Hot cross buns just went Jewish! Each of these fruity, spicy buns sports a magnificent Magen David on its golden, shiny top. Enjoy them warm, cold or toasted.
What to make when Purim and Easter (almost) coincide? Hot Magen David buns of course!
Hot cross buns x Jewish food…
I’ve often noted how British Jews have adopted and adapted British (Christian) food traditions, largely without a second thought.
No-one would look askance at a Jewish family tucking into turkey and mince pies in December, or making pancakes on pancake day (Shrove Tuesday) for instance.
However, there’s one delicious traditional treat which has not been taken up so enthusiastically by the Jewish community – hot cross buns.
A line we can’t CROSS…
It’s not hard to see why. They can be as fruity and spicy and delicious as you like, but there’s no avoiding the massive edible symbol of Christianity piped onto the top of them. Even a not-very-observant Jew might feel a little uncomfortable, scoffing one down with lashings of butter.
And as if that wasn’t enough, hot cross buns are usually an Easter treat, and Easter is most usually associated with Pesach. And there’s no way on Earth you could make an unleavened hot cross bun! They are fully leavened, all the way through.
Purim surprises
But sometimes, Pesach is late, and Easter coincides (almost) with Purim – a festival of joyous eating AND of mixing-things-up and playing around with them. What could be more perfect for the occasion than a JEWISH hot cross bun?!
Ladies and Gentlemen, I present, the Hot Magen David Bun!
Hot Cross Magen David Buns
These buns are rich, fruity, spicy and delicious, and each one sports a magnificent Magen David on its golden, shiny top. They are fabulous warm from the oven with loads of butter. Or split and toasted, also with plenty of butter. Or cold, with butter. You get the idea.
I would be ecstatic to receive one (or more!) of these in my mishloach manot. I might make another batch and arrange them into a pull-apart challah for our ‘Easter weekend’ Shabbat meals.
Magen David Bun Ingredients
The buns are made from a sweetened, enriched dough that is lightly spiced and studded with dried fruit. You can use milk and butter, or if you’d rather make them parve (dairy free) then you can simply use a non-dairy plant milk and a dairy-free margarine or spread.
To make this recipe you will need:
- Plain flour – also called all-purpose flour
- Sugar – for sweetness and also to give the yeast something to eat
- Milk or a non-dairy alternative
- Yeast – I use instant dry yeast
- Salt – just a pinch!
- Spices – I used cinnamon and mixed spice but any sweet spice blend would work here
- Vanilla extract
- Egg – to make these vegan simply omit the egg and add 2 tablespoon more non-dairy milk, and 1 tablespoon more margarine
- Butter or non-dairy spread/margarine
- Dried fruit – I used raisins and dried cranberries but you can use whatever dried fruit you prefer
- Orange zest – so good with the spices and fruit!
Get mixing
If you have a stand mixer, these hot cross bun-alikes are trivial to make, although as with any yeasted bake there’s a bit of sitting around waiting for them to rise. The hardest bit is piping on the Magen Davids, but even that’s not too tricky once you get your hand in. Practise a couple of Magen Davids on a plate before you start on the buns, and all will be fine.
Dairy free, or not
The Magen David buns you can see in the photos are parve. However as I mentioned earlier you can make them with butter and milk or with margarine and and a dairy-free milk alternative. As with everything, I expect the milk and butter versions are better, but if you like to keep your baking parve, the non-dairy ones are pretty good too.
Hot cross buns, not cross buns, other buns…
One final thing – you are quite at liberty to leave the tops of the buns bare, or add a smily face and call them “not cross buns” – because they’re not cross, geddit! You can also decorate them with the religious symbol of your choice, like these lovely multicultural buns from Kavey Eats. Basically, you could put any symbol you like on there! I quite fancy an ampersand bun…
This recipe makes 12 hot Magen David buns.
