Kokova Magazine

Hot cross buns are traditionally eaten on Good Friday.

Since sharing one of these fruity, sticky treats is meant to cement friendship it is as good an excuse as any to bake a batch.

What better than a relaxing cup of tea, complimented with some home-made buns. Warm from the oven or toasted with butter, delicious any day, every day.

Ingredients

• 450g/1lb plain flour
• 1 tsp salt
• ½ tsp ground cinnamon
• 1½ tsp mixed spice
• 50g/2oz butter
• 75g/3oz currants
• 50g/2oz mixed peel
• 7g sachet of 1½ tsp of dried yeast
• 100ml/3½fl oz warm water
• 100ml 3½fl oz warm milk
• 1 egg

For the top

• 100g/4oz readymade shortcrust pastry
• 1 egg
• 2 tbsp freshly squeezed orange juice
• 2 tbsp granulated sugar

Procedure

• Sift the flour, salt, cinnamon and mixed spice into a large bowl and rub in the butter.
• Stir in the fruit, peel and add the yeast.
• In a separate bowl beat the egg.
• Make a well in the centre and pour in the water, milk and beaten egg.
• Mix this together to form a dough, then knead for 10 minutes on a floured surface. The mixture should form into a smooth texture and have an elastic consistency.
• Place your mixture into a bowl, cover with a tea towel (damp) and leave in a warm place to allow the yeast to activate and the dough to rise (it should double in size). You will need to leave it for approximately one hour.
• Knead the dough once more for about two minutes to remove the air.
• You can now divide the mixture to make your buns. This amount should make approximately 12 even sized pieces.
• Place your buns onto baking sheets, cover with a tea towel and leave to rise for another 30-40 minutes. Remember to leave enough room between each bun for the mixture to grow.
• Preheat the oven to 200C/400F/Gas 6.
• Whilst the buns are rising, roll out the pastry (quite thin) to decorate the top of the buns and cut into strips, you will need two strips for each bun, cut to the appropriate length.
• Beat your second egg and brush the top of each bun before sticking on your pastry strips in the shape of a cross. Once you have stuck on your pastry strips rebrush with egg.
• Place the buns into the oven and cook for approximately 15 minutes (timing may vary with fan assisted ovens etc). The buns should appear golden brown. To test turn a bun upside down and tap the bottom. It should sound hollow.
• To make the glaze place the orange juice and sugar into a small pan and heat gently until the sugar has dissolved.
• Brush this over the tops of your buns.
• Serve plain or toasted with butter for that perfect Hot Cross bun!

Traditional Hot Cross Buns © © Elena Moiseeva | Dreamstime.com