Guyanese Hot Cross Buns

Guyanese Hot Cross Buns Recipe - Authentic Buns Made with Margarine, Lemon, Eggs, and Milk

Region / culture: Guyana | Preparation time: 1 hour 30 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Guyanese Hot Cross Buns are a traditional Easter treat in Guyana, a country located on the northern coast of South America. These sweet and spicy buns are typically enjoyed during the Easter season, but they can be enjoyed year-round as a delicious snack or dessert.

History

Hot Cross Buns have a long history dating back to ancient times. The cross on top of the bun is said to symbolize the crucifixion of Jesus Christ, making them a popular treat during the Easter season. In Guyana, Hot Cross Buns are a beloved tradition that has been passed down through generations.

Ingredients

1 lb (454 g) plain white flour
1 level teaspoon salt
1 oz (28 g) yeast
2 oz (57 g) sugar
6 oz (170 g) preserved fruit
2 oz (57 g) margarine
2 eggs
4 tbsp milk
1 level teaspoon spices

How to prepare

Warm the milk to room temperature.
In a bowl, stir together the yeast and one ounce of sugar (except when using instant yeast).
Add the warm milk and beaten egg to the bowl.
Sift the flour into a large bowl, add salt and spice, and rub in the margarine.
Mix the flour into the yeast mixture.
Turn the dough onto a clean floured surface and knead until it becomes a smooth and pliable dough.
Let the dough sit for 1 hour or until it doubles in size.
Once the dough has risen, knock it back and sprinkle in the last ounce of sugar and the preserved fruit (fruit soaked in wine or rum).
Adding sugar at this stage helps to give the baked bun a crispy texture.
Cut the dough into 12 even-sized pieces and roll them into round balls.
Place the balls onto a greased baking tray and let them prove for a second time.
Make a cross by cutting the top of the balls with a knife or use a piece of dough to make a cross.
Bake the buns in a hot oven at 350°F (177°C) to 400°F for 30 minutes.
After the buns are done, brush the tops with a cold water glaze made with two tablespoons of sugar and one tablespoon of water.

Variations

Add a teaspoon of cinnamon or nutmeg for extra spice.
Substitute the preserved fruit with raisins or currants.
Add a tablespoon of orange zest for a citrusy twist.

Cooking Tips & Tricks

Make sure to knead the dough until it is smooth and pliable to ensure a light and fluffy texture.

- Adding sugar at the end of the rising process helps to create a crispy crust on the buns.

- Brushing the tops of the buns with a sugar glaze after baking adds a sweet finish and helps to keep them moist.

Serving Suggestions

Guyanese Hot Cross Buns are best enjoyed warm with a cup of tea or coffee for breakfast or as a snack.

Cooking Techniques

Kneading the dough until smooth and pliable.

- Allowing the dough to rise until doubled in size.

- Brushing the tops of the buns with a sugar glaze after baking.

Ingredient Substitutions

Use butter instead of margarine.

- Use instant yeast instead of active dry yeast.

- Use whole wheat flour for a healthier option.

Make Ahead Tips

Guyanese Hot Cross Buns can be made ahead of time and stored in an airtight container for up to 3 days. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Serve Guyanese Hot Cross Buns on a decorative platter with a sprinkle of powdered sugar on top for a festive touch.

Pairing Recommendations

Pair Guyanese Hot Cross Buns with a hot cup of tea or coffee for a delicious and comforting treat.

Storage and Reheating Instructions

Store leftover Guyanese Hot Cross Buns in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Guyanese Hot Cross Buns contains approximately 200 calories.

Carbohydrates

Each serving of Guyanese Hot Cross Buns contains approximately 30 grams of carbohydrates.

Fats

Each serving of Guyanese Hot Cross Buns contains approximately 6 grams of fats.

Proteins

Each serving of Guyanese Hot Cross Buns contains approximately 4 grams of proteins.

Vitamins and minerals

Guyanese Hot Cross Buns are a good source of iron, calcium, and vitamin C.

Alergens

Guyanese Hot Cross Buns contain wheat, eggs, and milk.

Summary

Guyanese Hot Cross Buns are a delicious treat that is relatively low in calories and provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Guyanese Hot Cross Buns are a traditional Easter treat in Guyana that are sweet, spicy, and delicious. With a crispy crust and soft interior, these buns are perfect for breakfast or as a snack any time of year. Enjoy them warm with a cup of tea or coffee for a delightful treat.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Guyanese Hot Cross Buns. It was a warm summer day in my hometown of Georgetown, Guyana. I was just a young girl, eager to learn the art of cooking from my grandmother, who was a renowned chef in our community.

My grandmother, whom we affectionately called Nana, was a master in the kitchen. Her dishes were always bursting with flavor and her baked goods were like no other. One day, as I watched her knead dough for her famous coconut buns, she told me about the recipe for Guyanese Hot Cross Buns.

"It's a traditional Easter treat in Guyana," Nana explained, her eyes twinkling with excitement. "They are soft and sweet, with a hint of spices and a cross on top to symbolize the crucifixion of Jesus Christ."

I was intrigued by the idea of making these special buns, and so Nana decided to teach me the recipe. She took out a worn, yellowed piece of paper from her recipe box and handed it to me. On it was a list of ingredients and instructions written in her elegant script.

"First, we need flour, sugar, butter, milk, yeast, cinnamon, nutmeg, currants, and mixed peel," Nana said, pointing to each item on the list. "We'll start by proofing the yeast in warm milk, then mix it with the dry ingredients to form a soft dough. After letting it rise, we'll shape the buns and bake them until golden brown."

I followed Nana's instructions carefully, measuring out each ingredient with precision. As we worked together in the kitchen, the sweet aroma of cinnamon and nutmeg filled the air, making my mouth water in anticipation.

After the buns had cooled slightly, Nana showed me how to make the cross on top using a simple mixture of flour and water. She carefully piped the crosses onto each bun, her hands steady and sure.

As we sat down to enjoy our freshly baked Guyanese Hot Cross Buns, I marveled at how such simple ingredients could come together to create something so delicious. The buns were soft and sweet, with bursts of flavor from the currants and mixed peel. Each bite was a taste of tradition and love.

From that day on, Guyanese Hot Cross Buns became a staple in our household, especially during the Easter season. Nana would bake dozens of them to share with our family and friends, and they were always met with rave reviews.

Over the years, I have made countless batches of Guyanese Hot Cross Buns, each time remembering that warm summer day in Georgetown when Nana first shared the recipe with me. It has become a cherished tradition in my own family, a reminder of the love and connection that food can bring.

As I pass on the recipe to future generations, I hope that they too will experience the joy of baking these special buns and creating memories in the kitchen with loved ones. And I will always be grateful to Nana for teaching me the art of cooking and instilling in me a passion for sharing delicious food with others.