This year Easter comes really early.
I had this idea of trying a few recipes until I found a delicious Hot Cross Bun so I could surprise people over Easter. This past weekend I set out to do the 1st batch and Jane Mason‘s book “All you Knead is Bread” came in handy for that.
*(Un)fortunately the recipe is delicious and I really don’t think I have any excuse to keep practising. Although I am sure I will be able to find some!
We’ve pretty much been eating a bun a day since Sunday and I have been advised I could not take them to colleagues at work…
150g wholemeal flour
300g plain white flour
9g fresh yeast / 4.5g dry yeast
280g milk, heated to boiling point and cooled to room temperature
5 tsps ground spices (eg. 2 tsp cinnamon, 1 tsp cardamom, 1 tsp ginger, 1 tsp fennel)
Honey, golden syrup or corn syrup for glazing
For the Crosses
50g plain white flour
pinch of baking powder
1/2 tsp vegetable oil
50g cold water
- Put the raisins in a bowl and cover with water.
- Mix the flours and make a well in the centre. Add the yeast and sugar to the well and pour in the milk. Cover and allow to rest 1h.
- Sprinkle the salt around the edges of the flour, then add the butter, egg and spices to the well. Mix and knead well for 10min. Pop back in the bowl, cover and rest 15min.
- Drain the raisins and gently knead into the dough. Pop the dough back into the bowl, cover and rest 2h until doubled in size.
- Put the dough on a unfloured surface and divide into 15 equal portions (I did 10). Shape into tight balls between lightly floured hands.
- Place about 5cm apart on a baking tray and cover with a tea towel. Rest for 45min.
- Pre-heat the oven to 200C degrees.
- For the crosses whisk all the ingredients together in a bowl. Spoon into a piping bag and carefully pipe the crosses on each risen bun.
- Bake in pre-heated oven for 18-20 min until the bun is golden (and the cross still white). Remove from the oven and transfer to a wire rack.
- Glaze the buns immediately with the glaze of your choice.