This is perhaps a little late for Easter 2012 but in good time for 2013. Again, I’ve not made these before but they turned out really well and we’re liked by all. This is a slightly modified recipe of the BBC original.
Hot Cross Buns
For the buns
- 625 g strong white flour
- 8 g salt
- 2 tsp mixed spice
- 45 g butter
- 85 g sugar
- Zest of 1 lemon
- 10 g dried yeast
- 1 egg
- 275 ml warm milk
- 150 g raisins
And for the topping
- 2 tbsp plain flour
- 2 tbsp golden syrup
- Start by sieving the flour, salt and mixed spice into a large bowl. Rub the butter in the flour.
- In a separate smaller bowl, mix the milk, sugar, yeast and lemon zest. Leave it for 10 minutes or until you can see that the yeast has started.
- Combine above in the larger bowl and add your raisins at the same time.
- Once properly mixed, knead for 5-7 minutes.
- Leave it to rise for at least an hour or until doubled in size.
- Knock it back, divide into 16 equal size little balls and place them on a lightly buttered baking tray. (I do the division by splitting in twos.)
- Cover the baking tray with cling film and leave in a warm place for 30-60 minutes or until they’ve risen nicely. Mine took quite a while so be patient.
- Pre heat your oven to 240° Celsius or ‘rather high’ gas mark.
- While waiting for your oven to heat, mix 2 tablespoons of plain flour and a little bit of water in to a paste and spoon into a piping bag.
- Use the paste to draw a cross on the buns.
- Bake for 10-15 minutes or until golden brown and ready.
- Once out of the oven, brush the buns with warmed up golden syrup for that distinctive glaze.
- Let them cool down for five minutes or enjoy straight away.
Preparation time: 2-3 hour(s)
Cooking time: 10-20 minute(s)
Number of servings (yield): 16
Or well, east at least if you’re standing in the Western Europe. If I look back at my childhood and what I remember Easter for it has to be these two things; mämmi and paskha. Mämmi is a Finnish dessert that–how should I say this–doesn’t travel well because of its appearance. (Go ahead, click on the link and you’ll understand)
The second, paskha, traveled well into Finland from Russia back when we used to be part of the empire and get more influences from the Eastern Orthodox church.
Paskha or Pascha is a festal dish made in Eastern Orthodox countries of those foods which are forbidden during the fast of Great Lent. It is made during Holy Week and then brought to church on Great Saturday to be blessed after the Paschal Vigil. The name of the dish comes from Pascha, the Eastern Orthodox celebration of Easter.
It’s been part of my family’s Easter celebrations for as long as I remember and probably my favourite thing about the season. Of course, as a Finn, I should pick mämmi but try both side by side and tell me this isn’t better.
Without further ado, here’s my mums recipe for paskha.
- 250 g formage frais or quark (try and find the full fat versions of these, really makes a big difference)
- 70 g butter
- 70 g sugar
- 1 egg
- 1 egg yolk
- 75 ml whipping cream
- 50 g raisins
- 30 g crushed almonds
- 1/2 tsp vanilla extract
- 1 heaped tablespoon candied orange peel (or mixed peel)
- Gently whip the cream for a minute or two. You’re not trying to make whipped cream, just to give a bit more body
- In a large bowl, mix all the ingredients together really well
- Pour in to a paskha mold (more on this later), cover and place in the fridge for at least 12 hours or over night
I don’t actually have a paskha mould and wasn’t able to get one for this Easter. I made mine in a coffee filter holder with the filter in the place. If you do this, remember to wet the filter before pouring in your mixture. Traditionally paskha is made in a wooden mould that gives it its distinctive shape (see below). You can of course use anything that’s suitable as a mould. One thing is that excess fluid must be able to strain away so muslin and a hole in the bottom is needed. Maybe try a flower pot? This recipe filled a regular sized coffee filter and there was a little bit extra.
Preparation time: 10 minute(s)
Cooking time: 12 hour(s)
Number of servings (yield): 4