Today is Corpus Christi in Trinidad and Tobago, a public holiday.
According to Gov.TT:
Corpus Christi is a long-standing tradition in our islands, going back to our pre-British occupation by the Catholic Spaniards. Though mainly observed by Roman Catholics, it is a designated public holiday. This special Feast Day is celebrated on the Thursday after Trinity Sunday, in commemoration of the institution of the Holy Eucharist. The impressive processions that take place (the biggest is in front of the Cathedral on Independence Square in Port of Spain) give you just a glimpse into the sacredness and significance of the occasion.
As a result I thought now was as good a time as any to answer one reader’s request for a recipe for ‘real’ Trini hot cross buns.
Would you believe that I have never had a Trini hot cross bun? It’s the truth! You see, my only experience with hot cross buns was on an Easter holiday to England when I was around 9. They were much too sweet and doughy for my liking and not being an insider to many Catholic festivals when I returned home I never saw them (or wanted to see them) again.
However when Janice (the reader) described the Trini hot cross buns of her youth as ‘yellow’ I instantly thought of the golden yellow sugar buns that are standard in all Trini bakeries. If these were the basis for a Trini hot cross bun I was more than willing to give them a shot! I decided to look through the various local newspaper recipe booklets that my mother has held on to through the years for hot cross bun recipes and, fortunately, one of them was actually an Easter one!
Using the recipe in that supplement and a recipe in the Naparima Girls High School Cookbook, as well as my many ‘tastings’ of sugar buns, I finally arrived at the following. I left mine as normal ‘sugar buns’ but feel free to use the instructions and additional recipe ingredients to add the traditional cross-shaped decorations. LIght and fluffy with a thin ultra-sweet crust, my mother and I enjoyed them immensely. Several people have told me that they taste better than Linda’s (a large bakery chain) including a reader Gina ! 😯 I hope that you will like them too 🙂
Feel free to keep the recipe requests coming 🙂
Trinidad Sugar Buns/Hot Cross Buns
Recipe by: TriniGourmet.com
Makes 16 buns
INGREDIENTS:
1 tbsp yeast
1 tsp all-purpose flour
1 tsp sugar
1 cup warm milk
4 cups all-purpose flour
1 tsp salt
1/2 tsp vanilla essence
4 tbsp margarine or butter
4 tbsp sugar
4 tbsp sultanas
2 tbsp currants
2 eggs
1/2 tsp cinnamon
1/4 tsp ground turmeric or saffron powder
Glaze
Dissolve 2 tbsp sugar and 1 tbsp hot water
Icing (if using)
1 cup confectioner’s sugar
4 tbsps milk or cream
pinch salt
1/4 tsp lime juice
DIRECTIONS:
1. Combine first 4 ingredients.
2. Stand aside in a warm place for about 10-15 minutes
3. Sift flour, tumeric/saffron and salt in a large bowl and rub in the margarine or butter
4. Add sugar, vanilla essence, cinnamon to yeast mixture
5. Add the eggs to the yeast mixture, beating well after each addition
6. Add sultanas and currants to yeast mixture
7. Pour yeast mixture into flour mixture
8. Combine to create a soft dough
9. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes
10. Place in a greased bowl and turn over to grease the top
11. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour)
12. Punch the dough down and shape into 16 balls
13. Place on lightly greased baking sheets
14. Cover and let rise until doubled (20 – 30 minutes)
15. Using a sharp knife cut a cross or X on the top of each roll (if desired)
16. Bake at 375F for 12 to 15 minutes
17. Meanwhile make icing and glaze by combining the mentioned ingredients
18. When buns are baked, brush with glaze
19. Cool on racks
20. When cool, drizzle icing over the top of each roll following the lines of the cut cross (if using).
This post was first published June 7, 2007. It has been updated once since.
For more Caribbean recipes visit the Caribbean Cooking section of Veni Mangé – the Trinigourmet Amazon Bookstore! 🙂
Related posts:
- Coconut Rock Buns (recipe)
- Ciabatta Bread (recipe)
- Trinidad Pow (recipe)
- Trinidad Doubles (recipe)
FAQs
Diabetes charity Diabetes UK recommends eating Hot Cross Buns or a small piece of Simnel cake as an alternative treat, although some people with diabetes may consider these too high-carb/calories even for a treat.
How much sugar is there in a hot cross bun? ›
Nutritional Information
| Typical Values | Per 100g | per bun |
|---|
| Sugars | 17.7g | 12.7g |
| Fibre | 2.3g | 1.7g |
| Protein | 6.9g | 5.0g |
| Salt | 0.53g | 0.38g |
6 more rowsSainsbury's Wholemeal Hot Cross Buns x 6 | Sainsbury's.
