Hot cross buns

'Homemade hot cross buns are a special Easter treat, but are really wonderful at any time of the year.  They go down extremely well (in all senses!) at the cookery school.  Eat fresh from the oven, split in half and spread with butter, or toasted and buttered a day or so later. They will also freeze very well'

Rachel Allen, 'Bake', p210

Happy Easter!  Hope you've had a wonderful, choctastic day!  Evan, Megan and I are enjoying a lovely Easter break in Wales with Granny & Grandpa.  Of course, it's been a great excuse to rustle up some baked treats!  Rachel has 3 Easter recipes in 'Bake' - Simnel cake; Easter chocolate tart and hot cross buns.  I made the latter 2 this year, Simnel cake is saved for Easter 2015!

I once heard a church minister talking about the significance of hot cross buns.  Apparently every ingredient has a significance - the cross of course; the spices represent those that were sprinkled on Jesus' body; and the currants that develop a red ring when cooking, to represent blood!  His point was that all these fancy variations, which add ingredients such as chocolate; cranberries and various other fruits, are missing the real meaning.  I looked to Google for an authentic recipe, but couldn't find one.  In fact, most of the articles point to it being a pagan idea (as many symbols seem to have been originally) with the cross dividing the bun into 4, to represent the seasons.  Whatever the real meaning, I'm very much in agreement with my Mum, who doesn't like to eat them before Good Friday.  Like mince pies and Christmas pudding, some things just belong in their season.  I hate to see hot cross buns for sale in January!  Ooh, sorry Rachel, I've just disagreed with your above quote!

Hot cross buns are quite time consuming as, like bread, they need time to rise and prove.  However, also like bread, much of this is just waiting time.  It's really a case of being organised, and ready to attend to the dough at the correct times.  Here's Rachel's recipe...

• 100g (3 1/2oz) caster sugar
• 225-300ml (8-10fl oz) warm milk
• 15g (1/2oz) dried yeast or 25g (1oz) fresh yeast or 2 x 7g sachets fast-acting yeast
• 450g (1lb) strong white flour
• 75g (3oz) chilled butter, cubed
• 1/2 tsp cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 tsp mixed spice
• Pinch of salt
• 2 eggs, beaten
• 75g (3oz) currants
• 50g (2oz) sultanas
• 25g (1oz) chopped mixed peel

• Egg wash made of 2tbsp milk; 1 tsp caster sugar and 1 egg yolk
• For the cross - 110g (4oz) shortcrust pastry, rolled out about 3mm thick and cut into strips about 5mm wide

1. In a measuring jug, mix 1 tbsp sugar with 60ml (2fl oz) milk and yeast.  Let stand in a warm place for 5 minutes until frothy.  If using fast-acting yeast, there is no need to leave to stand.
2. Sift the flour into a large bowl and rub in the butter.  Add the cinnamon; nutmeg; mixed spice; salt and remaining sugar.  Mix well.  Add the beaten eggs to remaining milk,  pour in the yeast mixture and mix together.  Make a well in the centre of the dry ingredients, add most of the egg and milk and mix to a soft dough, adding more egg and milk if necessary.
3. Knead for 1 minute until smooth.  Add the currants, sultanas and mixed peel and continue to knead until the dough is shiny.  Alternatively,  knead in an electric food mixer using the dough hook.
4. Cover the bowl with cling film, then leave in a warm place for 1 1/2 - 2 hours, until it doubles in size.  Knock back by kneading for 2 minutes, then leave in the bowl (or covered with a clean tea towel on the work surface) to rest for 5 minutes.
5. Pinch off sections of the dough approximately 40g in weight and shape into buns.  Place on an oiled baking tray, gently brush with egg wash and, with a sharp knife, mark the top of each bun with a cross.  Place a cross of shortcrust pastry onto each bun, tucking the pastry loosely underneath.
6. Allow to rise for 30-45 minutes to double in size.  Egg wash again carefully.
7. Preheat the oven to 220C/425F/GM 7.  Bake the buns for 5 minutes, then reduce the heat to 200C/400F/GM 6.  Bake for a further 10 minutes, or until golden.  Remove from the oven, and cool on a wire rack.

Well, my attempt wasn't entirely successful.  At the last minute, I realised my yeast was 2 months out of date, but thought I'd give it a go anyway.  The buns didn't really rise, although they tasted OK.  The picture above shows the buns ready to go into the oven... I forgot to take a 'baked' photo before we munched them all.  So, they couldn't have been that bad!  But, lesson learned, check yeast before starting!  I'll have to try again next year.

Gone midnight now so I'll say goodnight, but hopefully write to you tomorrow about chocolate tart and Creme Egg cookies!