These buns are traditionally served on Good Friday, so this is a little late. But don't let the calendar run your life, make them any time of the year.



This recipe is from Gourmet magazine around 1986. The mashed potato makes for a soft dough. You can make it from instant potatoes. You can substitute dried cranberries or cherries or raisins, or a combination for the citron. It looks like a lot of ingredients and steps, but savor the moment, the fun is as much in the journey as the destination.

Hot Cross Buns

5 teaspoons dry yeast
1/2 cup warm water
6 to 7 cups flour
1 cup warm mashed potatoes
1/2 cup milk, scalded and cooled to lukewarm
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon salt
1/3 cup dark brown sugar
1/3 cup sugar
2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
1 1/2 teaspoons allspice
1/4 teaspoon mace
1/4 teaspoon ground cloves
1 cup raisins
3 tablespoons rum, heated
1/2 cup minced candied citron (or other dried fruit)
Glaze:
1/3 cup milk
1/3 cup sugar
Icing:
2 tablespoons unsalted butter, softened
1 tablespoon milk
2 tablespoons fresh lemon juice
3 cups sifted powdered sugar

Proof the yeast in 1/2 cup water for 15 minutes. In a food processor, blend 1 1/2 cups of the flour with the yeast mixture, mashed potatoes, milk, butter, eggs, salt, brown sugar, granulated sugar, and spices, pulsing 5 times. Transfer to a bowl, let it stand covered, for 30 minutes, until bubbling, and while it is standing, soak the raisins in the heated rum for 30 minutes.

Stir the raisins, citron, and 4 1/2 cups flour into the yeast mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining flour as needed to make a soft dough. Put the dough in a buttered bowl, turn to coat and let rise, covered, in a warm place for 1 hour, until double in bulk.

Punch down the dough, form into 20 balls, and put them 1 inch apart on a buttered baking sheet. Let them rise, covered, in a warm place 20 to 30 minutes, or until they are touching. Bake them in a preheated 375 degree oven for 15 to 18 minutes, or until they are golden.

Glaze: Combine milk and sugar in a small saucepan. Bring to a boil, stirring, and boil until reduced to 1/4 cup. Brush the buns with the glaze while they are still warm; brush again 2 minutes later, and let cool completely. Icing: Beat together butter, milk, and lemon juice. Stir in powdered sugar in batches, beating each time until smooth. Pipe onto the buns to form a cross.