English Hot Cross Buns
By
Clare Chambers
@CerebralChasm
1
Hot cross buns!
One ha' penny, two ha' penny,
Hot cross buns!
If you have no daughters,
Give them to your sons
One ha' penny,
Two ha' penny,
Hot Cross Buns!
Whilst this ancient bun is associated with Christianity both the pagans and ancients Greeks also made fruited buns marked into quarters. Legend has it in 1361 Father Rocliffe of St Albans Abbey baked fruited buns marked with a cross and distributed them to the poor. Whatever you believe I hope you enjoy these ancient traditional English buns.
Ingredients
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350 gwhite bread flour
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100 gstone ground bread flour
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50 gcaster sugar (superfine)
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1 tspsalt
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2 tspmixed spice - DIY English Mixed Spice
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1/4 tspfreshly grated nutmeg
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17 gram sachet dried yeast
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50 gbutter
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150 graisins - soaked overnight
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200 mlmilk warmed
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2eggs - beaten
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FOR THE CROSS - OPTION 1 (TRADITIONAL):
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4 ozplain flour (all purpose)
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·pinch of salt
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3 ozbutter
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1 tspcaster sugar (superfine) - gently rounded
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1egg - beaten
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FOR THE CROSS - OPTION 2 (MODERN);
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75 gplain flour (all purpose)
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4-5 Tbspwater
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FOR THE GLAZE
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4 Tbspmilk
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2 Tbspcaster sugar (superfine)
How to Make English Hot Cross Buns
- Turn the dough out onto a lightly floured work surface and knead thoroughly for 10 minutes. If the dough is very sticky, knead in a little extra white bread flour until it no longer sticks to your fingers. Return the dough to the bowl and cover with a damp cloth and leave in a warm room until doubled in size – about 1 hour.
- Knock back the risen dough on a lightly floured work surface and divide into 12 pieces and shape them into balls. Place balls of dough on a prepared baking tray (well greased with butter) making sure you set them well apart. You need to cover in Clingfilm and leave to double in size again – about 45 minutes or overnight if you place in the fridge. You also need to make sure the plastic does not touch the dough. I use a cup in each corner and wrap the Clingfilm over that.
- Heat the oven to 200C. To make the cross. Option 1: Sift the flour, salt and sugar into a bowl and cut in the butter until it resembles fine breadcrumbs. Add the beaten egg and combine until it forms a dough. Chill in the fridge for 30 minutes. Roll out on a lightly floured surface quite thinly (about 2-3mm) and cut into 24 strips about 7 inches long. Option 2: Mix the flour and water to make a smooth thick paste that can be piped. Spoon the paste into a piping bag or tube.
- If you used option 1 for the cross you will have some left over pastry – I make English jam tarts with mine. be aware this pastry shrinks so do not fill the tarts more than half full.