Yes, that time of the year is nearly upon us when we celebrate Easter with Hot Cross Buns on Good Friday followed by Easter Eggs on Easter Sunday and Simmel Cake on Easter Monday.
I have been seeing lots of alternative recipes for Hot Cross Buns...some sound delicious some sound as if they are made just because the baker can…
Most of the recipes from my childhood I don’t want to change… it’s tradition lest we forget…x…
So without further ado here is your recipe for…Traditional Hot Cross Buns...Warm from the oven there is nought better than a Hot Cross Bun buttered with lovely grass-fed butter…
For the dough
- 450g strong white flour, plus extra for dusting
- 2 x 7g sachets easy-blend yeast
- 50g caster sugar …I use natural golden sugar.
- 150ml warm milk
- 1 egg, beaten
- 50g butter, melted, plus extra for greasing
- oil, for greasing
- 1 tsp Himalayan Salt…ordinary salt is ok.
The spices and dried fruit
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- ¼ tsp grated nutmeg
- 100g currants
- Optional: Orange or lemon zest.
For the pastry crosses:
- 4 tbsp plain flour
- 2 tbsp granulated sugar.
Put the flour, yeast, castor sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. If you want to add a little lemon or orange zest it can be added now. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.
Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.
Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas
When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.
Tip: I put my mix for the cross in one of those plastic refill sauce bottles as I find I get all sorts of shape and size of the cross if I use a piping bag/greaseproof. clumsy klutz that I am..ha ha.
Hot from the Oven! Yum!
Legend tells us that if sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if “Half for you and a half for me, Between us two, shall goodwill be” is said at the time or if hung in the kitchen they are said to protect against fire and all bread will turn out ok this is replaced every year.
And I’m sure there are lots more traditions but I just want the butter to put on my bun.
Enjoy your buns xx
Thank you once again for reading this post I hope you all have a great week and don’t forget I do love to chat if you want to leave a comment xx