Hot cross buns are everywhere these days, tempting us with sweet flavors like cinnamon, currant, and lemon striped with creamy white frosting.
Rumors run rampant for the historical basic of the buns -- from Babylonians honoring Ishtar to the ashy remains in Pompeii. Traditions also extend beyond the realms of worship: Are the buns a Celtic symbol of male and female unity or should we believe the superstition that friends should break the treat while saying, "Half for you and half for me. Between us two shall goodwill be."
Before we get wrapped up in history, let us introduce you to yet another concept you might not have yet encountered: Savory hot cross buns. Adding cheese, meats and veggies to the classic yeasty dough is like wrapping a rich sandwich in a bun and taking it "to go." A stellar addition to the brunch table, these would also make a great match for soup or salad.
The following recipe is adapted from the Spring 2009 issue of LCBO's (a store up here in Canada) of Food & Drink magazine.
Pancetta, Onion, and Mixed Cheese Hot Cross Buns
Makes 12
Ingredients
3/4 cup milk
3/4 cup water
2 1/4 tsp dry instant yeast
2 large eggs
4 cups flour
1/2 cup vegetable oil
3 tbsp sugar
A few large pinches of kosher salt
1-2 cups diced pancetta (bacon, ham or prosciutto will work, as will other meats and fish)
1-1 1/2 cups chopped onions such as white, red or green
1-1/2 cups coarsely grated cheese (we used garlic havarti and smoked applewood cheddar), plus extra slices/chunks for crosses
*Go by this guideline, but if a mixture of ingredients sounds good on a slice of bread, they'll likely be incredible enveloped in the hot cross bun.
- Let the milk, water, and eggs come to room temperature. This is especially important for the first two, since you're going to sprinkle the yeast into the mix.
- In a mixer bowl, combine milk, water, and yeast. Let this sit for five minutes and then add eggs, flour, oil, sugar, and salt and blend over low speed with a dough hook for about five minutes. The dough will be combined, but sticky.
- Grab a sturdy spoon and stir in the pork, onions, and cheese to combine. Remove the dough and form it into a ball, make sure the bowl is lightly oiled, and return the dough, cover, and let chill overnight in the fridge.
- The next day, turn the dough onto a lightly floured surface, cut into 12 pieces, shape each into a ball, and place in a greased 12-cup muffin tin. (An easy way to divide the dough -- roll it into a thick log and then divide it into 12 chunks. If one looks too big, grab a bit from a bigger ball of dough.) Cover loosely and allow the dough to rise for one hour while pre-heating the oven to 350 degrees.
- When the hour is up, make an "X" with the cheese slices and bake for 30 minutes until the tops are a nice golden brown.
- Cool in pan for 15 minutes, turn out and serve or cool for later. Enjoy!
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