With Easter just around the corner, hot cross buns take centre stage once again on the supermarket shelves. Although nowadays they are available all year long!
Yet nothing beats fresh homemade hot cross buns, served slightly warm with lashings of butter!!!
Try this simple recipe for pleasantly soft and moist lightly spiced buns.
Ingredients:
For the Buns
500g/1lb 2oz strong, white bread flour55g / 55g Muscovado sugar
1 tsp salt
2 tsp mixed spice
1 tsp ground cinnamon
55g / 2 oz cold butter
100g/ 3 ½ oz mixed dried fruits
25g / 1 oz candied mixed peel
7g ¼ oz dried yeast
300 ml /½ pint/ warm milk
For the Crosses
75g / 2 ½ oz all purpose plain flour
35g / 1 ½ oz cold butter
Glaze
1 ½ tbsp apricot jam, warmed
Preparation:
Mix
together the flour, sugar, salt and spices. Either grate or cube the butter into the flour and rub in, until it resembles coarse sand. Stir in
the dried fruits and mixed peel.
Sprinkle the yeast over the mixture and then finally pour in the warm milk. Mix til a soft sticky dough is formed.
Tip the dough onto a lightly floured surface and knead for no less than 10 minutes or until a silky smooth dough is formed. Place in a large, lightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm place until doubled in size, about 2 hours.
Tip the dough onto a lightly floured surface, knock back the air from the dough and knead again for about 2 mins. Divide the dough into 12 and roll each into a bun shape. Place the buns on a lightly oiled baking sheet. With a sharp knife cut a shallow cross, into the top of the buns covering the width Cover with a clean tea towel and leave to rise again for approx 45 mins or until well risen.
Preheat the oven to 220°C/425°F/Gas 7
To make the crosses rub the butter into the flour, add a little cold water (1/2 tbsp) and stir to make a thick dough. Add a little more water if the mix is too dry. Roll the dough into a ball, cut in half, then each half into 6. Place in the fridge for at least 30 minutes. The balls will harden, thus are easier to roll.
Roll each small dough ball into a long thin sausage, cut in half and firmly press each 'sausage' half into the cross of the buns without knocking the air out.
Bake in the preheated oven for 15 - 20 minutes or until the buns are well risen and golden brown. Remove from the oven and brush the buns with the glaze. Lift the buns onto a wire rack and leave to cool.
Tip the dough onto a lightly floured surface and knead for no less than 10 minutes or until a silky smooth dough is formed. Place in a large, lightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm place until doubled in size, about 2 hours.
Tip the dough onto a lightly floured surface, knock back the air from the dough and knead again for about 2 mins. Divide the dough into 12 and roll each into a bun shape. Place the buns on a lightly oiled baking sheet. With a sharp knife cut a shallow cross, into the top of the buns covering the width Cover with a clean tea towel and leave to rise again for approx 45 mins or until well risen.
Preheat the oven to 220°C/425°F/Gas 7
To make the crosses rub the butter into the flour, add a little cold water (1/2 tbsp) and stir to make a thick dough. Add a little more water if the mix is too dry. Roll the dough into a ball, cut in half, then each half into 6. Place in the fridge for at least 30 minutes. The balls will harden, thus are easier to roll.
Roll each small dough ball into a long thin sausage, cut in half and firmly press each 'sausage' half into the cross of the buns without knocking the air out.
Bake in the preheated oven for 15 - 20 minutes or until the buns are well risen and golden brown. Remove from the oven and brush the buns with the glaze. Lift the buns onto a wire rack and leave to cool.
Infuse the milk with cardamons, cloves, cinnamon, nutmeg and saffron
Pre - soak the fruit in tea thus making the buns even more moist
Change the combination of your mixed fruit to include your favourite dried fruits
Make the crosses on your buns using by using icing
In other countries around the world they have a similar traditions of Easter sweet products with varying degrees of fruit and spice combinations
Italy - Colomba di Pasqua,
Similar in taste to Pannetone, often shaped like a dove
Russia, Bulgaria, Georgia - Kulich, Orthodox Christian countries
Traditionally baked in large tin shape, iced and decorated with flowers
Spain - Mona de Pascua,
Shaped like a large doughnut with a boiled egg placed in the centre
Pinca, Eastern Europe
Similar to a large Hot Cross Bun
Hope these inspire you to get a little more creative this Easter with your baking........
Happy Easter!!!
