As I was making these Eastery delights I received a call from people telling me that my computer needed attention. It was a Saturday morning and I genuinely believe that Microsoft have better things to be doing than cold-calling their customers. I politely said I was too busy to worry about it and hung up.
Coincidentally, I was also listening to an episode of This American Life about people in life who are “suckers.” I wondered how many people were suckered by phone scammers like the hoax Microsoft guys. These were deep thoughts for a Saturday morning!
Then, ever the distraction, Norman caught my attention. Norman, who is not supposed to sit on the lounge without human company has taken up permanent residence on our lounge as the weather cools down – humans are suckers on a daily basis, constantly being played by their animals!
I hope you’ll note that I remembered to cross these buns, unlike the last ones! Also, I hope you’re all sufficiently excited for Easter – it’s so soon!!
Hot cross buns:
- Makes 12
- 125ml warm water
- 1 x 8g sachet yeast
- 3 tbsp sugar
- 3.5 cups plain flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp mixed spice
- ¼ cup mixed peel
- 1 cup sultanas
- ½ – ¾ cup cold water
- 3 tbsp flour
- ½ tsp sugar
- 2 ½ tbsp water
- 2 tbsp caster sugar
- 2 tbsp water
Combine your water, yeast and sugar. Stir well, then allow to sit and froth up for ten minutes.
While the yeast rises, mix together the flour, cinnamon, nutmeg and mixed spice – give them a good mix to evenly distribute all of the ingredients. Add in the mixed peel and sultanas and stir them in well.
Add the yeast mixture into the dry ingredients and combine, then add in the water in small increments until you have a cohesive dough without being sticky. Depending on the weather, your flour, the water etc, it may take only half a cup to give you the desired outcome – pour your water in slowly as it is mixing and keep an eye on it so that you don’t end up with a watery mixture.
Grease a baking tray. After 40 minutes, turn the dough out onto a lightly oiled surface. Oil your hands lightly as well, this will stop the dough from sticking and is less messy than flour. Divide the dough into 6 portions and shape each portion into a ball. Pop your buns onto the greased baking tray so that they are just touching.
Leave them to rise for a further 20 minutes.
Preheat your oven to 200°C.
While the buns are rising, whip up your crosses by mixing the plain flour, sugar and water into a runny paste and scooping it into a piping bag (or a snap lock back.) When the buns have risen, snip the end off of snap lock back and pipe crosses onto your buns. Pop them straight into the oven and bake for 20-25 minutes. In the last five minutes of baking, turn the fan of your oven on to coerce them into browning.
When the buns are out of the oven, grab the glaze and brush it over them while they’re still hot.
Serve with butter. There is no such thing as too much butter in the realm of hot cross buns.