Solar Cross Buns
These are more often referred to as hot cross buns.
But we like to make them for Spring Equinox
as the x looks symbolic of the solstices and the equinoxes.
But we like to make them for Spring Equinox
as the x looks symbolic of the solstices and the equinoxes.
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What you need: 1/2 cup raisins or currants 2 Tbsp orange Zest or 1/3 cup candied orange peel, chopped (optional) 1 cup whole milk ½ cup butter 1/2 cup sugar 2 ½ tsp active dry yeast (1 envelope) 1-2 tsp Soul Warming Cinnamon Blend 1 egg 4 cups flour, about 1/2 tsp salt Egg Wash: 1 egg well beaten with 1 tsp water Glaze: 2 cups powdered sugar orange juice |
Method:
In a small bowl, add raisins or currants and pour 1 cup boiled water into bowl. Let soak 10 min or until soft. Drain and set aside.
In a large baking bowl, add sugar, spice blend, and yeast. In a small pan, heat butter until melted, add milk. You want it to be finger warm so heat more if needed or let cool if needed. Pour butter/milk mixture into baking bowl. Whisk gently until the yeast begins to foam.
In a small bowl, whisk egg. Add egg to baking bowl, and whisp together. Add raisons or currants, zest or orange peel if using. Add salt and flour, one cup at a time, use a wooded spoon to blend dough. Only add enough flour to hold it together. Dough should be sticky. Set aside to rise to double its size. 1 to 1 ½ hours.
Preheat oven to 375˚F. Butter a 9 x 13 baking sheet.
Turn dough onto lightly floured surface, work the flour into dough until it is less sticky. Cut dough into 12 equal size pieces. Roll into balls and place on baking sheet. Mix 1 egg and water, brush rolls. Let rolls sit by heated oven to rise. Let them sit until they have puffed up, about 20 minutes.
Bake for about 20 minutes, or until golden brown. Place on cooling rack.
Once buns have cooled to room temperature. Make glaze by adding powdered sugar in a bowl. Then slowly add orange juice, while stirring, until the glaze is spreadable but not runny. If you overshoot the mark, add more sugar. Place glaze in pastry bag or ziglock bag with tip cut off. Pipe the glaze onto each bun in two perpendicular lines, creating a cross.
In a small bowl, add raisins or currants and pour 1 cup boiled water into bowl. Let soak 10 min or until soft. Drain and set aside.
In a large baking bowl, add sugar, spice blend, and yeast. In a small pan, heat butter until melted, add milk. You want it to be finger warm so heat more if needed or let cool if needed. Pour butter/milk mixture into baking bowl. Whisk gently until the yeast begins to foam.
In a small bowl, whisk egg. Add egg to baking bowl, and whisp together. Add raisons or currants, zest or orange peel if using. Add salt and flour, one cup at a time, use a wooded spoon to blend dough. Only add enough flour to hold it together. Dough should be sticky. Set aside to rise to double its size. 1 to 1 ½ hours.
Preheat oven to 375˚F. Butter a 9 x 13 baking sheet.
Turn dough onto lightly floured surface, work the flour into dough until it is less sticky. Cut dough into 12 equal size pieces. Roll into balls and place on baking sheet. Mix 1 egg and water, brush rolls. Let rolls sit by heated oven to rise. Let them sit until they have puffed up, about 20 minutes.
Bake for about 20 minutes, or until golden brown. Place on cooling rack.
Once buns have cooled to room temperature. Make glaze by adding powdered sugar in a bowl. Then slowly add orange juice, while stirring, until the glaze is spreadable but not runny. If you overshoot the mark, add more sugar. Place glaze in pastry bag or ziglock bag with tip cut off. Pipe the glaze onto each bun in two perpendicular lines, creating a cross.