Today is:

18 May 2012 (Gregorian)	5 May 2012 (Julian)	26 Iyar 5772 (Hebrew)	28th day 4th month 4710 (Chinese)
27 Jumada-al-Thani 1433 (Islamic)	28 Vaisakha 1934 (Saka)	18 Pruetsaphakhom 2555 (Thai)	2 'Azamat 169 (Baha'i)
29 Ordibehesht 1391 (Persian)	10 Genbot 2004 (Ethiopian)	4 Edavam 1187 (Malayalam)	10 Pashons 1728 (Coptic)
5 Vaikasi 107/26 Nandhana (Tamil)		The Moon is Waning

Hot Cross Buns

Meat-free. Nut-free.

Traditional at Easter time, these spiced buns are delicious when still slightly warm from the oven. It's true they seem to be in the shops all year round now, but nothing beats home made. Lovely just split open and spread with butter, they're also very tasty when toasted like a teacake. For an extra special treat, try them 'cream tea style', filled with raspberry jam and whipped or clotted cream.

450g (1 lb) strong (breadmaker's) flour
15g (½ oz) fresh yeast
¼ litre (½ pint) milk and water mixed
½ tsp salt
60g (2 oz) sugar
60g (2 oz) butter
2 eggs, beaten
60g (2 oz) raisins
60g (2 oz) mixed peel
1 tsp ground allspice or mixed spice
1 tsp ground cinnamon
30g (1 oz) plain flour
1 tblsp butter
1 tblsp sugar dissolved in 1 tblsp hot water

Combine the flour, salt, spices and sugar in a large bowl and rub in the butter. Cream the yeast with a little of the milk and mix into the remaining milk and water.

Make a well in the centre of the flour and pour in the yeast mixture and the eggs. Mix thoroughly and knead in the bowl for ten minutes.

If the dough is too moist add more flour a little at a time and knead in well.

Put the dough into an oiled polythene bag, big enough to take at least twice as much. Leave in a warm place for a couple of hours to prove - it should double in size.

Pre-heat the oven to 220º C (425º F, gas mark 7).

Take the dough from the bag and knead in the raisins. Divide into 12 bun-shaped pieces and place well apart in a floured tin. Leave for the second rising until almost doubled in size.

Meanwhile, make pastry crosses by rubbing the tablespoonful of butter into the plain flour and mixing to a firm dough with a little water. Roll out and cut into thin strips about 5 cm (2 inches) long.

Press pastry crosses onto the tops of the buns once they have finished rising. Brush lightly with the sugar glaze before baking.

Bake at the centre of the oven for 20 minutes, then transfer to a wire rack and leave to cool.

Best eaten on the day of baking.

I like 'em toasted with loads of butter! Tiggsy

Web design by: TheWebsiteDesign.Co.UK

Hot Cross Buns

Events Calendar

Universal Calendar

DISCLOSURE: