Sheila’s Cookbook Recipes by request Page Four – hot cross buns

We have been asked many times for our recipes through our facebook pages. Sheila has her own book of special recipes which uses over and over again. We have been collecting recipes for more than forty years and have a massive database, as well as a couple of thousand cookery books, from where we source our recipes.

In ‘Sheila’s Cookbook’, she keeps her favourite recipes. The recipe for this article is Hot Cross Bus. Now, Hot Cross Buns are for everyday – not just for Easter. We have dozens of recipes for Hot Cross Buns, but for this article we have chosen the best. We think the recipe originated with Gary Rhodes, but it has been in our database for so long that we have lost track of the source. All we can say is that this recipe for Hot Cross Buns is the best in our collection

So, here we go. For all those who have asked for the recipes, here is page four of the book – home-made Hot Cross Buns.

Hot Cross Buns

The origin of hot cross buns is unknown, but some say it dates from early, even pagan, times, when the small round shape represented the sun, the cross dividing it into four parts for the seasons. Breads bearing crosses were commonplace, though, right up until the Reformation in the sixteenth century, usually to guard against evil spirits and bad luck. In the Middle Ages the strongest and most effective bread was that made on Good Friday. It was suspended from the ceiling to guard the household until the next Easter. Perhaps it was this Good Friday loaf that began the Easter association of the bun with a cross on it.

Whatever the case, hot cross buns have now become an annual treat. And I’m delighted because I love them straight from the oven, hot and sticky, or toasted and dripping with butter. A piping bag with a small plain tube (1 cm/1/2 in diameter) will be needed to pipe the cross.

MAKES APPROX. 12 HOT CROSS BUNS

50 g (2 oz) caster sugar, plus 1 teaspoon
125 ml (4 fl oz) water, warmed
125 ml (4 fl oz) milk, warmed
1 tablespoon dried yeast
450 g (1 lb) plain flour
1 teaspoon salt
1 heaped teaspoon ground mixed spice
50 g (2 oz) currants
50g (2 oz) mixed peel
50 g (2 oz) melted butter
1 egg, beaten

For the Cross
4 tablespoons plain flour
1 tablespoon caster sugar
3-4 tablespoons water
For the Sticky Glaze
2 tablespoons sugar
2 tablespoons water

Stir the teaspoon of caster sugar into the warm water and milk. Add the dried yeast, cover and leave in a warm place until a thick frothy surface (about 2 cm/3/4 in deep) has appeared. This will take about 15-20 minutes.

Sift the flour, salt and mixed spice into a warm bowl, adding the 50 g (2 oz) of sugar, currants and mixed peel. Make a well in the centre and pour in the melted butter, egg and yeast milk/water. Stir to mix and work by hand to a sticky dough. Now knead and work the dough on a clean surface until smooth and elastic. This will take 8-10 minutes. Place the dough in a clean bowl, cover with a damp tea-towel and leave to rise in a warm place for 45-60 minutes until doubled in volume.

Now knock back the risen dough to its original size. The mix can now be divided into 12 and shaped into nice round buns. Place the buns on a greased baking sheet (two sheets may be needed), leaving a good distance between each for rising. Now cover again with the tea-towel and leave to rise once more for 35-45 minutes until doubled in volume. Pre-heat the oven to 220°C/425°F/Gas Mark 7.

While the buns are rising, the piping dough can be made. Mix the flour with the sugar and water to a smooth paste. This can now be placed in the piping bag with the plain tube. Remove the towel from the buns and, with the back of a small knife, mark the cross on each bun. The piping dough can now be piped in the indentation in each bun.

Place the buns in the pre-heated oven and cook for 15-18 minutes, until they are golden brown and, when tapped underneath, sound hollow. While the buns are cooking melt the sugar for the sticky glaze in the water over a low heat. As soon as the buns are removed from the oven, brush with the glaze for a shiny, sticky finish. Place on a wire rack to cool, that’s if there are any left by then!

Note: If you prefer to use fresh yeast, 25 g (1 oz) will be needed. Simply crumble the yeast into a small bowl and cream with the warm milk and water. Now continue as per the recipe, adding the melted butter.

baking with Bill & Sheila

For page one of Sheila’s Recipe cookbook follow this link: Page One – Scones
Page two – Old English Crumpets
Page three – fig rolls

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