We have an Easter treat just for you! This recipe for traditional hot cross buns is taken from Claire MacDonald’s Celebrations cookery book, which is on special offer for a limited time at 15% off.
But just before you don your aprons and hunt for that wooden spoon, take a look at the other delicious cookery books on offer and see if there is anything else that tickles your taste buds!
Hot cross buns
Makes 24 buns
2 oz/50 g dried yeast
½ pt/300 ml hand-hot water, with 2 tsp sugar in it
1 lb/500 g each strong white flour and wholewheat flour, mixed
2 tsp salt
3 oz/75 g caster sugar
4 oz/100 g raisins
2 oz/50 g sultanas (you can substitute currants if you like, but I much prefer a sultana/raisin mixture)
3 oz/75 g chopped mixed peel (see above)
2 tsp powdered cinnamon
2 tsp mixed spice
¾ pt/450 ml warm milk
3 oz/75 g butter, melted
1 large egg, beaten
sugar glaze (see below)
N.B. No horrid bitter currants
Mix the dried yeast into the hand-hot water and sugar, and leave in a warm place till it has trebled in size.
Add the salt, sugar, dried fruits and spices to the flour in the bowl and when the yeast is all frothed up, stir it into the flour along with the warm milk, melted butter and beaten egg. Knead well, on a floured table or work surface, till the dough feels pliable and not sticky – anyone who is a bread-maker will know just the feel! As a rough guide, I count to 200 for this kneading. Divide the dough in half, then each half in half again, and continue till you have 24 pieces of dough. Roll each one into a bun shape, and put them, not too closely together, on a baking tray. Make pastry crosses and stick one on top of each bun. Put the baking trays in a warm place, and cover each with a tea towel.
When the buns have doubled in size – about 15–20 minutes – put them straight into a hot oven – 425*F/220*C/Gas 7/top right oven in a 4-door Aga – and bake for 10–15 minutes – check them after 10, they should sound hollow when you tap the base of the bun. Cool in a warm place on a wire cooling rack – this may sound odd, but I find that bread, buns, cake etc cooled in a cold place seem to toughen up.
Brush the hot cross buns with a glaze made of 3 tablespoons of granulated sugar and 1 tablespoon of water dissolved together then boiled for 1 minute.
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