(Pane Dolce Pasquale)

I remember singing this little jingle years ago as we waited for the buns to bake.

HOT CROSS BUNS, HOT CROSS BUNS

1 A PENNY 2 A PENNY

HOT CROSS BUNS

IF YOUR DAUGHTERS DON’T LIKE THEM

GIVE TEM TO YOU SONS

HOT CROSS BUNS!

In a small bowl, sprinkle the yeast over the water and mix with a spoon until the yeast dissolves.  Let the mixture ferment for about 5 minutes.  Small clusters of chalky-looking bubbles should appear on the surface.  Stir in the milk and vanilla, if adding.  With a fork, beat in the eggs, one at a time.  Set the mixture aside.

In a food processor, mix together 4 ½ cups of the flour, the sugar and salt.  Break up the butter over the dry ingredients and work it in until a crumbly mixture is obtained.  Add the yeast mixture and mix until a ball of dough is formed.  Add additional flour if necessary to obtain a dough that is soft but not too sticky.

Turn the dough out onto a floured board and knead for about 3 or 4 minutes until a smooth ball of dough forms.  Let the dough rest on the work surface for 10 minutes, covered with a towel or inverted bowl.

Knead the dough again for 5 minutes until smooth and no longer sticky.  Lightly spray a large bowl with cooking oil or lightly coat with butter.  Gather up the dough and place it in the bowl, turning to coat.  Cover the bowl tightly with plastic wrap and let the dough rise until doubled I size; 2 – 21/2 hours.

When the dough has risen to appropriately double the size, use two fingers to make two indentations into the center of the dough.  If the indentation does not close up, the dough has sufficiently risen and is ready to use.

Break off pieces the size of small oranges and form into balls.  Place them on lightly greased baking sheets about 2-inches apart.  Cover and let rise about 30 minutes.

Bake in a preheated oven set at 375º for about 20-25 minutes or until nicely browned.

Cool on a wire rack.

Make a powdered sugar icing, using 1 cup powdered sugar and 3-4 tablespoons Half and Half.  Mix until smooth.  Then make a decorative cross on the top of the buns with the icing.

Best eaten warm out of the oven either plain or split in half and spread with butter.

Note:  Hot Cross Buns were found everywhere during Lent and right up to Easter when I was growing up and even newly married.  Now I think it is a forgotten pastry as I haven’t been able to find them at Eastertime for a few years.

BUON MANGIATA!