One a penny, two a penny… Hot Cross Buns!!

Hot Cross Buns

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

Heat the milk and butter together and leave to cool slightly.  Sift together the flour, spices and salt, then add the sugar, yeast and currents.  Stir in the warm milk and butter and the egg.  Knead well until smooth (about 10 minutes).  Cover and leave in a warm place for approximately 1.5 hours or until the dough has doubled in size.
Punch the dough a few times to release the air and then divide it into 12 medium sized balls and place close together (but not quite touching) on a baking tray lined with baking paper.  Cover and leave in a warm place for 10 minutes or until the buns have risen.  Place the paste for the crosses in a piping bag and pipe crosses on top of the  buns.  Bake for 15 – 20 minutes at 190 degrees.
When the buns are still hot from the oven brush with the hot glaze.
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Comments
2 Responses to “One a penny, two a penny… Hot Cross Buns!!”
  1. Becky says:

    Mmmm…going to give this one a go!!! Have a craving going on today…must be all that winters weather we had over the weekend!

  2. Niggy says:

    Watch hubby’s waistline ! Looking forward to trying your recipe soon

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