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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Traditional British Hot Cross Buns for Easter Ingredients:
8 oz all-purpose flour (white or wheat) |
2 oz sugar |
3 or 4 handfuls of dried fruit (raisins, cranberries, tart cherries, sultanas, currants - you pick!) |
1 tsp. all-spice |
1 tsp. nutmeg |
1/4 tsp. cinnamon |
pinch of salt |
list two |
1/4 pint milk |
1/4 pint hot water minus 3 tablespoons |
1 tsp. sugar |
4 oz all-purpose flour (white or wheat - same as list i) |
1 pkg. yeast |
1 egg, beaten |
2 oz melted butter |
Directions:
1. Place all of the ingredients from list I in a large mixing bowl. Stir, then set aside.
2. Heat 1/4 pint milk in a small saucepan, being careful not to let it boil (remember, milk boils fast, so keep an eye on it!)
3. Pour the warmed milk into a jug and immediately add 1/4 point hot tap water (minus three tablespoons - don't ask why, just do it. This was a great-grandmother's recipe, there's a reason for it somewhere).
4. Add the yeast, sugar and flour to the milk and water, then stir until the mixture froths (this is a sign that the yeast has activated).
5. Add the egg and melted butter to the yeast mixture, then pour it into the mixing bowl containing the ingredients in list I.
6. Stir then knead the mixture until it forms a dough. (Note: if the mixture seems especially runny, don't panic - just keep on adding small amounts of flour until it comes together - a little faith and perhaps a strong whiskey are helpful at this juncture).
7. Turn the dough out onto a floured surface, crank up the stereo to something with a beat and knead for a good ten minutes - until the dough has acquired a smooth, elastic texture.
8. Pull off small lumps of dough and shape them into balls a little smaller than the palm of your hand.
9. Place the lumps on a floured baking sheet, cover it with a damp dishtowel and place in a warm spot until they have doubled in size. (This should take about two hours, longer if humidity is low).
10. Bake buns on 400F for 10 minutes. (Watch the bottoms carefully - you want hot, not burning, buns!)
11. Cool the buns on a wire rack then serve them warm with butter or sliced and toasted - with butter.
12. Makes 12-16 depending upon size.
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