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Sunday, April 8, 2012

Easter: Hot cross buns

When I first made these (in Norwich) I guess it was my first real effort at any kind of yeast bread baking, plus I remembered my Mum saying that hot cross buns were a bit of a 'mare to make as the dough gets sticky, so I was pleasantly surprised when they came out looking like hot cross buns.  Alice came round for a cup of tea on Sunday afternoon, bringing tea leaves she'd just bought in Darjeeling, and it seemed like a perfect afternoon tea combination.

In the USA, I discovered that the closest you get to a hot cross bun is an over-sweet abomination with an icing cross.  So I was glad I'd realised I could make them myself, and made a whole lot of mini ones to take into work and share.

I didn't actually make these today, but had some in the freezer and heated them up because it is Easter Sunday.  I can't find the exact recipe I used, but I think it might have been this one.


For the buns:
625g/1.3lb strong white flour, plus extra for dusting
1 tsp salt
2 tsp ground mixed spice
45g/ 1.5 oz fake butter, cut into cubes, plus extra for greasing
85g/3oz sugar
1 lemon, zest only
1½ tsp fast-action yeast
1 tbsp ground linseed mixed with 3 tbsp boiling water
275ml/10fl oz tepid milk
125g/4oz mixed dried fruit

For the topping:
2 tbsp plain flour
water
vegetable oil, for greasing
1 tbsp golden syrup, gently heated, for glazing

Mix the flour, salt and ground mixed spice in a large bowl, then rub in the butter to make 'breadcrumbs'.  Mix in the sugar, lemon zest and yeast.  Add the linseed mixture and the tepid milk.  Mix together to a form a soft, pliable dough.  Turn out the dough onto a lightly floured work surface.  Carefully work the mixed dried fruit into the dough until well combined.  Knead lightly for 5 minutes, or until smooth and elastic.

Grease a large, warm mixing bowl with butter.  Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.  Turn out the proved dough onto a lightly floured work surface and knock back the dough.  Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces.  Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands.  Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.  Grease a baking tray with butter and transfer the buns to the tray.  Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag.  Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.  Heat the oven to 240C/475F/Gas 8.

For the cross, mix the plain flour to a smooth paste with 2 tablespoons of cold water.  When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag (or a plastic bag with a little corner cut off) and pipe a cross on each bun.

Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.


Shamefully, I have to note that, while these are wonderful, I actually kind of love the slightly gluey texture you get in (British) supermarket ones.
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