Tuesday, 3 April 2012

Hot cross buns

Hot cross buns are definitely a traditional bake in our home at Easter.  I myself prefer to have things when they are in season and will only have hot cross buns at Easter. I think then it makes it more special of course I am not talking about the ones you buy in the supermarket I’m talking homemade. Baking is really something you shouldn’t be scared of everyone can bake.  It’s a skill we don’t use too much these days with everyone so busy with working and having the shops stocking all sorts of cakes and breads for us I think we have forgotten how good food, can actually taste.   So as we draw closer to Easter I would like to share with you my recipe for hot cross buns. Also just to let you know there will be a charity event at Sandcastles in Haverhill on the 6th April where I will be selling my cakes and many other stalls will be there. Most importantly there will be an Easter egg hunt for the children and the adults of course who would like to join in. It is for a great cause the nurseries garden, which badly needs a face lift. There will be lots of games and also a raffle. It will start around 10 O’clock look forward to seeing you there. Here’s the recipe


100g Caster sugar

225ml warm milk

25g Fresh yeast

450g Strong flour

75g Butter (in cubes)

Half tsp Cinnamon

Half tsp Nutmeg

2 tsp Mixed spice

Pinch of salt

2 Eggs (beaten)

75g Currents

50g Sultanas

25g Chopped peel

Shortcrust pastry

Egg wash

1 beaten egg with a little water

  • In a jug put 60ml of the milk (warm) 1 tbsp of the sugar and the yeast. Leave for 5 minutes until it begins to froth.
  • Sift the flour into a large bowl and rub in the butter ( if you have a free standing mixer you can use the paddle to do this)
  • Add the cinnamon, nutmeg, mixed spice, salt and the rest of the sugar.
  • Put the beaten eggs into the milk and then pour the yeast mixture in there too.
  • Give it a stir then add to the flour you may not need all of the liquid just until you have a soft dough.
  • Then knead until the dough is soft add in your currents, sultanas and chopped peel and knead for a further minute.
  • Cover the bowl with Clingfilm and leave in a warm place to double in size about an hour and a half.
  • Then knock back the dough and cover again for 5 minutes.
  • Then take pieces of the dough I weigh them to 40g each so I get a more even size, roll them into a ball and place on a baking tray lined with parchment paper.
  • Use a Sharpe knife to cut a cross on the buns and brush them with the egg wash.
  • Then roll out some shortcrust pasty and cut into strips to place on the crosses of the buns. (You can skip this part, but it does look nice with the crosses on top)
  • Brush the pastry with the egg wash then leave them to rise for around 30 minutes.
  • Preheat the oven to 200 and cook them for 15minutes until golden brown.
Leave to cool on a cooling rack if you can lure yourself away.

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