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📖 Recipe
Magen David buns
Ingredients
- 125 ml milk or non-dairy alternative e.g. soya milk
- 125 ml hot but not boiling water
- 2 teaspoon dried yeast (6g)
- 500 g plain flour
- 75 g caster sugar
- Pinch salt
- 1 teaspoon mixed spice
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 60 g margarine or butter
- 1 egg
- 100 g dried fruit – I used a mixture of raisins and dried cranberries
- Finely grated zest of an orange
For the magen davids
- 50 g plain flour
- 50 ml water
For the glaze
- 1 tablespoon honey
- 1 tablespoon hot water
Instructions
- 125 ml (½ cup) milk or non-dairy alternative e.g. soya milk, 125 ml (½ cup) hot but not boiling water, 2 tsp dried yeastCombine the milk and hot water in a jug. The liquid should be hand-hot – test this by sticking your finger in it! Once it is at the right temperature, add the yeast and whisk in to dissolve. Set aside.
- 500 g (4 cups) plain flour, 75 g (⅓ cups) caster sugar, Pinch salt, 1 tsp mixed spice, ½ tsp ground cinnamonIn the bowl of a stand mixer, fitted with a dough hook, combine the flour, sugar, salt, mixed spice and cinnamon. Once the yeast/milk mixture is foamy, add to the bowl and set the motor running a low speed to combine.
- ½ tsp vanilla extract, 60 g (¼ cup) margarine or butter, 1 eggAdd the vanilla, margarine/butter and egg, and continue to mix until a dough is formed.
- 100 g (⅔ cup) dried fruit – I used a mixture of raisins and dried cranberries, Finely grated zest of an orangeAfter about five minutes, add the dried fruit and orange zest. Continue to mix for a further five minutes, until the dough is smooth and silky. It may still be a little sticky.
- Turn out the dough onto a floured surface and knead for a minute or two by hand to ensure that the fruit is evenly distributed throughout the dough. Return to the bowl, cover with plastic wrap or a tea towel, and leave in a warm place for about an hour, or until doubled in size.
- Knock back the dough and knead very briefly. Line a baking sheet with greaseproof paper.
- Divide into 12 equal pieces and form each one into a round bun. Place the buns onto the lined baking sheet, leaving space for them to rise. Cover again and leave to rise for a further 30-40 minutes.
- Preheat the oven to 200°C (400°F).
- 50 g (0.4 cups) plain flour, 50 ml (¼ cups) waterTo make the magen davids, mix the flour and water together to give a thick but runny paste. Spoon into a zip-lock bag or greaseproof icing bag, and snip a tiny hole in one corner. Carefully pipe a magen david onto the top of each bun.
- Bake the buns at 200°C (400°F) for around 15 minutes, until risen and golden brown.
- 1 tbsp honey, 1 tbsp hot waterJust before the buns are cooked, mix together the honey and hot water to make the glaze.
- Remove the buns from the oven, and quickly brush the glaze all over them.
- Allow the buns to cool on a wire rack, then serve them warm, cold, or toasted, with plenty of butter.
Nutrition
More delicious baking recipes
If you enjoy a sweet and spicy bun, you might also like these no-yeast cinnamon raisin buns with maple syrup glaze. Or check out this glorious cinnamon babka for a real treat.
I’m entering these delicious buns into some foodie linkups: Treat Petite, hosted by the Baking Explorer and co-organised by Cakeyboi, and Tea-time Treats, hosted by Hedge Combers and co-organised by Lavender & Lovage, both of which are after Easter and Spring recipes. I’m also joining in with Inheritance Recipes, organised by Pebble Soup and Coffee & Vanilla, as I’d love to pass this recipe on as a new Purim tradition!
Sam Roberts
Yesterday I cooked buns according to your recipe, my children were very full and even asked me to cook them more. Thank you for what advised a very delicious recipe.
Helen
Thanks Sam. Glad to hear that you all enjoyed them so much!