How unhealthy are hot cross buns? ›
Hot cross buns contain a little fat from butter/shortening (around 5%) and are high in carbohydrate so consideration is needed around portion size for people with diabetes. Hot cross bun sizes vary a lot. For example, one commercial variety sold in a 6 pack contains 40g carbohydrate and 920 kJ (220 calories).
Why are my hot cross buns tough? ›
DO NOT add too much flour – results in dry dough = tough buns. Sultanas: Some recipes say to add sultanas after the dough has been kneaded or risen.
Can diabetics eat Easter ham? ›
Ham. Those who choose not to eat lamb on Easter often opt for ham instead. It's a common crowd favorite. However, when living with diabetes, leaner cuts are the better option as they contain less unhealthy fats that could raise blood sugar levels if consumed in large quantities.
Can diabetics eat Easter eggs? ›
It is important to check the food label and people who are taking insulin and carbohydrate counting should be mindful that they may need less insulin as not all the carbohydrates from polyols are absorbed. We do not recommend 'diabetic' Easter eggs, they are often more expensive than the regular chocolate versions.
What is the safest bread for diabetics? ›
The American Diabetes Association recommends choosing whole grain bread or 100 percent whole wheat bread instead of white bread. White bread is made from highly processed white flour and added sugar.
Can I eat hot cross bun on a diet? ›
While an average bun contains around 230 calories, there are healthier types. Good-quality, sourdough hot cross buns, purchased from health food shops and local grocery stores, contain healthier ingredients such as sultanas, currants and apricots and aren't filled with processed additives and preservatives.
Can you refreeze hot cross buns? ›
Thawed cakes, biscuits, breads, fruits and fruit juices are okay to refreeze once if no strong 'yeasty' smell.
Enjoy tasty treats all year round with our hot cross buns. These sweet and mildly spiced round buns are an absolute favourite during Good Friday and Easter. Have it just like that or toast it before adding some spreadable butter and jam for the perfect evening snack with your everyday tea.
What country eats hot cross buns? ›
A hot cross bun is a spiced bun, usually containing small pieces of fruit and marked with a cross on the top, which has been traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, South Africa, Canada, India, Pakistan, Malta, United States and the Commonwealth Caribbean.
Who eat hot cross buns? ›
In Ireland, the UK and as far abroad as New Zealand, Australia, Canada and India, Hot Cross Buns are eaten every Good Friday in Christian communities. They are symbolic of this significant day in the Christian faith when Jesus was crucified.
What is another name for a hot cross bun? ›
The term 'hot cross bun' wasn't entered in the Oxford Dictionary until 1733, since the bun was known by other names, including cross bun, spiced bun and Good Friday bun.
What are the best Easter buns for 2024? ›
"Our expert panel taste tested 29 hot cross buns, including 14 traditional fruit varieties, to find this year's tastiest winners." "Woolworths Luxurious Richly Fruited Hot Cross Buns scored first place in our taste test with a score of 72 per cent," declared Serrels of the treat that came in at $1.25 per bun.
What is the top of a hot cross bun? ›
Hot cross buns are rich with history dating back to the 12th century. They're yeasted sweet buns filled with spices and various fruits such as currants, raisins, and/or candied citrus. They're decorated with a white cross representing the crucifix, either marked right into the dough or etched on top with icing.
What is the original hot cross bun? ›
It is hypothesised that the contemporary hot cross bun of Christianity derives at some distance from a bun developed in St Albans in England. There in 1361, Brother Thomas Rodcliffe, a Christian monk at St Albans Abbey, developed a similar recipe called an "Alban Bun" and distributed the bun to the poor on Good Friday.
Are hot cross buns better warm or cold? ›
While the buns are hot, glaze the tops with the golden syrup or honey mixture. Serve the buns warm or at room temperature. These buns are best eaten the day they're made but can be stored at room temperature for up to 3 days.
According to 
, as well as my many ‘tastings’ of sugar buns, I finally arrived at the following. I left mine as normal ‘sugar buns’ but feel free to use the instructions and additional recipe ingredients to add the traditional cross-shaped decorations. LIght and fluffy with a thin ultra-sweet crust, my mother and I enjoyed them immensely. Several people have told me that they taste better than Linda’s (a large bakery chain) including a reader Gina ! 😯 I hope that you will like them too 🙂
