LIFESTYLE NEWS - Nothing says "Easter" like a toasted hot cross bun with melting butter.
It's said the cross on the buns represents the Christian crucifixion.
Try them topped with another Easter favourite, pickled fish.
• 2 cups white bread flour, plus extra for dusting
• 2 cups all-purpose white flour
• 1/2 cup warm water
• 1/2 cup warm milk
• 1 ½ teaspoons instant yeast
• 2 thirds cup raisins, currants, or golden raisins (or a mix)
• Finely grated zest of half an orange
• ¼ heaped teaspoon each of cinnamon, nutmeg, and allspice
• 2 teaspoons fine salt
• 3 ½ tablespoons castor sugar
• 1 medium egg
• 3 ½ tablespoons butter
Method:
- In a bowl, combine the flours, water, milk, yeast, salt, and sugar. Add the egg and butter and mix to a sticky dough.
- Add the dried fruit, orange zest, and spices and knead until silky and smooth. Cover the dough and let rise in a warm place for about 1 hour, until doubled in size.
- Deflate the risen dough and divide into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with plastic wrap or cloth, and let proof for about 30 minutes, until roughly doubled in size.
- Preheat the oven to 200°C. To make the crosses, whisk together flour and water until smooth, then transfer to a pastry bag and snip off the end to make a fine hole (or use a plastic food bag with a corner snipped off). Transfer the risen buns to a baking sheet and pipe a cross on top of each one, then bake for 15 to 20 minutes.
- Meanwhile, melt jam and water in a pan. Brush over the buns to glaze as you take them from the oven. Transfer to a wire rack to cool. Serve hot, cross, or toasted.
Recipe by Adri de Kock
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