小编摘要：十字面包(Hot Cross Buns)是西方国家复活节的应节食品。如果你有兴趣，不妨来一试身手。
在复活节时间，目前还有些英国人会做 Hot Cross Buns。这种圆形面包上面放十字架的面包会做到过Lent 节日。当时 Oliver Cromwell 禁令这节日直到英国复辟后。那时这总面包只有在受难节可提供，直到现在只有当月到复活节都可购买。全麦 “Hot Cross Buns”已在每年越来越受欢迎。
材料: (人数份量: 9人份 + 烹调时间: ± 60分钟)
1 oz (25 g) 新鲜的发酵粉
10 fl oz (1/2 pint) 温牛奶
3 oz (75 g) 奶油
2 鸡蛋, 须搅拌
1 lb (450 g) 全麦面粉
6 oz (175 g) 无核小葡萄干
2 oz (50 g) 磨碎的橘皮蜜饯,
3 oz (175 g) 蜂蜜
4 oz (125 g)全麦面粉制造的松脆皮
1 鸡蛋, 搅拌和 3 fl oz (90 ml) 牛奶
烤箱转到 400F/200C/Gas 6。把面团揉成十六个小圆形面团。揉好的小面团摆在考纸上，在把松脆皮切成细长条，使用松脆皮条做成十字架盖过小圆形面团上(因怕在考的时候面团还会继续发所以请把松脆皮条稍微长一点)。将蛋汁刷过一两次在面团上再放置20分钟在拿去烤。请在烤箱下方放置一盘水让烤箱有点蒸气，这样会考出来的面包皮会薄又软。
烤差不多 20 分钟，或是烤到面包有点金黄色。面包可摆在网架上冷却。供应时可把面包切成一半涂点奶油。
Hot Cross Buns
Hot Cross buns are still made all over England around Easter time. At one time, buns with a cross on them were made all through Lent. They were banned by Oliver Cromwell and brought back again at the time of the Restoration. For a time they were only available on Good Friday but now they can be bought during the month leading up to Easter. Whole meal hot cross buns are becoming more popular each year.
Ingredients (No of Servings: 9+ Cooking Time: Over 60 min.)
1 oz (25 g) fresh yeast
10 fl oz (1/2 pint) warm milk
3 oz (75 g) butter
2 eggs, beaten
1 lb (450 g) whole meal flour
1/2 teaspoon salt
1/2 nutmeg, freshly grated
6 oz (175 g) currants
2 oz (50 g) candied peel, chopped
3 oz (175 g) honey
short crust pastry made with 4 oz (125 g) whole meal flour
1 egg, beaten with 3 fl oz (90 ml) milk
In a small bowl, sprinkle the yeast into half the milk. In another bowl, mix the eggs and butter into the remaining milk. Put the flour into a mixing bowl and add the salt, nutmeg, currants and candied peel. Make a well in the centre and put in the yeast mixture, butter and egg mixture and honey. Mix everything to a dough and knead it in the bowl. Cover it and leave it in a warm place for 1 1/2 hours or until it has doubled in size.
Heat the oven to 400F/200C/Gas 6. Knead the dough again and form it into 16 round buns. Lay them on floured baking sheets. Roll out the pastry and cut it into thin strips. Use these to make the crosses on the buns, hanging them over the dough loosely and letting them touch the baking sheets on each side. This allows for the expansion of the buns. Brush the buns with the beaten egg mixture and leave them in a warm place for 20 minutes to prove. Put a tray of hot water into the bottom of the oven to make it steamy. This gives the buns a thin, soft crust.
Bake the buns for 20 minutes, or until they are golden brown. Cool them on wire racks and serve them split and buttered.