As Easter is drawing nearer, I fancied having a bash at making some Hot Cross Buns as I really enjoy them and I can´t buy them where I live. My plan is to make them now and freeze 8 of them until Easter to have for breakfast when my parents come to visit. Hot Cross Buns are traditionally eaten hot (hence the name!) or toasted on Good Friday and the cross symbolizes the cross on which Jesus was crucified.
As I´ve only made bread- type recipes 3 times before and the last recipe I made was current teacakes, which are very similar to Hot Cross Buns, didn´t turn out as well as I´d have liked, I was a bit apprehensive as to how they would come out. However, not to worry, the recipe was fairly straightforward and I am quite proud of how they turned out (even if I do say so myself!). The recipe is an amalgamation between Delia Smith´s recipe in the Complete Cookery Course and a recipe I´d saved from Hello or Ok as is as follows:
Ingredients (makes 12)
1 tbsp dried yeast
450g plain flour
2 tsp caster sugar
2 tsp mixed spice (the smell as they were baking was heavenly!)
2 large eggs
Grated zest of 1 lemon 150 ml /1/4 pt warm milk
25g/1 oz butter, melted
75g/3oz currants (I actually used about 90g as didn´t have mixed peel and wasn´t adding the cherries or walnuts as recipe stated-I wanted a more traditional hot cross bun!)
4 tsp plain flour
2 tbsp honey (optional)
milk to glaze
1 tsp salt
1. Sieve plain flour and salt into large mixing bowl, then add caster sugar, mixed spice, dried yeast, currants and lemon zest and stir till combined.
2. Whisk warm milk and eggs in a measuring jug and add warm water till 300 ml/1/2 pt level is reached.
3. Add melted butter and gradually add milk and egg mixture, stirring until all the flour is well incorporated (see below) and forms a dough.