup [140 g] of the unbleached all-purpose flour, salt, spices blend [1 or 2], dark and golden raisins, currants and, if desired, candied orange and lemon peel. Make a well in the center of dry ingredients; stir in yeast-sugar mixture and milk-egg mixture. Slowly mix in 1 to 1 1/2 cups [140 to 210 g] more all-purpose flour. When dough gets away from sides of bowl, turn dough onto a floured surface; knead for 10 minutes, adding more flour as needed to get an elastic dough. If raisins or peels pop out of dough as you knead, just poke them back in and continue kneading. Lightly grease a bowl. Shape dough into a ball; transfer into greased bowl, turning to coat the ball. Cover loosely with a tea towel; let rise until double in bulk, about 1 1/2 hours. Punch dough down; shape once more into a ball. Divide dough into 20 equal parts [cut into 4 equal sections, then each into 5 sections]. By repeatadly tucking sides underneath and pressing up with your thumb, shape all sections of dough into tight round balls; transfer onto a well greased baking sheet. Cover loosely with a tea towel; let rise until double in bulk, approximately 1 hour. Preheat oven to 375°F [190°C]. Mix together all topping ingredients. Pipe a cross of flour paste [topping] onto each bun [make continuous lines horizontally, then vertically, across each row of buns rather than starting and stopping at each bun]. Gently brush tops of buns with slightly beaten egg white. Bake buns into preheated oven for 15 to 20 minutes, until golden brown. Meanwhile, prepare glaze. Remove pans from oven; slide buns from pan onto a wire rack, lined with waxed paper. Brush glaze over still hot buns [some icing will dip onto waxed paper. If desired, wait 5 minutes, and then brush buns with a second coat of glaze. Topping Mix together flour, sugar and enough water to get a thick, smooth paste. Spoon paste into a piping bag. Glaze Whisk together lemon juice and icing sugar, to get a runny yet slightly thickened mixture, rather like skim milk in color and translucence. Glaze should not be too thick, as a white glaze would hide crosses.