Hot cross buns, Easter tradition

Youth – Daughter

Salut, salut

After only 5 days of my 17 days holiday, I was bored. I love holidays, for a few days, then I get bored really easily! So, I went into town to see what was new; cute blouses, cute skirts but my reason stopped me… Then I went in a bookshop, bad idea. I have some cookbooks in France and I came with none of them, I resisted the temptation to buy one here, well I did resist. I was in that bookshop months ago and they have a Welsh corner, I then discovered an awesome cookbook that I didn’t buy because I was being reasonable. Did I tell you I was bored? I bought the book 5 days ago. It was starring at me, with its only £14.99 and amazing recipes! I’m kind of weak.

Anyway, today’s recipe is the first I made of that book, Blas – Taste de Lisa Fearn. It is a traditional Easter recipe and because I kept seeing those little things everywhere (you literally sell them e-ve-ry-where), I though that it could be nice to test the book with them. Oh, and the recipes are in English and in Welsh so, lesson of the day: “hot cross buns” is “byns y grog”!

8 yumyums. 400g flour, 1 tsp salt, 1 tsp dried yeast, 3 tbsp caster sugar, 1 tbsp butter, 140ml warm water, 140ml warm milk. The recipe also have 1 cup of currants or raisins but I really hate them so, I’ve done without! In some shops I saw hot cross buns with chocolate, caramel, dried fruits, fudge… So just put 1 cup of whatever you want, or nothing.

Prep: 10mn + 10mn — Rest: 1h + 30mn — Bake: 15 à 20mn

Rub the butter into the flour, add the salt, sugar and yeast; each one should be at a different opposite place of the bowl. Dig a well and add the water/milk (with 1 cup of your choice or nothing). Mix with a wooden spoon and when a ball starts to appear, put flour on your hands and start to knead. Knead for about 7mn.

Place your bowl with the dough somewhere warm and cover it with a damp clean tea towel. Leave it there for about 1 hour, it should double size.

After this rest hour, punch gently the dough and knead again for about 5mn. Divide it into 8 pieces of equal size. Take a basic oven dish/baking tray and oil it, if you don’t want to oil it just put baking paper. Put your 8 balls in it, put it back somewhere warm and still covered for about 30mn.

Preheat the oven to 220°. While the oven does its thing, mix in flour and water in a little bowl, it shouldn’t be too liquid. Put a cross on each hot cross bun-to-be with the thin mixture you just got.

After the 30mn rest, put the hot cross bun-to-be in the oven for about 15 – 20mn, until golden brown. Glazing them with a heated mixture of sugar and water or melted apricot jam will make them sticky and shiny but it’s not mandatory.

So, honestly, what do you think about that recipe? Do you like hot cross buns? Oh, do you have a magic ingredient in replacement of the ugly raisins? I know my crosses are not perfect but you’ll have to forgive me, it was my first. I was really curious about the taste but I really like the white bread/brioche taste they have! I think it tastes different with raisins so I’m waiting for your opinion :)

Des bisous

(You can find this article in French here.)

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