Well Easter has been and gone (pretty much) here in NZ and we have certainly had our fill of goodies. It is amazing how much of a stash my children can collect with all the gifts, eggs and goodies they are given around this time! This year I actually decided not to give them any Easter eggs – Boo- Hiss I here you cry. However believe me they didn’t need any extra and were more than happy with an Easter present of crocheted bunnies instead of chocolate :).
One of our ‘traditions’ around this time has stuck though and that is to make Hot Cross Buns on Good Friday. My recipe is a gluten one so the rest of the family get to enjoy it more than I do. I have been experimenting with GF, DF and sugar free adaptations however so far they have ended up as slightly soften rock shapes …..edible however not that palatable. Work in progress there I think!
Here instead is our tried and tested version of Hot Cross Buns. The recipe says it makes 16 however these are very tall so you could actually make 32 smaller ones with this recipe. I have also halved the recipe before (still using one egg though) with the same yummy outcome. Sorry I can’t remember where I got this recipe from many years ago so if you know or it is yours please let me know so I can give you credit 🙂
Hot Cross Buns
- 1 Tbs dried yeast
- 1/8 C caster sugar
- 1 cup of warm milk
- 4 Cups Flour
- 1tsp cinnamon
- 1 tsp allspice
- 60gm butter chopped
- 1/2 cup currents
- 1/2 cup sultanas
- 1/2 cup warm water
- 1 egg lightly beaten
-Mix yeast, warm milk and sugar in a small bowl and whisk until yeast is dissolved. Leave to get frothy in a warm place.
-While yeast mixture gets frothy combine the flour and spices in a separate bowl. Rub in the butter until it is like breadcrumbs. Add the fruit into this.
-Combine the flour mixture with the yeast mixture, egg and warm water.
-Mix and lightly knead until it makes a ball of dough. Leave in the bowl, covered, for 1 hour and 20 mins or until doubled in size
-Knead the dough for 5 mins on a floured surface and then divide into 16 balls (you could do 32 smaller ones easily).
-Place the balls of dough into a greased tin, touching each other, and stand in a warm place for another 20 mins.
-Pipe on the crosses (1/2 C plain flour, 1 Tb caster sugar &1/3 Cup water mixed) if desired
-Bake at 180C for 10 mins then reduce heat to 160C for another 20 mins.
Hope this finds you enjoying the end of your Easter break & not too loaded with goodies 🙂