Fruit-Filled Hot Cross Buns
I originally got this idea because of someone asking for a recipe for hot cross buns for Ostara (Celtic spring equinox) in a Yahoo Group. I posted one out of a cookbook, and someone else posted one with a fruit filling and lemon-rind dough and topping. I combined them both, used my own family bread recipe, and came up with a "best of both".
Guna - Satva and Tamas - combine to make Rajas
- Recipe for Polish Potato Bread
- 1 cup fruit. These can be berries, cherries, apples, peaches, grapes, bananas, or some combination of those. They may be fresh or frozen.
- 1/2 cup brown sugar
- cinnamon, cloves, alspice, and/or cardomom to taste
- 1/2 cup water
Coating and Decoration
- 1/4 cup water
- 4 tbs sugar
- Plain white icing
- Prepare the recipe for Polish Potato Bread. Stop before forming into loaves.
- During the final rising, make a fruit compote. Boil the fruit, sugar, and water until a small amount of water remains, and the fruit is well cooked. Remove from heat and cool.
- Form the dough into ~4" rounds that are 1/2" thick. Place these in well-oiled pan.
- Spoon 3-4 tbs of the fruit mixture onto each round.
- Cover the rounds with other rounds made the same way. Seal the edges by putting plain water on this top round.
- Cut a cross into the top of each bun with a table knife, ~1/4 inch deep. This should NOT expose any fruit filling.
- Any remaining bread dough can be formed into a loaf, or formed into rolls.
- Replace these in dark, warm place until treble in size.
- Preheat oven to 400 degrees F.
- Bake 20 minutes until golden brown.
- Remove from oven, and while hot, brush the tops with sugar water coating. Cool completely.
- Fill the cross on the top with a plain, white icing.
Yield: 20 hot-cross buns
Back to Recipe
Copyright 2004, 2005, 2006 by Elizabeth Harper
- Serve slightly warm.
- Store any uneaten in plastic bags at room temperature, or freeze.
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