Natalie
These were delicious. After I added the dried fruit I overmixed the dough so the buns looked like they were made with wholemeal flour and there wasn’t a raisin in sight. However this didn’t affect the taste. Thank you Helen
Helen
So happy to hear that you enjoyed them Natlie 🙂
Gill
Hi. I’ve just made these buns however the yeast didn’t froth and the dough didn’t double in size. Just wondering if the milk/hot water mix was either too hot or not hot enough. They look great and taste ok but obviously not nearly light and airy enough .any advise?? Thanks
Helen
Hi Gill. Sorry they didn’t work quite as planned. It sounds like your yeast didn’t activate at all so either the water was so hot that it killed it, which it shouldn’t have done if it was OK when you tested it with your finger, or else it was already deceased before you started 🙁
My only suggestion would be to buy new yeast and try again and hopefully that will do the trick. At least they taste OK!
All the best, Helen x.
Vickie Pair
Can these be made ahead of time and frozen. I would love to serve them at my twin granddaughters Bat Mitzvah
Helen
Hi Vickie. I haven’t even frozen them myself, but I don’t see why they shouldn’t freeze well – they’re basically bread rolls. Maybe do a test batch and see? I hope your granddaughters enjoy them! And mazel tov on the bat mitzvah!
Sharon
Is the butter/margarine softened or melted when added to mixer?
Helen
Hi Sharon. It just needs to be soft enough to mix in, no need to melt it. I hope you enjoy the buns!
Janice
I think this is a fabulous idea, all cultures and religions have their own traditions but it’s so nice to share the best of them.
Helen
Thanks Janice! I quite agree. Delicious is delicious whatever your background 🙂
Dawn Kepler
Hi Helen, they look fabulous! Could you tell me what you mean by “mixed spice”? Thanks!
Helen
Hi Dawn. Mixed spice is a British spice blend similar to the American pumpkin pie spice. Wikipedia has an article all about it! https://en.m.wikipedia.org/wiki/Mixed_spice
You can substitute cinnamon but I’d be tempted to add a little nutmeg, clove or ginger, too.
All the best, Helen.
Margot
They look amazing, thank you for sharing with Inheritance Recipes 🙂
Kat
Wow they just look stunning and so appetising! Perfectly baked, gorgeous shine, and such a clever and neat decoration. Thanks for entering into Treat Petite!
Emily
Lovely and very clever with the stars too. They look yum x
Helen
Thanks Emily. They are yum 🙂
lucyparissi
I love hot cross buns – why should they not climb over religious boundaries, after all they used to be pagan offerings! These look absolutely beautiful and must say the star is just perfect!
Helen
Thanks Lucy. I quite agree about the religious boundaries – when it comes to food, of course!
Sarah
How aweseome and they sound delicious. You did a really good job on the stars! 😀
Helen
Thanks Sarah. Apparently my hands are steadier than I feared!
Sam | Ahead of Thyme
These buns looks delicious!! I wish I had it for breakfast right now!!
Helen
Thanks Sam. They do make a delicious breakfast.
shockinglydelicious
Incredibly clever! And I cracked up at you suggesting an ampersand on top.
Helen
😀 Typography buns are my next project…
homemadezagat
These are so pretty. I struggle just to make the cross on my hot cross buns.. lol
Helen
Once you get started the stars aren’t so difficult to do. I think the consistency of the flour-water mixture is critical though – my first lot was too runny and the stars were a mess!
Gloria @ Homemade & Yummy
These look similar to Hot Cross Buns which I LOVE this time of year. They are so pretty…nice tradition.
Helen
Yes, it’s about time we had a Jewish version 🙂
Priya
woa..that looks good..my husband just walked in when I was viewing this post and he exclaimed, “why dont you make that for me?” 🙂 now i have to try your recipe..
Helen
LOL! I hope you both enjoy them 🙂
Our favourite way to eat them is toasted with lots of butter.
fashionandstylepolice
Thanks for sharing this recipe. I will be trying it out x
Kavey
Your buns are so gorgeous, beautifully piped stars and lovely definition between them and the rest of the surface. Much prettier than my hot multicultural buns, but thank you for the mention. I love sharing of traditions and adapting them, so I think these are just lovely.
Helen
Thanks Kavey! They were excellent practice for my piping skills 🙂