The daffodils are beginning to appear, lambs are skipping about and we can finally feel the heat in the sun. Easter is here and so is the time to indulge in the traditional treats of the season, including moreish and inviting hot cross buns. Perfect toasted and dripping with butter, these beautifully tasty buns will be gone before you know it.
These sweet treats can be traced to as far back as the 12th century, with the trademark cross a clear symbol of the Christian faith. Eaten around Easter and believed to be imbued with magical powers, people used to hang them up in their house to ward off bad spirits! Whether it worked or not, who can say, but they definitely taste heavenly!
Hot Cross Buns Method:
Mix together the bread flour, salt, mixed spice and sugar.
Once combined, rub in the butter with your fingertips. Stir in the dried fruit and do the same with the yeast.
Warm the milk until slightly hot. Beat in the eggs and then add to the same bowl as the dry ingredients.
Use a butter knife to combine the mix until it forms into a dough and leave for 5 minutes. Remove from the bowl and divide equally into 8.
Shape these 8 portions into buns, lay on a baking tray prepared with baking parchment, cover with clingfilm and leave to prove for around 2 hours in a warm place, until is has doubled in size.
Once risen, heat the oven to 200C/220C fan. Mix the plain flour with a little water to form a thick paste. Pour into a sandwich bag, cutting a corner to make a piping bag. Pipe crosses on your buns.
Bake in the oven for 12-15 mins until golden.
Brush over with golden syrup and enjoy over the next two days.
Recipe: bbcgoodfood.com.
For more recipes try your hand at our Belgian Miserable Cake, our Iced Ginger Biscuits or our Cumberland Rum Nicky.
We hope you enjoy these seasonal treats, bursting at the seams with flavour. Let us know you got along and whether you tried any special variations!
