And here’s a little more of a British Easter tradition

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

Ingredients

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

Method

  1. Start by sieving the flour, salt and mixed spice into a large bowl. Rub the butter in the flour.
  2. 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.
  3. Combine above in the larger bowl and add your raisins at the same time.
  4. Once properly mixed, knead for 5-7 minutes.
  5. Leave it to rise for at least an hour or until doubled in size.
  6. 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.)
  7. 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.
  8. Pre heat your oven to 240° Celsius or ‘rather high’ gas mark.
  9. 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.
  10. Use the paste to draw a cross on the buns.
  11. Bake for 10-15 minutes or until golden brown and ready.
  12. Once out of the oven, brush the buns with warmed up golden syrup for that distinctive glaze.
  13. 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