Hot Cross Buns - Adult version

When I mentioned Hot Cross buns to our local baker she looked at me like I had two heads "what do you mean Hot Cross buns?". So I am making this post 1 week prior to Good Friday, to allow you to try before the big day.......

Hot Cross Buns are a strong easter memory for me, on Good Friday my mum would buy these from our local baker and they were wonderful when they were warm and you cut them open and put lashings of butter on them...uummm, memories. 

Traditionally these tasty little buns were eaten only on Good Friday, as this was the end of lent, and these buns contained some of the ingredients you traditionally abstained from during lent - eggs and butter. That is why catholics have Shrove / Fat / Pancake Tuesday as on this day prior to Ash Wednesday you used eggs, butter and flour to make your pancakes - another favourite memory as it was the only day of the year where we had dessert for dinner.

This year I am taking Hot Cross buns to my baker and neighbours, so that they can share in a wonderful memory.

The key to remember with this recepie it will take a little time and patience but with all that said that is what makes them so special, and if you have ever bought "modern day" store ones they are not a patch on these.

getting organised:

this is a tricky one to get organised as you will need to preheat the oven but there is some time before that, may I suggest you read all instructions and make notes where you wish to do things like switching on  the oven etc.

ingredients:

• 1/2 cup currants
• 3 tablespoons raisins
• 10 gram packet of instant yeast
• 3 cup flour
• 3 tablespoons white sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons mixed spice
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• pinch of clove powder
• 1/4 cup mixed peel
• 1 large egg
• 210 ml milk
• 50g softened butter

for the crosses:

• 1/2 cup white flour
• 1/3 cup cold water

for the glaze:

• 1/4 cup caster sugar
• 2 - 3 tablespoons warm water

lets begin making them:

1. Mix all dry ingredient into a large bowl and mix together (excluding fruit), then use your finger to rub the butter into the flour.
2. Add the Instant yeast and mix.
3. In a saucepan warm the milk to luke warm, do not boil.
4. Add beaten egg, lukewarm milk to form a soft dough, mix well.
5. Cover bowl with a teacloth and leave to rise until the dough is double its original size.
6. Add fruit and knead the dough well until smooth and elastic, for about 10 minutes by hand. The dough should form a soft ball which when pressed lightly will resume its shape. The dough should not be sticky.
7. Making your hot cross buns - divide the dough into 12 - 16 equal pieces, shape each into a ball
8. Place in a well greased baking tin.
9. The balls of dough can be placed close to each other, but if you want them to be round, like in the photo, space them at least 5cm (2") apart.
10. Once again place a teacloth over the buns until they have doubled in size. This will take at least one hour or more in a warm environment.
11. When they have doubled that is when you put the crosses on.
12. To make crosses Mix the flour and water until smooth and runny. 
13. Place the mixture in a small zip lock bag and seal, snip of a very small corner and pipe crosses onto the top of the buns.
14. Now place your crossed buns into a preheated oven of  (220C), bake for 15 - 20 minutes or until dark golden brown.
15. When ready remove from oven, leave in pan for 5 - 10 minutes, then remove and cool on a wire rack.
16. To make the glaze - dissolve sugar into the water and boil for 1 minute.
17. Brush glaze mixture over each bun twice.

As I mentioned a lots of work, especially when you can go down the road, but when you make them yourself and get it right they are fantastic. Trust me I had several attempts before they were perfect, the key is being organised and methodical, I truly hope you enjoy ... XXoo S