This recipe features in the Chilterns Recipe Book and was contributed by Lauran of Twee, maker of delicious jams, chutneys and preserves from her homegrown fruit and veg.
Lauran says: “Easter is big in our family and we do an Easter egg hunt around the garden. You have to make your own bonnet if you want Easter lunch at my Mum’s house and we have these hot cross buns for pudding.”
These buns taste great without the cross at any time of year.
Makes 12 deliciously sticky hot cross buns
500g strong white flour
2tsp mixed spice
Zest of 1 lemon
75g caster sugar
1½ tsp salt
10g fast action dried yeast
1 beaten egg
2 tbsps Twee Thick Cut Marmalade
FOR THE CROSSES
75g plain flour
FOR THE GLAZE
2 tbsp Twee marmalade mixed with 2 tsp water
- Sieve the flour and spices into a big bowl, then add the finely cut lemon zest and mix. Add the salt and yeast to opposite sides of the bowl.
- Melt the butter in pan and warm the milk in another. Add the butter and half the warm milk to the dry ingredients along with the egg, using your hands to bring all the mixture together. Gradually add the remaining milk to form a soft, pliable dough.
- Tip the dough out onto a lightly floured work surface. Add the sultanas and marmalade chunks and knead, by hand, for 10 minutes until the dough is silky and elastic and forms a smooth ball. Alternatively, you could use a food mixer with a dough hook.
- Place the dough into an oiled bowl, cover with cling film and leave in a warm place for around 1 1/2 hours or until the dough has doubled in size.
- When risen, turn the dough out on to a floured surface. Knock back the dough (deflate it) and knead for a further 5 minutes. Return it to the bowl, cover with cling film and leave in a warm place to rise for a further hour or, until doubled in size again.
- Turn the dough out again onto a floured surface and divide into 12 equal balls. Line 2 baking trays with baking paper and place the balls on the tray quite close together, flattening down the tops slightly.
- Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns. Leave for another hour until the buns have doubled in size.
- Preheat the oven to 220°C (200°Cfan oven, gasmark7).
- For the crosses, add the flour to a bowl with 100ml water, mixing it together to make a paste and spoon into an icing bag.
- When the buns have risen, pipe a cross on top of each bun. Bake for 15-20 minutes until pale golden-brown.
- When the buns are still hot, brush them with the marmalade and water mix.
- Leave to cool and then tuck in!