Hot Cross Buns

Happy Easter Weekend! I hope you've been eating plenty of chocolate and Mini Eggs and Creme Eggs and all the good Easter-y things. If you've been observing Lent and have been craving all of that then I hope you're going to pig out very soon. It's only a good Easter for me if I overindulge (as if I don't do that anyway), and there's been plenty of that this year.

I only just finished off my Mini Egg Krispie Cake Squares from the other day and I already miss not having them to dip into when I get the munchies. Luckily, I spent the day yesterday whipping up a batch of Hot Cross Buns that I can eat instead!

Hot Cross Buns are a major staple food at Easter. Amongst all the chocolate and sugar-highs are these little gems that give you a break from overwhelming sweetness. It's always nice at indulgent times of year to find something you can eat that isn't going to make you feel ten miles wider after you've eaten it. Hot Cross Buns are also fresh and soft and make a great change from the hard crunch of chocolate and sweets.

Whilst store-bought Hot Cross Buns are tasty, homemade ones are even better. If you've got the patience to make them, they're totally worth it, and they're great to pull out as an after dinner treat on Easter Sunday. You'll impress yourself with how easy they are to make and your family and friends will be impressed with how much better they taste than ones out of a packet.

INGREDIENTS

300ml milk

50g butter

1 egg, beaten

500g strong bread flour

75g caster sugar

A pinch of salt

7g fast action yeast

70g sultana

40g mixed peel

Zest 1 orange

1 tsp ground cinnamon

1/2 tsp mixed spice

For the cross:

50g plain flour

4-5 tbsps water

METHOD

In a large bowl, mix together the flour, salt, sugar and yeast. In a pan on the hob, boil the milk. Once boiling, remove from the heat and add the butter. Set aside until at a temperature at which you can touch it comfortably. Make a well in your dry ingredients and pour the milk and butter mixture in, followed by the egg. Mix all together, using your hands to bring it together at the end until you have a sticky dough. On a flour dusted surface, knead the dough, stretching and folding it until it is no longer sticky but smooth. It should still have elasticity.

Place in a lightly oiled bowl, covered with lightly oiled cling film, and leave to prove for 1 hour.

Once the dough has doubled in size, add the sultanas, orange zest, mixed peel, mixed spice and cinnamon. Knead it all in until it is evenly distributed, then cover in the bowl with oiled cling film again, and leave to prove for another hour.

Once doubled in size again, remove from the bowl and place on a lightly dusted surface. Divide the dough into 15-18 equal sized pieces. Roll each piece into a smooth ball and place on a tray lined with baking parchment, leaving enough room between each one for it to expand. Cover (not tightly!) the complete tray with oiled cling film and leave for another hour.

The dough will double in size once more. Remove the cling film and preheat the oven to 200˚C fan. In a bowl, mix the plain flour with the water one tablespoon at a time until you have a thick paste. Put into an icing bag with a small, round nozzle and pipe crosses on top of each piece of dough. Place in the oven for 20 minutes until golden brown, then place on a cooling rack.

Glaze with apricot jam if that's your thing, and enjoy!

Now here comes a bit of a confession: I don't actually like Hot Cross Buns that much! They're definitely tasty and definitely a nice change from all the chocolate I've consumed, but they're definitely not my favourite Easter treat.

My mind could be changed by these homemade beauties, though. Every store-bought Hot Cross Bun I've had has been too moist and too doughy for me, so I was a bit hesitant breaking into one of mine, but I was pleasantly surprised. They're fresh and light and not so chewy you're still working on it ten minutes later. The subtle hint of the cinnamon and mixed spice give such depth to the flavour and mix well with the fruitiness of the sultanas and mixed peel. And let's not forget the orange zest that gives a tangy kick.

If you're like me and not an apricot jam fan,these taste great on their own or with a little butter on the side. Enjoy one warm if you want the butter to melt and moisten the bun - my favourite way to have it!

I can't imagine what my Mum will do with one when I take them home this weekend. She's always got some odd flavoured jam or honey in the cupboard to spread on seasonal treats, and I'm always surprised by how good they all taste. Whatever she has, I don't doubt it'll perk these buns up (oh my dirty mind wanders) even more, and honestly I can't wait for a relaxing Easter Weekend with these homemade sweeties and a proper cup of tea.

What are you up to this Easter Weekend? And how do you have your Hot Cross Buns?