It’s that time of year when there is a whole lot of fruity looking buns with crosses lingering around and a suspiciously large amount of chocolate on offer.
Whether you celebrate this time of year for religious purposes or like to rejoice with the Goddess Eostre. The changes of Autumn and Spring being celebrated, quiet time in a church, happiness over a long weekend with loved ones, or simply enjoying some time out with a good book.
What ever you get up to… make it a wonderful one.
Hot Cross Buns
200mls hot water
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/2 tsp dark malt flour
1 tsp dried yeast
250g sourdough starter
100g sugar (2/3 cup, more if you like them sweeter)
100g softened butter
11/2-2 tsp salt
4 1/2 cups flour (675g)
Soak the fruit in the hot water, leave for a couple of hours/ over night. Mix all ingredients together, except for the salt. Autolyse period 20-45 minutes. Add the salt and mix again, then turn out on to a lightly floured bench to knead until you get a lovely smooth ball of dough. Pop the dough back into the bowl, plastic bag over the top and leave to prove. A couple of proves and folds over the next few hours. Then out onto lightly floured surface again and divide into 16 or so portions. Roll into balls, or simply divide to get a more square shape. Pop them on a lined baking tray, cover and leave for another prove.
1/2 cup flour
1/4 cup sugar
1/2 cup water
Mix together and spoon into a piping bag just before they hit the oven.
Then bake at 210C for approximately 15-25 minutes, (depends on the size, bake until golden.)
1/4 cup sugar
1/4 cup water
Bring to a simmer for a couple of minutes and then brush onto hot buns.
Hot Cross Buns- commercial yeast recipe
Hot Cross Buns- whole sourdough recipe
Chocolate Hot Cross Buns- semi sourdough recipe