Happy Easter

Hot Cross Buns

I rustled up these  delicious hot cross buns this morning using Delia Smith’s recipe and currants from INA market, or ‘blackcurrants’  as the shopkeeper insisted on calling them.  I couldn’t find mixed peel but it’s a bit pointless  in this house as the kids pick it all out anyway. Delia says you can’t use easy-blend yeast here  and as I only make them once a year, I usually obey.

hot-cross-buns-uncooked

Delia Smith’s Hot Cross Buns

Ingredients

50g caster sugar plus 1 teaspoon

150 ml hand hot water

1 level tablespoon dried yeast

450g plain flour

1 level tsp salt

1 rounded teaspoon ground mixed spice

75g currants (or ‘blackcurrants’ if you’re shopping at INA)

50g  cut mixed peel

40-55 ml warm milk

1 egg, beaten

50g melted butter

For the glaze:

2 tbs granulated sugar

2 tbs water

First stir the teaspoon of caster sugar into (150 ml) hand-hot water, then sprinkle in the dried yeast and leave it until a good frothy ‘beer’ head forms.

Meanwhile sift the flour, salt and mixed spice into a mixing bowl and add the remaining (50 g) of sugar, the currants and mixed peel. Then make a well in the centre, pour in the yeast mixture plus  (40 ml) of milk (again hand-hot), the beaten egg and the melted butter. Now mix it to a dough, starting with a wooden spoon and finishing with your hands (add a spot more milk if it needs it).

Then transfer the dough on to a clean surface and knead it until it feels smooth and elastic – about 6 minutes. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise – it will take about an hour to double its original size. Then turn it out and knead it again, back down to its original size.

Divide the mixture into 12 round portions, arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the oiled polythene bag, for about 25 minutes. Meanwhile pre-heat the oven to gas mark 7, 425°F (220°C).

Bake the buns for about 15 minutes. Then, while they’re cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky.

HAPPY EASTER

Advertisements

7 thoughts on “Happy Easter

  1. Thanks for your comment which I was particularly delighted to get as this is a brand new blog and it is the first!

    All the best

    Pamela

  2. Anita – hope they turned out better than mine – I used the Nigella recipe this year – big mistake – hot cross rocks!

  3. Hi Pamela, I live in Boston, USA and am a big fan of your blogs. I am a goodie and do miss the Indian food badly. I also miss apple jam from India because we don’t get it here. I want to make it at home and can you possibly help me select the right type of apples for that..we get many types here, namely gala, delicious,Fuji, pink lady, Macintosh etc. Thanks in advance..
    Sanjay Gupta

  4. It’s a pity you don’t have a donate button! I’d certainly donate
    to this brilliant blog! I suppose ffor now i’ll settle for book-marking and adding your RSS feed to my Google account.
    I look forward to fresh updates andd will sharre this website with my Facebook group.
    Talk soon!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s