Hot Cross BunsApril 14, 2011 2 Comments
I really enjoy all festive times of the year and Easter is no exception. There are many reasons I love festive celebrations. I love the family time, the traditions and naturally the FOOD! Easter for an Italian family has lots of food traditions but as I consider myself not only Italian but also an Australian I can’t let it go by without making Hot Cross Buns for my family. This recipe is from the March 2008 addition of the Notebook magazine. I am scared to say I still have the copy of this book on my shelf 3 years on.. I am in fact a book and magazine hoarder! I hope this does not qualify me for the TV show ‘Haorders’. My husband would say it does.
Hot Cross Buns are a Good Friday Christian tradition, the cross on top of the buns symbolising a reminder of the cross that Jesus died on. Naturally you don’t have to be Christian to enjoy these beautiful sweet breads on Good Friday or any other day for that matter.
Did you know that there is a Rhyme about Hot Cross Buns.Recipe adapted from March 2008 Notebook with some added ingredients
- 375 ml Warm milk
- 7g dried yeast
- 55g caster sugar
- 60g melted butter
- 1 egg, lightly whisked
- 675 g plain ’00′ flour
- 1 tsp salt
- 3 tsp mixed spice
- 1 tsp cinamon
- 1tsp freshly ground nutmeg
- 170g sultanas
- 45g currants
- 50g mixed peel
- 80g cold water
- 170g apricot jam
- Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
- Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice, cinamon, nutmeg and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
- Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size. Please note: The dough tends to be very sticky and you may need to add more flour when you knead it. Add a little at a time so not to over do it. The dough should still be a little sticky not dry.
- Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
- Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).
- Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.
Adapted from March 2008 Notebook with some added ingredients
Tags: easter, Hot cross bunsBaking, Events, Hot cross buns