During Easter, there are two traditions when it comes to baking in my kitchen, and one of those is Hot Cross Buns. These are in
Eat these just simply toasted, with really good butter and a cup of tea!
Hot Cross Buns
500g Strong White Bread Flour
½ tsp Salt
85g Light Muscovado Sugar
2 tsp Ground Cinnamon
1 tsp Mixed Spice
½ tsp Grated Nutmeg
50g Butter, cut into small pieces
Zest of 1 lemon, finely grated
7g sachet Easy-Blend Yeast
300ml Half Milk, Half Water
3 tbsp Plain Flour
3 tbsp Golden Syrup
:: Place the flour, sugar, salt and spices into a large bowl and mix.
:: Add the butter and rub in with your fingertips. Stir in the dried fruit, yeast and lemon zest.
:: Warm the milk and water mixture until it is body temperature, and stir into the flour to make a soft dough.
:: Turn the dough out onto a surface that has been lightly floured, and knead for 5 mins. The dough is ready when it is smooth and no longer sticky.
:: Divide into 16 equal size pieces and shape into a ball. Easiest way is to cut the dough in half, then each half in half again, then each of those into half again, and finally each of those into half.
:: Place in rows on a lightly buttered baking sheet. Cover loosely with a piece of oiled cling film, and leave in a warm place to rise for 2 hours
:: Heat an oven to 200c/Gas Mark 6. Now make the mixture for the cross by blending the flour together with cold water in a bowl to create a smooth paste. Place into a piping bag, and pipe a cross on each of the buns (alternatively use a small food bag, fill with the paste and snip off the corner). Back in the oven for 15-18 mins until they are nicely browned.
:: Once cooked, place the Hot Cross Buns on a wire rack to cool, and gently heat the syrup. Once gently warmed, brush over the buns and serve.