Hot Cross Buns

Today I saw the first tiny glimpse of bright yellow crocus peeping through the lawn in our garden.

It is quite possibly my favourite thing in the whole year - the first sighting of bulbs opening, blossom blossoming and tiny leaves unfurling, the hint of life after months of drab, grey, dismal-ness.  I think the crocuses are my favourite as they look just like the glint of a foil covered chocolate egg, and I get the same rush excitement I did at Easter when I was small.

Suddenly feeling Easter-y, which I haven't yet, I thought I would give hot cross buns a go.  They were rather a success... we ate one or two (or four) hot from the oven last night and then several toasted for breakfast this morning.  Here is the recipe, they are very easy, and lots cheaper than in the shops.

Hot Cross Buns

1lb / 450g strong white bread flour

3oz / 75g cold butter

pinch salt

1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

2 tsp mixed spice

3oz / 75g sultanas

2oz / 50g currants

1oz / 25g chopped mixed peel

4oz / 100g caster sugar

2.5 tsps quick acting yeast

10fl oz / 300ml milk

2 eggs

You could play around with the fruit, try dried apricots and cranberries instead of the currants and mixed peel, or add grated orange zest and brush the tops with marmalade when they come out of the oven.  

Sift the flour into a large bowl, add the salt and cut the butter into small pieces.  Rub the butter and flour between your fingers until you have a breadcrumb consistency (try not to overwork it), then stir in the spices.

Pick through the dried fruit checking for stalks (the currants are the main culprits!), then place in a small bowl with the sugar and yeast.

 Gently heat the milk until warm, and pour over the fruit.  Make a well in the flour, pour in the fruit, then beat the eggs in the small bowl and add them too.  Stir to bring together, and knead for ten minutes until soft and elastic.  The dough is fairly soft/sticky, so you could knead on a surface, or just punch your hand down into the dough, move the bowl round an inch, punch, etc.

 Form the dough into a ball cover the bowl with clingfilm or a tea towel, and leave in a warm place until doubled in size (about 1 1/2 hours).

 Just before it's ready, mix 2tbsp flour with 2 tbsp water and mix to make a dough.  Roll out into a long sausage about 0.5 thick and cut into 4 inch long pieces.

 When the bun dough has risen, knead again for a minute, then divide the dough into 18 - 20 pieces.  Shape each piece into a round bun and place on a greased baking tray.  Dip the sausage lengths in water and wrap over the top of the buns to form crosses, tucking the ends underneath.

  Cover with a tea towel and leave in a warm place until doubled in size - about 30 mins.  Pre heat the oven to 200C/gas mark 6.  Whisk together an egg yolk, 2 tbsp milk and 1 tsp caster sugar and brush over the buns before baking for 10 mins, then turn the oven down to 180C/gas mark 4 and bake for a further10 mins.  You can brush them with marmalade or any fruit conserve/jelly mixed with a little boiling water just as they come out of the oven to give them a delicious sticky sweet top.

Cool on a wire rack (that is if you can resist eating several hot from the oven with lots of butter...)  Toast them for breakfast, lunch, tea, supper, midnight snacks etc.