I'm a bit erratic with recipes.
There are some dishes which I use the same recipe year in, year out like my coveted lemon meringue recipe, the family belgian biscuits, Nigella's snickerdoodles etc. Others - I try a variety of different recipes, never really getting emotionally attached to them. Easter Buns (Hot Cross Buns) fall into the latter category.
The key Easter traditions in my family as I was growing up were that we had Hot Cross Buns on Good Friday and then a visit from the Easter Bunny on Easter Sunday. I don't know whether this was really the case or not, but in my memory those were the only days that we consumed those particular food items - none of this having a bit of munch from January onward. Even as a teenager I was very strict with this and refused to consume Easter Eggs before Easter Sunday! But I digress....
Hot Cross Buns on Good Friday, especially making them myself, is a tradition that I still love. Admittedly, I do gobble up some store bought ones in the lead-up as I really do like the spicy fruity breadiness of them. However, whenever possible I make them myself on Good Friday.
Some years it is with the help of an electric bread maker, some years it is with a recipe that only has one rising. This year is a repeat performance of last year's experiment with a multipurpose bread recipe that I received from a friend's mother years ago. I loved them - I hope you do to!
Happy Easter to you all!
Traditional Hot Cross Buns
(Based on Lynn Hutchison's Chatham Island Bread)
1/4 C Sugar
2 t Salt
20g Butter – melted
500ml Warm Water
1/4 C Milk Powder
1 T Cinnamon
1 T Mixed Spice
14g Dried Yeast
1 egg – lightly beaten
1/4 C Currants
1/4 C Candied Peel (can be ommitted)
1/2 C Sultanas
750g Flour
8g Bread Improver
Mix together Sugar, Salt, Butter, Water, Milk Powder, Spices and Yeast. Leave in a warm place for 10-20 mins (until frothy). Mix in the egg, the fruit and finally the remaining ingredients, turning onto the bench and kneading until the dough is elastic (about 10 -15 mins - when you press down with your fingers, the dough should bounce back). Pop into a bowl that is at least twice the depth of the dough's volume. Leave somewhere warm to rise until doubled. Punch down and shape into buns and place into a well greased baking pan, just touching each other. Leave to rise again. Once doubled, you can pipe crosses with a paste made of flour and water, or you can cut crosses into the top with the tip ofa sharp knife. Preheat oven to 210C. Bake until well browned and the buns sound hollow when tapped (sorry - I never recorded a time as I always do it by feel). Turn the oven off and glaze buns with sugar syrup (1 part sugar dissolved in 1 part water) and return to the oven for 5-10 minutes.
Chocolate Hot Cross Buns
3/8 C Sugar
2 t Salt
20g Butter - melted
500ml Warm Water
1/4 C Milk Powder
2 t (rounded) Cinnamon
1/2 t Ground Nutmeg
14g Dried Yeast
1 egg – lightly beaten
750g Flour
1/4 C Cocoa - sifted
8g Bread Improver
1 C Chocolate Chips (whichever strength that suits you)
Proceed as per Traditional Hot Cross Buns, but don't add the chocolate chips until after the first proving as they tend to melt.
