I love baking bread, tinkering with the recipe slightly to create different tasting loaves….and while I’m happy to make a fruity loaf any old time of the year, I only make Hot Cross buns for Easter or Ostara weekend…..
When I was small my mum seemed to spend all day baking them, there were lots of hungry little mouths wanting “just one more”, and then my dad could eat 2 or 3 with a cup of tea no worries…..we’d eat them from Friday through to Sunday then that would be that for another year…and when I got older and left home I just started baking my own, something that has seemed as natural to do as any other seasonal eating like making jam or marmalade or gingerbread….
Over the past couple of years I’ve tried to experiment a bit more with what I call our daily loaf, using natural starters and leavens to make the bread rise, the dough this makes is really good for pizzas and fruit topped breakfast breads (a bit like a German style Kuchen) and last year I wondered how an even longer time for the sponge to sit and the dough to prove would fit in with my daily routine so the buns would be ready for breakfast……..
It was a tiny bit pfaffy because you need to make a bread sponge (which is just some flour and water added to the starter) on Wednesday evening, but then you just cover it with a clean cloth til late afternoon the following day, add the rest of the ingredients and allow the dough to prove til you make a pre bedtime drink, shape the buns then put them on a tray into the fridge overnight, next day you’ll want to set the alarm early, take the buns out so they have about a couple of hours in the warm kitchen before you pop them in the oven and bake them……but the mmm’s and sighs of appreciation you’ll hear as your friends and family eat them are well worth any extra effort…
These really were the best buns I think I’ve ever made and while I like my other recipes for hot cross buns just fine, I certainly do think these are the most mmmm ones yet……
My best hot cross buns yet (as far as I’m concerned)…..
200g Bread Flour
300ml Tepid Water
A handful of currants
2 desertspoons of dark brown sugar
Now normally I use milk to make hot cross buns but as I knew this was going to be sitting out overnight I used water…..
In a medium sized bowl mix together the above ingredients, then cover with a clean cloth and leave overnight until late afternoon the next day…..the sponge will be lovely and light and airy and all hubbley bubbley….
Making the Dough
100g bread flour plus as much as the dough will need
30g melted butter
1 large egg beaten
1 teaspoon Maldon sea salt
*1 tsp of cinnamon, some nutmeg, 1/2 tsp of ground clove and then 1/2 tsp of ground cumin
Add all the ingredients into the sponge and mix together with a silicon spatula (it’s going to be really sticky)…keep adding a small handful of bread flour at a time and once the dough stops being quite so sticky, empty it out onto a worktop and begin to knead it together…add more flour as and when the dough requires…once the dough becomes cool and silky, lightly oil a large bowl, place in the dough, turn it over so it’s lightly coated and again cover with a clean cloth….allow to prove for a few hours…..
Making the buns
Once the dough has been left to prove for a few hours, gently knock it back and then cut the dough in half, then half, then half and finally half again so you end up with 16 pieces of dough which you will want to roll in your hand to make a nice shape….
Place the buns onto a lined baking tray and then with a plastic spatula or fish slice, press down and then again at 90 degrees to make a cross in the top of the bun (I find dipping the spatula into flour every other time stops it from sticking in the dough)…then leave the buns in the fridge overnight.
The next morning
a splash of milk
Just whisk the two ingredients together….. Any left over can be put in the fridge and used for lunch in an omelette)
3 or 4 heaped tablespoons of plain flour
2 teaspoons of castor sugar
2 or 3 tablespoons of water
Mix the paste well, you want it to be nice and thick, not runny or the cross will just slide right off
A tablespoon of castor sugar
A tablespoon of just boiled water
Try to make this just before the buns come out of the oven, I tend to make it in a little cup and then as soon as the buns come out, I quickly smear them all with this……it makes them all glossy and completely irresistible to all and sundry…..
Take the buns out of the fridge and depending on how warm the kitchen is you’ll need to give them between one and a half – two and a half hours to come up to room temp….
Before they go into the oven, give them a light egg wash and then dribble over the paste to highlight the cross…..
Bake in a gas mark 6 oven for approx 17- 20 minutes ….it depends how hot and tempermental your oven is……
As soon as they are out of the oven, quickly daub over the hot sugar syrup and then prepare to watch them disappear at an alarming rate……
The extra time for the sponge to do it’s hubble bubbling and for the dough to prove means these buns become incredibly light and airy, and yet they aren’t all pappy like a lot of shop bought ones, but still have a nice bit of chew and have lots of depth to the flavour…..
Same day Hot Cross buns….these won’t be ready for breakfast but are nice to have in the afternoon or to have toasted over the weekend….this recipe also uses a natural starter….
If you don’t have a starter in the bottom of the fridge then fear not, you can still make a very nice bun with dry yeast….This is my recipe for regular hot cross buns…….