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Cover: A dish for all seasons

03Apr 12

Easter Hot Cross Buns Part 1

Hot Cross Buns -1This is quite a time-consuming little project, making your own traditional Easter Hot Cross Buns. But believe me, if you can make the time, it’s worth it to eat them fresh from the oven; lavished with butter, or topped with a thick layer of seasonal rhubarb and ginger jam.  It’s also a great idea for something to do with the kids during the Easter holidays, if you find yourselves stuck in on a rainy day. (Try this especially kid-friendly hot cross bun recipe.)  I’ve split this recipe into 2 parts.  Visit part 2 for instructions on finalising the dough, baking and decorating.

What you need:

For the buns

  • 630g strong white flour
  • 2 tsp ground mixed spice
  • ½ teaspoon ground cinnamon
  • 1 tsp salt
  • 50g unsalted butter, use a tiny bit for greasing the baking tray
  • 90g caster sugar
  • zest of 1 lemon
  • 1 ½ tsp yeast, fast-acting
  • 275ml milk, slightly warmed to tepid
  • 1 medium egg
  • 130g mixed dried fruit

What to do:

To start the process of making the dough

  1. To make the buns, sieve the flour, mixed spice, cinnamon and salt over a large mixing bowl.  Peel the lemon with a zest peeler and leave to one side.  Add the butter to the flour, rubbing it into the mix with the tips of your fingers.  Create a well shape in the middle of the mixture. Next, add the sugar, yeast and the lemon zest.
  2. Beat the egg together with the tepid milk and add that to the well.  Mix everything together to create a soft and pliable dough.  Gently combine the dried fruit into the mixture.
  3. Lightly dust a work surface with flour and knead the dough onto it gently and lightly for about 4-6 minutes, or until the dough becomes elastic and smooth.  Shape it into a ball.
  4. Warm a plastic or ceramic mixing bowl in the microwave for a few seconds, grease it with butter, place the dough ball inside, cover it lightly with a clean tea towel, and leave it in the airing cupboard or somewhere warm to rise for one hour.
  5. On your floured work surface, knead the dough again, but roughly this time, for a few minutes – to knock-out some of the air and return it to the shape it was before you left it to rise.  Shape it back into a ball, pop it back into the bowl, cover it again and leave it for another half an hour to re-rise.

 continued in part 2

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