Hot Cross Buns

This month the theme for Fresh from the Oven was hot cross buns and the challenge was hosted by Sarah of Simply Cooked.  Hot cross buns are traditionally eaten for breakfast on Good Friday, not that I’d ever had them for breakfast on Good Friday until this year, and even then, they were more brunch than breakfast.  Not only was it a first for eating these buns for breakfast, it was a first for making them too.   When I first found out about what the challenge was I was delighted as it would give me a chance to prepare something I knew I really wanted to make but I’m sure wouldn’t have made if it hadn’t been for the challenge.

I did consider not making the traditional ones.   My husband doesn’t like dried fruit so I considered making them with chocolate instead which I read is popular in Australia, but in the end I felt that as it was my first attempt I should try to make traditional ones and I can always be experimental next time.   There was of course an upside to my other half not liking currants.   He picked them all out and left them on the side of his plate.   All the more for someone else…

Ingredients

450g strong plain flour

50g caster sugar

7g fast-action dried yeast

1 tsp salt

1 heaped tsp mixed spice

100g currants

1 tbsp dried milk powder + 50ml water or 50ml milk

1 egg, beaten

50g butter, melted

For the Crosses

2 tbsp plain white flour

A little water

For the Glaze

1 tbsp caster sugar

A little water

How to Make Hot Cross Buns

1. Dissolve 1 tsp sugar into 150ml of warm water.  Add the yeast and leave it to become frothy.

2. Sift the flour, mixed spice and salt into a large mixing bowl.   Add the sugar, currants and milk powder (if not using milk).   Mix in and make a well in the middle.

3. Add the yeast mixture, melted butter, egg and most of the water or milk.  Mix with a wooden spoon.   It should form a dough.  Add the extra milk/water slowly if necessary.

4. Knead the dough for about 6 minutes then put it in a lightly greased bowl in a warm place to rise. Cover with a damp tea towel or plastic bag. Leave for an hour.

5. Knock the dough back and knead briefly.  Divide into eight and  place on a baking tray with enough room for each to expand.  Mark a cross on each one and leave to rise again for about 30 minutes.

6. Before putting in the oven make the crosses.   Mix a little water into the flour so it forms dough.   Form into sausages and lay on top of the buns where the crosses have been marked.

7. Bake in the oven at about 220c for about 12 minutes.

8. Put the sugar and water for the glaze in a small saucepan.   Heat up until all the sugar has dissolved.   As soon as the buns come out of the  oven brush them with the glaze and leave to cool slightly.

9. Serve warm with butter and jam.