Hot cross buns are a controversial subject in our house. I don’t like them and everyone else does and because I don’t like them I forget to buy them and then everyone feels hard done by.
MY BUNS FRESH OUT OF THE OVEN ADN GLAZED WITH SUGAR SYRUP.
Actually I do like them, I just don’t like the ones in the shops; they are too doughy and heavy and not sticky enough. When I was little, my Dad would always take us to the bakery in the town where we lived, on Good Friday, to collect a dozen fresh hot cross buns. They were always warm, light and fluffy and generously sticky. We only had them once a year.
Nowadays, (and I’m aware I sound like I’m 107 ) they seem to be available all year round and are so weighty you could concuss a duck with the leftovers.
So, in a bid to go back to the buns of my childhood and to keep my own children happy, I’ve concocted a recipe based on Tom Herbert’s buns - from the Grillstock Cook Book and adapted it. I use a bread maker on the white dough setting to mix and prove the dough, but I think you could do it by hand or in a stand mixer.
RECIPE
A SOFT AN QUITE STICKY DOUGH = LIGHT BUNS!
1 sachet dried active yeast - or 7g
500g strong white bread flour
25g butter at room temperature
200ml tepid milk
100ml tepid water
50g soft brown sugar
1 egg
1 tsp salt
1tsp each ground ginger , cinnamon, ground mixed spice
200g mixed dried fruit and peel (I used some leftover from Xmas which had cut mixed peel mixed in.)
METHOD
THESE ARE MY BUNS AFTER RISING BUT BEFORE BAKING
Put it all in the bread maker in the above order, or mix by hand adding the fruit when you have a cohesive dough and knead till smooth and elastic.
Cut the dough into about 15 - 18 pieces - it depends on how big you like your buns! (They do approximately double in size.) Roll in to ball shapes.
Space them out on baking trays.
I controversially use…marzipan to make the crosses because my husband loves it but you can use the traditional flour and water paste to make a dough and make the cross with that.
Give them an egg wash and leave to rise somewhere warm for a couple of hours until well risen. I put the marzipan (for the crosses) on very gently after they have risen as they broke apart when I did them before rising , but I think you could do it either way.
Bake till nicely golden brown, I have an Everhot which is set to about 180 degrees C but you know your oven best, so I am not going to give you a temperature other than a guide.
Now for the very sticky top - which is absolutely essential!
Boil 2 - 3tbs tbs sugar with 2 - 3 tbs water in a small pan until it’s syrupy and brush this on top of the baked buns.
CINNAMON DOUGHNUTS, NAUGHTY BUT VERY NICE!
Now eat slathered in salty butter!
Any leftovers are lovely toasted - a bit like a teacake - again slathered in butter is a must. Or you can turn them into a delicious bread and butter pudding.
ADDITIONAL COOKS NOTE!
You can use this dough to make ordinary white rolls that are super good for sandwiches by omitting the spices and fruit.
You can also make the most delicious little doughnuts by breaking off walnut-sized pieces of the plain dough (no fruit or spices) and allowing them to rise well and spread out. Then deep-frying them (I use about 4cm sunflower oil in a normal saucepan), just do a couple at a time, drain on kitchen paper and then roll in caster sugar mixed with cinnamon; a naughty treat but oh so good and so light and so fluffy.