News Americas, NEW YORK, NY, Fri. April 3, 2020: It’s almost Easter but for the first time in decades, this Holy Season will be a wash as churches are closed and services and mass this Palm Sunday will be virtual. As we strive to find ways to coping in this new COVID-19 reality, we share this week a recipe for Hot Cross Buns, a favorite on Holy Thursday in Guyana and many Caribbean countries. Here’s how to make the Guyana version according to Cynthia Nelson on her Taste’s Like Home blog.
1 tablespoon active dry yeast (or instant)
/2 cup granulated sugar
1-1/2 cup warm whole milk (110 – 115 degrees F)
4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
1/3 cup currants
For the glaze:
3 tablespoons granulated sugar
2 tablespoons water
1/2 cup icing sugar
1/4 cup whole milk
Add sugar to bowl along with milk and stir to dissolve sugar. Toss in yeast and give a little stir. Cover and leave to raise for 10 minutes in a warm place.
Add flour to bowl along with ground cinnamon, cloves, nutmeg and salt and stir to mix thoroughly; toss in raisins and mix.
Make a well in the center of the flour mixture and pour in the yeast-milk mixture and mix to form dough.
Once formed, knead the dough for 2 minutes, place in an oiled bowl, cover and put in a warm place to rise for 1 -1/2 hours or until the dough has more than doubled in size.
Punch down risen dough and knead for 2 minutes and then cut dough into equal pieces. Form each piece into a ball and place in oiled baking dish. Cover and let rise for 1 hour.
Preheat oven to 375 degrees F with the rack in the middle 20 minutes before the 1 hour of rising is complete.
Add 3 tablespoons sugar and 2 tablespoons water to small bowl and stir to dissolve sugar.
Brush risen dough with sugar-water and transfer dish to the oven. Bake for 12 minutes; brush with sugar-water and bake for another 12 minutes. Brush again with sugar-water and bake for 3 minutes.
Remove dish from oven, place on wire rack and brush a few times with sugar-water and leave to cool in the dish for 10 – 12 minutes.
Use your spatula to pry the buns from the pan and transfer to wire rack then place the wire rack on the baking sheet/tray and let buns continue to cool.
Meanwhile, add icing sugar and milk to a bowl and whisk to dissolve. Using a tablespoon, drizzle the glaze all over the buns – on the top and sides. Let buns continue to cool until you are ready to serve them.