Treats and things

The year is flying by, it’s already March which means Easter is just around the corner! Hot Cross Buns are always a favourite at this time of year.

These buns are traditionally eaten hot or toasted during Lent, with the cross standing as a symbol of the crucifixion. And for those of you who are superstitious, apparently if you share a Hot Cross Bun with someone else it is supposed to ensure friendship for the year to come, also, because there is a cross on the buns, some say they should be kissed before being eaten!

I usually cheat and just buy my Hot Cross Buns from the supermarket but this year I have decided to try making them for myself. I looked up a number of recipes and changed around a couple of ingredients (i.e. I used currents instead of sultanas, ditched the cloves and substituted a little of the plain flour for wholemeal flour) and was very pleased with the outcome – very tasty and light!!

Hubby and I enjoyed them hot from the oven last night for desert with a little butter and golden syrup. Delish!

Hot Cross Buns (makes 12 buns)

375ml Milk
60g Butter
560g plain flour
1 TBSP mixed spice
1 TBSP cinnamon
1 tsp salt
4 TBSP caster sugar
10g dried yeast
150g currents
1 egg, beaten

Paste
Mix together:
2 TBSP caster sugar
75g plain flour
5 TBSP water

Glaze
Heat together (but don’t boil):
2 TBSP milk
2 TBSP caster sugar