Hot Cross Buns

Hi Guys,

So, it's EASTER!!!!! This means "Hot Cross Buns" on Good Friday! Easter is one of my favorite times of year because it gives you the excuse to eat as much chocolate as you can!
Instead of the typical Hot Cross Buns that you usually get at the shop, the ones I made had a more bread-like crust and therefore not needing to be toasted! They were very simple to make, and during the proving time it was possible to do other things throughout the day.

I made these with my twin sister yesterday for my aunt's birthday! Hope she liked them! The pictures that I have provided don't have the sugar glaze on them as they'd only just come out the oven.

Every month I get the magazine from Waitrose and in the latest edition I found this recipe.

Granny Spear's Hot Cross Buns - From " Waitrose Magazine, Issue 72, March Edition"

Making Time - 30mins
Proving Time - 1hr 30mins
Cooking Time - 30mins

Ingredients -

• 12g Dried Yeast
• 680g Strong White Bread Flour, plus extra for dusting
• 175g Granulated Sugar
• 2tsp Mixed Spice
• 100g Margarine/Butter
• 75g Lard, chilled and cubed
• 1 Egg
• 200g Sultanas
• Vegetable Oil, for greasing

Crosses

• 75g Plain Flour

Sugar Syrup Glaze

• 1tbsp Granulated Sugar

1. In a small cup, mix the yeast with 50ml of warm water, until you have a smooth paste. Sieve the flour into a large bowl with the sugar and spice. Rub in the margarine (or butter) and lard until it resembles fine breadcrumbs. Make a deep well in the flour and add the egg, yeast mixture and 250ml of warm water. Draw the flour from the edge over the yeast mixture so that is is completely covered. Cover with a clean tea towel and put in a warm place until it erupts like a volcano and nearly doubles in size (about 1 hour)

2. With lightly floured hands, incorporate the sultanas in the mixture, working it just a little until you have a smooth dough; don't need too vigorously as you would bread dough. Divide and shape the dough into 16 balls, then roll each one on a lightly floured surface to make a smooth bun. Place the buns in even rows on a large oiled baking tray (or 2 smaller ones). cover with a clean tea towel and put in a warm place to rise, until almost doubled in size again (about 30 minutes).

3. Preheat the oven to 200 degrees centigrade, gas mark 6. For the crosses, whisk the flour with 80ml water to make a smooth paste and spoon into a piping bag or sandwich bag. snip a small slit in the end and pipe a line along each row of proved buns, then repeat in the other direction to create crosses. Bake for 30 minutes on the middle shelf of the oven, until a rich golden colour.

4. Meanwhile, make the sugar syrup glaze. In a saucepan, mix the sugar with 3tbsp water and simmer over a low heat until syrupy and all the sugar has dissolved (about 2-3 minutes). Transfer the buns to a wire rack, brush over the sugar glaze and leave to cool before serving.

If you don't wish to use a piping bag to put on the crosses, then use a teaspoon to drag the flour mixture across the buns for an easier alternative.

My family and I found that they were a lot nicer warm! Please enjoy!!!