This month Sarah from Simply Cooked challenged bakers to make their own hot cross buns. Nothing says it’s Easter or the end of Christmas more than hot cross buns as they fill the supermarket shelves from ceiling to floor. The smell envelopes you as you enter the store drawing you through twisting aisles till you find yourself in a temple to Easter adorned with sticky buns & glinting foil covered chocolate eggs. I adore chocolate but why does it never taste quite as good when it’s been made into an egg? It’s as if the shape alone brings with it the taste of being slightly past it’s best. I strongly recommend making your own hot cross buns they are incomparable to their stodgy supermarket counterparts.
Makes 12
500g Flour
190ml Warm milk
125ml Warm water
7g Dried yeast
65g Caster sugar
1/2 tsp Salt
55g Butter, melted
1/4 tsp Allspice
1/2 tsp Cinnamon
1/4 tsp Nutmeg
2 Eggs
100g Currants
For the glaze:
1 Egg
1 tsp Water
A large baking sheet lined with baking parchment.
Pre-heat your oven to 180˚C (375˚F or gas mark 5)
In large mixing bowl combine the warm milk, water & yeast with 1 tsp of the sugar & 125g of the flour. Place in a warm spot to rest until the mix becomes frothy.
Melt the butter & allow to cool to room temperature. Add the salt, spices & remaining sugar to the yeast sponge. Pour in the melted butter. Lightly beat the eggs before gradually adding them to the mix stirring constantly. Add the currants & remaining flour stirring by hand as the dough comes together.
Turn out onto a lightly floured surface & knead for 8-10 minutes until the dough becomes smooth & elastic. Place in a clean bowl & cover with lightly oiled clingfilm. Set in a warm place & allow to rise for 1 hour or until the dough has doubled in size.
Knock back & divide into 12 buns. Shape the buns & transfer to a lined baking sheet. Cover with a clean t-towel, transfer to a warm place & allow to prove for 30 mins.
Beat an egg with a little water brush over the buns. Cut a cross on the top each bun using a sharp knife. Bake in a pre-heated oven for 15-20 mins or until golden brown. Transfer to a wire wrack & allow to cool. Enjoy cut in half & toasted with lashings of butter.
sarah, simply cooked
April 29, 2011
You are so right about the supermarket hot cross buns being stodgy. The homemade ones are so much better. I love your picture of the buns all lined up. Beautiful! Thanks for taking part in the challenge.
alexpaton
April 30, 2011
Thanks so much for setting the challenge I had great fun, so appropriate given the season. We sat outside my friend bar last night with a toaster, enjoying the royal wedding street party & stuffing ourselves silly on hot cross buns.
sarah, simply cooked
May 1, 2011
That sounds like the perfect way to eat hot cross buns.
Magic of Spice
April 29, 2011
These are so pretty…nice job with the challenge
alexpaton
April 30, 2011
Thank you. They tasted amazing & vanished far too quickly.
Sally
May 2, 2011
Resisting the urge just to comment ‘cute buns’ …they look so inviting. I can’t think why I didn’t make hot cross buns before – absolutely agree about the huge improvement to shop bought.
alexpaton
May 2, 2011
It’s an obvious pun but a good one. I’ve just been eying up your flourless lime cake with margarita cream, looks delicious. I need to get in on these Nigella challenge’s they looking like so much fun!