Hot Cross Buns, Mk IIApril 22, 2011 at 10:36 am | Posted in Eating and Drinking, Joan the Cook | 3 Comments
Tags: hot cross buns
The making and eating of hot cross buns on Good Friday has now joined my list of seasonal traditions. Last year’s were tasty but not as Biblically risen as I would have hoped. This time round I’m following the trusty Delia’s recipe which is available online but reproduced here, with some minor changes, for convenience. To stay in keeping with my Famous Five time period, I’m giving Imperial measurements only.
Hot Cross Buns
2 oz caster sugar, plus 1 level tsp
1 level tbsp of dried yeast
1lb of plain white flour (I used half and half plain and strong white bread flour)
1 level tsp salt
I heaped tsp of mixed spice
5 oz of mixed dried fruits and peel
1 ½- 2 fl oz hand-warm milk
1 egg, beaten
2 oz butter, melted
For the crosses
2 oz plain flour
2-3 tbsp water
For the glaze
2 tbsp of granulated sugar
2 tbsp water
Stir the tsp of caster sugar into 5 fl oz of hand-hot water. Add the dried yeast, give a quick stir and leave to sit for ten minutes or so until it froths.
Meanwhile, sift the flour, salt and mixed spice into a large mixing bowl. Mix in the sugar and dried fruits [At this point Joan the Cook would maybe slip a raisin or two to Mischief the Monkey]. Make a well in the centre and pour in the yeast mixture and then the warm milk, beaten egg and melted butter. Mix, first with a wooden spoon and then with your hands (add a little more flour or more milk if the mixture is too wet or dry). Turn the dough out onto the table and knead for about 6 minutes, until it is smooth and elastic.
Return to the bowl and cover with a piece of lightly oiled cling film. Leave to rise for an hour or so, until the mixture is doubled in size. Turn it out and knead again so the dough returns to its original size.
Divide the mixture into 12 round portions and arrange them on a baking sheet on top of a piece of greaseproof paper, allowing room for them to expand. Using a sharp knife cut a deep cross on each bun. For the crosses mix the flour and water together, roll out and cut into thin strips and arrange in crosses on the top of the buns. I’ve halved the quantities Delia gives as I ended with far too much cross mixture.
Leave to rise for another 25 minutes. Pre-heat the over the gas mark 7/425ºf/220ºc. Bake the buns for about 15 minutes. While they are in the oven make the sugar glaze by melting the sugar and water together. Brush this over the buns as soon as they come out of the oven to make them nice and sticky.