Don’t you love this time of year. The weather is just starting to change. I wake up to crisp cool mornings and during the day it is warm enough to swim. And I love Easter. I love the colours and the bunnies and of course the chocolate. Anyone would think I was five.
This year for the first time I have baked hot cross buns. Every Easter I have tried different treats. Last year was Easter cupcakes. I ended up selling quite a few of those and they were a big hit! I am hoping that the hot cross buns will be just as popular. I have made two batches the first one I followed the recipe exactly and now I have made the mixture without any fruit as I am giving it to someone who doesn’t like dried fruit. I started thinking why do hot cross buns have only fruit or recently chocolate chips in them? I am going to suggest lemon hot cross buns and orange and perhaps white chocolate and ginger?
The history behind the hot cross bun is very interesting, and they were surrounded by many superstitions. One such tale was that you could keep a hot cross bun until the following year and it would not spoil. Don’t try that with this recipe! This little bun certainly have been around for quite some time. Follow the link if you would like to read more about hot cross buns
I followed the recipe from the Women’s Weekly site
4 teaspoons (14g) dry yeast
1/3 cup (75g) caster sugar
4 cups (600g) plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
80g butter, chopped
1 cup (160g) sultanas
2 tablespoons finely chopped mixed peel
1 egg, beaten lightly
1/3 cup (80ml) warm water, approximately
1/4 cup (35g) plain flour
2 teaspoons caster sugar
2 tablespoons cold water, approximately
1 tablespoon caster sugar
1 teaspoon powdered gelatine
1 tablespoon water
1. Combine the yeast with one tablespoon of the sugar and all of the soy milk or water in a small bowl; whisk until the yeast is dissolved. Cover the bowl and stand in a warm place (on the door in front of a very slow oven is ideal) for about 10 minutes or until the mixture is frothy.
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