March 2, 2013 2:06 pm 3 Comments
Yes, they’re one a penny, two a penny, in the supermarkets, which have the cheek to sell them all year round. But Hot Cross Buns are priceless when made in your own kitchen – truly delicious. Try this recipe (adapted from Delia Smith).
And if you have no daughters, don’t worry – give them to your sons!
50g caster sugar plus an extra 1 tsp.
1 tbsp. dried yeast
450g plain flour
1 tsp salt
1 tsp mixed spice
50g mixed peel
Stir 1 tsp. caster sugar into 150ml of ‘hand-hot’ water, then sprinkle in the yeast and leave until a frothy ‘beer’ head has formed.
While you are waiting, mix the flour, salt, mixed spice, remaining caster sugar, currants and mixed peel together.
Warm the milk, beat the egg and melt the butter. Then into a central well in your mixing bowl, pour in the yeast mixture, milk, egg and butter and mix well to form a dough.
Turn the dough out and knead it well, then return to the bowl. Cover and leave in a warm place to rise for about an hour. Then turn it out again and knead it back down to its original size.
Divide the mixture into your preferred size for buns (Delia reckons that this recipe does 12 – one for each of the disciples.) Place on a greased baking tray and make your cross on them with a knife. Cover and leave to rise again for about 25 minutes.
Preheat the oven to 220c (425F, Gas Mark 7). Bake the buns for 15 minutes.
To glaze them and give them their traditional stickiness, melt 2 tbsp. granulated sugar with 2 tbsp. of water and brush the buns with this mixture.
The church may be in chaos, but some things remain firm: Hot Cross Buns at Easter, made the proper way, with ingredients from Naturally Good Food!
This post was written by Sue