Book of Days Tales

Today is Good Friday, and is, of course, the commemoration of the crucifixion of Jesus: an exceptionally solemn day in the life of the church. On the other side of the coin, it is always the day to have hot cross buns – in England. They are readily available in baker’s across England, so when I lived there I just popped out and bought one or two on the day. Nowadays I have to bake them myself – or go without.  This recipe works well enough.

Ingredients

300 ml full-fat milk plus 2 tbsp more
50 gm butter
500 gm strong bread flour
1 tsp salt
75 gm caster sugar
1 tbsp sunflower oil
7 gm fast-action yeast
1 egg, beaten
75 gm sultanas
50 gm mixed peel
zest 1 orange
1 apple, peeled, cored and finely chopped
1 tsp ground cinnamon
1 tsp mixed spice

For the cross

75 gm plain flour, plus extra for dusting

For the glaze

3 tbsp apricot jam (or golden syrup)

Instructions

Bring 300ml full-fat milk to the boil, then remove from the heat and add 50 gm butter. Leave to cool until it reaches a warm room temperature. Put 500 gm strong bread flour, 1 tsp salt, 75 gm caster sugar and 7gm yeast into a bowl. Make a well in the center. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

Tip the dough on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size and a finger pressed into it leaves a dent.

With the dough still in the bowl, tip in 75 gm sultanas, 50 gm mixed peel, zest of 1 orange, 1 finely chopped apple, ground cinnamon and mixed spice. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hour more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.

Divide the dough into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hour more.

Heat oven to 200ºC/390ºF. Mix 75 gm plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 18-20 mins on the middle shelf of the oven, until golden brown. If you’re using two trays the lower tray may need a minute or more than the top level tray.

Glaze with jam or syrup and serve hot.