Loving… that moment when your son happily tells their father that they’ve eaten hot cross buns for three meals in a row! Not loving the fact that I kind of hadn’t noticed, but loving I was told after it all, and hey they were fed weren’t they? And that’s surely the main thing, right?…errr right?!
Loving…growing cosmos, lots and lots of them.
Loving…Exploring new places along old country roads.
Loving…late night visits to closed sea pools with full moons rising over the sea, and opportunities for wild kids to run just that bit wilder. Doing that, is seriously soul filling stuff after a week of things being fairly rubbish. (Now, did I mention that I had fed my kids unknowingly hot cross buns three meals in a row?)
This years Hot Cross Bun Recipe…juuuussst in case, you too run out of meal ideas.
Hot Cross Buns
300g sourdough starter
1 tsp dried yeast
4 1/2 cups strong bakers flour
375mls water (approximate)
handful of chopped dried apricots (or whatever dried fruit you like)
handful of chocolate buttons (optional)
1/2 tsp cardamom
1 tsp cinnamon
100g (1/2 cup) raw sugar
100g softened butter
1 tsp salt
Add all ingredients together except softened butter and salt- either by hand or mixer. If using a mixer, do so for about ten minutes. You want that dough really worked before adding the butter in, the gluten needs to be well developed.
Gradually add your cubed softened butter into the dough, also adding the salt. Continue to mix for a further ten minutes. If doing by hand, work it well.
Dough should look smooth and coming together off the sides of the bowl.
Place a damp tea towel or plastic shopping bag over the top of the bowl. This creates a gentle humid environment for your bread to rise. Leave it for an hour or so.
On to a really lightly floured surface, give your dough a brief three way fold or knock back. Back into the bowl for another hour or so.
Divide your dough into equal portions, (this recipe makes roughly 16 portions) rolling them into balls and then on to your baking trays. Allow them to prove for roughly another 1-3 hours, (depends on the temperature- dough should neither spring back or leave an indent) or overnight in the fridge. Again covered by either a damp tea towel or plastic shopping bag.
75g (1/2 cup) plain flour
2 tbls raw sugar
Mix ingredients together and use a piping bag to squeeze out crosses just before popping buns in the oven.
Bake at 200C for approximately 20-25 minutes, or until golden.
1/4 cup raw sugar
1/4 cup water
Heat the glaze and brush buns as soon as they are out of the oven.
Eat with enthusiasm.
Ever given your kids the same meal three times in a row unknowingly? Had a bit of a rubbish week, with the weekend being the perfect antidote?
Tell me, what are you loving at the moment?
[“Often life’s pleasures pass us by simply because we don’t take a moment to focus on them… Make a point of noticing everyday something that uplifts your spirit or tickles your heart… Stop to breathe in the joy of this moment and then tell someone about it. Share your joy and revel in it. When your joy is savoured, and then shared, it is magnified…” ROBIN GRILLE]