Well, it’s a luvverly long Easter weekend… and it’s my 30th birthday tomorrow!
Happy birthday to me 🙂
I wanted to share a great hot cross bun recipe for Easter. I haven’t made any this year because the weather’s been so lovely – hot cross buns feel like they should be eaten fresh out of the oven on a cool day with a cuppa, and we’ve been out and about so much in the sunshine that I’ve not really had the time (or the inclination to be around a hot oven).
That means that obviously I don’t have photos to put on the post, but I’ve
scanned taken a photo of the picture from the actual recipe (cut out of a magazine)… Scanner software has gone on holiday too, it seems.
I don’t know about you, but I like to see what the finished product should [but probably won’t in my case!] look like. So here goes:
450g strong white bread flour
1 tsp salt
1 tblspn mixed spice
50g butter (diced)
75g caster sugar
1 sachet (7g) instant yeast
300ml [half and half] milk & water
vegetable oil for brushing
FOR THE CROSSES AND GLAZE:
50g flour (self-raising or cake/plain)
2 tblspn caster sugar
Sift flour, salt and spice in a large bowl.
Rub in the butter with your fingertips.
Stir in the sugar, yeast and fruit.
Make a well and pour in the milk and water, gradually folding in the flour mixture until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for 5 mins until smooth and elastic, then shape into a ball.
Brush the inside of a bowl with oil, put the dough in the bowl and cover with cling film/damp tea towel.
Leave to rise in a warm place until doubled in size (about an hour and a half, but rising times vary – it could be 2 hours, or more, in a cold kitchen).
Brush a large round cake tin (about 25cm diameter) with oil.
Divide the dough into 10 equal pieces and shape into balls, keeping the tops smooth.
Arrange in the cake tin and cover with cling film – leave to prove like this for about 30 mins (again, in a warm place until doubled in size).
Preheat oven to 200 deg C (180 degF/gas 6).
Make the crosses: Mix flour with 4 tblspns cold water in a small bowl until smooth. Spoon into a freezer bag, snip off one corner and pipe crosses on the buns.
Bake for 15 mins until golden*
Prepare the glaze while buns bake: Heat the sugar with 4 tblspns water in a small pan until the sugar has dissolved.
As soon as the buns come out of the oven, transfer to a wire rack and brush with the glaze.
Leave to stand in a warm place until the glaze dries.
*I always land up baking mine for about 20 mins, as the underside is still a bit raw and squishy after 15 mins.
Happy Easter, and happy baking 🙂