Easter is a time to indulge in all things chocolate and to spend time with our families during the long weekend. (Fingers crossed it doesn’t snow again)
While the abundance of chocolate may get a little too much after a while, we suggest baking these hot cross buns – a classic Easter treat which can be enjoyed any time of year, and are super simple!
Before we get started, here are a few fun facts about Easter, just because:
- The first chocolate egg in the UK was produced in 1873 by Fry’s of Bristol
- On Easter Sunday, some people traditionally roll painted eggs down steep hills
- The gesture of giving eggs at Easter has been traced back to Egyptians, Persians, Gauls, Greeks and Romans. Back then the egg was a symbol of life.
- Every child in the UK receives an average of 8.8 Easter eggs every year – double their recommended calorie intake for a whole week.
- When tucking into a chocolate bunny rabbit, 76 per cent of people bite the ears off first.
Ok back to business… For these hot cross buns you will need a high quality mixing bowl, we suggest investing in a Mason Cash mixing bowl. Not only are they highly durable and easy to clean, they are so pretty they can also be displayed in your kitchen. Head to our trade shop on Bride St. (here's the link to the map) and take a look at the range of colours we have in stock. We personally love the original cane mixing bowls due to their classic timeless design.
For the buns
- 625g/1.3lb strong white flour, plus extra for dusting
- 1 tsp salt
- 2 tsp ground mixed spice
- 45g/1.5 oz unsalted butter, cut into cubes, plus extra for greasing
- 85g/3oz sugar
- lemon zest
- 1½ tsp fast-action yeast
- 1 free-range egg
- 275ml/10fl oz milk
- 125g/4oz mixed dried fruit
For the topping
- 2 tbsp plain flour
- vegetable oil, for greasing
- 1 tbsp golden syrup, gently heated, for glazing
- For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, and then add the sugar and lemon zest and yeast.
- Beat the egg and add to the flour with the luke-warm milk. Mix together to a form a soft, flexible dough.
- Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.
- Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.
- Turn out the proved dough onto a lightly floured work surface and shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
- Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, and then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
- Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
- Preheat the oven to 240C/475F/Gas 8.
- Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
- When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
- Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.
- Serve and enjoy :)
If you are going to be doing any baking this bank holiday weekend, and are planning to use any of our products, take a quick pic and tag us on Facebook, Twitter or Instagram – don’t forget to give us a like while you’re there.
Also, don’t forget that we have a 15% discount online until 3rd April. Check out more details here.
From us all here at Hugh Jordan, have a great Easter!