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Easter Favourite - Hot Cross Buns

Posted on 24th January 2014
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Easter Favourite - Hot Cross Buns

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Surely we all love Hot Cross Buns. But where do they originate from and how are they made. Historically, in many Christian countries, these delicious buns are traditionally eaten toasted during the period of Lent, beginning with the evening of Shrove Tuesday (the evening before Ash Wednesday) through to Good Friday.  The iconic cross on the bun, otherwise they’d just be sticky buns right, is a representation and symbol of the Crucifixion. 
Superstition says that buns baked and served on Good Friday will not spoil or mold during the subsequent year, but hey who would be able to resist a Hot Cross Bun for an entire year?
So if you want to make some for yourself this is what you’ll need and what you’ll need to do:
Delicious Hot Cross Buns - Follow our receipe here
1 lb plain flour
1 level teaspoon caster sugar
1 oz fresh yeast (or 1 level tablespoon dried yeast)
1/4 pint lukewarm milk
2 fluid oz warm water
1 level teaspoon each of salt and mixed spice
2 oz caster sugar
2 oz melted butter
1 beaten egg
1 oz currants
1-2 oz chopped mixed peel
Grease and flour two baking trays and preheat oven to 190C. Sift 4 oz of the flour with the sugar. Crumble in the yeast and stir in the milk & water. Leave the mixture in a warm place for 20-30 mins until frothy.
Meanwhile sift the remaining flour with the salt & spice. Add the sugar. Stir the melted butter together with the egg into the risen yeast mixture. Gradually fold in the flour, currants and peel. Knead the dough on a floured surface until perfectly smooth. Divide into 12 pieces and shape into buns. Set the buns well apart on the prepared trays and leave them in a warm place until they have doubled in size. Make two cuts on the top of each bun to form a cross.
Bake just above the centre of the oven for 15-20 mins. Leave the buns to cool on a wire rack; while still warm brush them with a glaze made from 1 1/2 oz caster sugar dissolved in 2 tablespoons water.
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