Hot cross buns are a major Easter tradition here in the UK. The cross, which symbolises the crucifixion, means that they are traditionally consumed on Good Friday. Every year the supermarkets are jam-packed full of every type you can imagine, from super sophisticated, generously sized buns, (supposedly designed by Heston Blumenthal) to regular own brand, slightly sad and flat looking buns. Whatever the type, if I get through the Easter period without consuming at least one, I always regret it.
Hot cross buns, for the uninitiated, should be sweet, sticky and light, with a good helping of dried fruit and fragrant spices. Best served split through the middle, lightly toasted and slavered in butter, they should be soft, fluffy and warm in the middle and slightly crisp on the outside.
Sadly, shop bought buns don’t always deliver on this score, so I decided it was time to brave the complicated process of making my own. The secret to light and fluffy buns is leaving the dough to rise and prove 3 times, this makes the cooking process take roughly 4 hours, but trust me, it’s worth it. And who doesn’t love a spring morning in the kitchen, baking up a storm? (continue reading…)
Scaredy-Cat Kitchen 