No Buns for You

No Buns for You

Historically speaking – since this isn’t even Good Friday, I really shouldn’t be making them at all.

that is...

if I were English

and lived in Elizabethan England, where they considered the buns were too special and sacred to be consumed any other time of the year…

and, if I cared a great deal about goofy superstitions (I don’t, by the way).


And if you get right down to it – these really aren’t Hot Cross Buns, because the recipe isn’t traditional – the fruits are all wrong – and the bun isn’t dry like a powder keg.

No, these are soft, lush, pillow-y, enriched brioche-style buns… with an “X” on top – and they’re delicious any time of the year.


But – if you still feel hinkey about flapping in the face of superstitious traditions – then share one with a compadre, so that your friendship will grow stronger and you’ll both enjoy excellent luck throughout the year. .

Enriched Fruit Buns

  • 2 1/2 Cups Bread Flour
  • 3 Teaspoons Rapid Rise Yeast
  • 1 Teaspoon Salt
  • 8 Tablespoons Softened Butter
  • 2 Eggs (Room Temperature)
  • 3/4 Cup Warm Buttermilk
  • 1/3 Cup Sugar
  • 1 Tablespoon Lemon Zest
  • 1/3 Cup Candied Orange Peel (Minced)
  • 1/2 Cup Dried Currants
  • 1/2 Cup Sweetened Dried Cranberries (Chopped)
  • 1/3 Cup Raisins (Chopped)
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1 Teaspoon Vanilla Extract

*For the Glaze*

  • 1 Cup Powdered Sugar
  • 3 Tablespoons Lemon Juice
  • 1 Teaspoon Vanilla Extract

*Tools of the Trade*

  • Stand Mixer with Hook
  • Proofing Bowl
  • Plastic Wrap
  • Parchment Paper
  • Baking Sheet
  • Cooling Rack
  1. In the Mixing Bowl, add the flour, yeast, sugar, salt, butter, eggs, buttermilk and spices. (hold off on the fruit for now.)
  2. Set the speed to 2 on the mixer and the timer to 20 minutes
  3. Let the dough slowly knead.
  4. Add the zest and fruit.
  5. Raise the speed to 6 and knead for another 6 minutes. Caution, the dough will be very wet and sticky – don’t worry, things will tighten up later on.
  6. Cover the bowl with plastic wrap and a cloth and allow to double in size at room temperature. (this will take between 2 to 2.5 hours)
  7. Punch down the dough and turn out onto a working surface.
  8. Divide the dough into 12 to 16 equal bits, and tightly roll each into a ball
  9. Place on a paper lined baking sheet, cover lightly, and proof until doubled in size (45 min to 1 hour)
  10. Preheat the oven to 350
  11. With a sharp knife, cut an “X” into the top of each bun and brush with an egg wash
  12. Bake at 350 for 35 minutes
  13. Drizzle glaze over the top of each roll while still hot and cool completely on racks

Since this is a heavily enriched dough, the knead and rise time is going to be greatly lengthened. Don’t try to rush the timing or you’ll be rewarded with tough, dense rolls.



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One thought on “No Buns for You

  1. Never mind the interesting timing or the unusual mix of fruits, a brioche-like bun sounds infinitely more appealing that the dry buns that often pass for edible Easter time fare. Nice job, Toby! You really should join my Bread Bakers group. We’d enjoy your input, your sense of humor and the sharing of some of your beautiful bread.

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