Hot Cross Buns

My Bermuda Easter Tradition: Hot Cross Buns

Easter in Bermuda holds a special place in my heart. It’s a time for family, sunshine, and the unmistakable aroma of freshly baked Hot Cross Buns. This isn’t just any bun; it’s a taste of home, a recipe passed down (well, acquired from a fantastic Bermuda bakery!) that perfectly encapsulates the spirit of the holiday. The sweet, spiced dough, studded with plump raisins, the satisfying crackle of the crust, and that signature cross of sweet paste – each bite transports me back to childhood memories of Easter mornings. It's more than just a bun; it’s a symbol of tradition, family, and the joy of the season. And let's be honest, it tastes incredible with a fish cake, mayonnaise, and ketchup – a uniquely Bermudian twist I'm always excited to share!

The preparation itself is a labor of love, a gentle dance between patience and anticipation. I remember watching my grandmother (or rather, my inner child imagines watching) knead the dough, her hands moving with a practiced rhythm. The slow rise of the dough, the careful piping of the crosses, the golden brown perfection emerging from the oven – it's a process filled with quiet moments and a palpable sense of excitement building towards the delicious result. The sweet glaze, shimmering with a subtle warmth, adds the final touch of magic, transforming humble buns into something truly special.

Making these buns each year is more than just baking; it’s a way to connect with my heritage, to share a piece of Bermuda with my family and friends, and to savor the simple pleasures of a cherished tradition. The fragrance alone is enough to fill a home with warmth and joy, transforming the kitchen into a haven of Easter cheer. This year, as I bake my batch of Hot Cross Buns, I'll be sharing the experience not just with loved ones, but with anyone lucky enough to try a bite of this delicious piece of Bermuda.

Beyond the personal connection, these buns offer a wonderful opportunity to teach younger generations about the importance of food traditions, the satisfaction of creating something from scratch, and the simple pleasure of sharing delicious treats with those you love. It's a beautiful way to bond, to create lasting memories, and to pass on a legacy that will hopefully continue to bring joy for years to come. The recipe itself is straightforward, but the results are far from ordinary. And that, to me, is the essence of Easter baking.

The magic of these buns lies not only in their taste, but also in the journey of making them. It's a journey filled with warm memories, delicious aromas, and the heartwarming spirit of sharing. So this Easter, I invite you to join me in the kitchen, to embrace the tradition, and to enjoy the simple pleasure of perfectly baked Hot Cross Buns. Happy Easter!

Step-by-step

• Mix together the yeast, water and sugar and set aside for a few minutes until the yeast starts to foam.
• Mix together the flour, spices and salt.
• With a mixer or by hand, mix the flour, eggs and butter into the yeast-water mixture.
• Now add the raisins.
• The dough will be somewhat sticky, but should pull away from the sides of the bowl and form a ball.
• If not, add a little more flour.
• Cover with a towel and let it rest in a warm place until it doubles in bulk.
• Be sure it's in a large enough bowl to accommodate the new size.
• Punch dough down and cut into small 2 1/2-ounce pieces (just eyeball it).
• Roll into a ball and place on a baking sheet several inches apart.
• When all are lined up, cover again with a towel and put in a warm place away from drafts. Allow to rise for 15-20 minutes.
• You'll need more than one baking sheet.
• Preheat oven to 400 degrees.
• While waiting, make the 'crosses' by mixing together the flour, water and salt so it's thick enough to pipe through a pastry bag fitted with a small round tip, about an inch in diameter.
• Pipe a cross on each risen bun.
• Bake for 15-20 minutes or until golden.
• While the buns are baking, make the glaze. Boil together the sugar, water and corn syrup over moderate heat until the sugar is completely dissolved.
• When it looks clear, brush down the sides with a pastry brush dipped in cold water.
• Allow to cool.
• It'll be sticky, but still brushable.
• When the buns are removed from the oven, cool on a wire rack and brush with glaze.
• (Please note that the yield is an estimate because it depends on what size you prefer to make your buns.)