I had mentioned to Mr B about a week ago how I might like to try making Hot Cross Buns. After I had said this, he obviously liked this idea as every now and again he would hint/drop hot cross buns into any conversation we had concerning food or baking (which is a fair common occurence!). We both love sweet breads but don’t have them often as we only eat wholemeal bread normally. As Hot Cross Buns are traditionally only eaten around Easter to celebrate the festival of Easter which is something that we celebrate as Christians, I thought I could at least try to make some home-made ones, especially in the light of the breadmaking course I attended last month!
There’s a lot of different recipes out there, all the baking heavyweights have their own take on Hot Cross Buns (see how Paul, Delia, and Nigella all have slightly different approaches)! I however went for Jamie’s recipe with a few changes:
- Switched out the stem ginger for some vanilla extract
- I used a third more fruit than listed in the recipe – using a couple of dried figs in addition to cranberries and raisins. I also soaked these in the juice of an orange as the dough was on its first prove. Many of the recipes say that the first prove of the dough should take an hour or until the dough has doubled in size, but remembering the advice that Elizabeth gave me at my breadmaking course, I left the dough to prove for 6 hours in order to let the yeast work harder.
- Used Paul Hollywood’s glaze of choice – apricot jam, instead of Jamie’s favoured runny honey.
The crosses on the buns look quite messy as I didn’t have a small enough piping nozzle, but they still tasted delicious – and there’s nothing quite like the smell of spiced sweet buns filling the air!