Hey Everyone!

I love Easter…not just because it’s the time of year you can gorge yourself on chocolate but because it symbolises growth and new beginnings. It’s also a sign of Spring being in full-swing…well, usually anyway; you never know with British weather, lmao!

Anyway, the last couple of days I’ve been doing some baking…specifically baking Hot Cross Buns because my Dad absolutely loves them and he’s found it hard to get plain ones in the UK…they’ve all got either chocolate or dried fruit in them; he doesn’t mind the ones with chocolate in so much but he loathes the ones with dried fruit in them. I found a recipe somewhere online which I used the other day but either the conversions were wrong (everything was in grams and it was hard to convert it to UK cups instead of US cups, especially since I suck at maths) or the recipe wasn’t right…either way, the first batch from yesterday were small and more akin to Hagrid’s infamous rock cakes rather than actual light and fluffy bread. Today’s batch were so much better…I tweaked the recipe a bit and put some of my own touches into it, so it’s not really the same recipe anymore…I mean, when it comes down to the basics it kind of is but I added a thing and changed some others and it resulted in a lovely batch of Hot Cross Buns. I wanted to share with everyone…even the featured photo is one I took of my final product (usually I use a stock photo, lol)! So, here you go…I hope you enjoy them as much as my family does!


Hot Cross Buns

For the Buns:

3 cups Strong White Flour
½ tsp Salt
2 tsp Mixed Spice (heaped teaspoons)
½ tsp Cinnamon
¼ cup Brown Sugar
50g Butter, cubed and softened
2 tsp Dried Yeast
200ml Milk
2 Eggs

For the Crosses & Glaze

3 tbsp Plain Flour
2 tbsp Water
½ tsp Cinnamon

Method:

In a bowl, mix the flour, salt, mixed spice and sugar. Next add softened butter and rub to breadcrumbs with your fingers; at this point, sprinkle over the yeast then mix. Gently heat the milk so it is hot but still cool enough to put your finger in for a few seconds; beat in the eggs and pour into the dry ingredients. Using a blunt knife, mix the ingredients to a moist dough and leave to soak for 5 minutes; take the dough out of the bowl and cut into 8 equal pieces. Shape into buns on a floured surface; space apart on a baking sheet, dust with flour and cover loosely with cling film. Leave buns in a warm place until doubled in size (approx. 45 minutes to 1hr 15mins, depending on how warm the room is); when the buns have doubled, heat the oven to 220C Conventional/200C Fan Bake or Gas Mark 7. Mix the plain flour and cinnamon with water to make a lightly flavoured paste, pour into a plastic bag/Ziploc bag and cut one of the corners with a small cut; pipe crosses on top of each bun. Bake for 12 to 15 minutes until risen and golden-brown. The buns will keep fresh for a day; after that they are best toasted and served with butter. Enjoy!


I wish all of you a very happy Easter and hope that this is the start of many good things for all of you!

Love,
Kyrena x