SA Lockdown – Day15
I love cooking, but baking is a whole different game. I bake only twice a year, Easter and Christmas.
I’ve been a fan of Jamie Oliver since he started as the Naked Chef and was fortunate enough to have visited 3 of his restaurants, Fifteen.
This recipe of his is one of the simplest recipes to follow when it comes to Hot Cross Buns. It’s quick, easy AND tasty.
Ingredients:
200ml semi-skimmed milk (I used half full cream and half water)
55g unsalted butter
2 x 7g sachets of dried yeast
455g strong bread flour, plus extra for dusting
1 tsp mixed spice
1 tsp cinnamon
1 whole nutmeg, for grating
55g caster sugar
2 balls of stem ginger
1 large free-range egg
2 tbsp plain flour
55g sultanas or raisins (I used half and half)
30g dried cranberries
2 tbsp mixed peel
runny honey
Method:
1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.
2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
4. Sift the flour into a large bowl, then add 1 teaspoon of sea salt, the spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
7. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.
8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
9. Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.
10. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
12. Place the plain flour and 2 tbsp water into a small bowl and mix to a thick paste.
13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
14. Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.
15. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.
16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious
Note:
*Swap the raisins and dried cranberries for your favourite dried fruit, if you prefer – when I fancy a change, I love chopped dried apricots or sour cherries.
*If you want to keep the buns lovely and fresh for longer, soak the dried fruit in fruit juice for a couple of hours beforehand.
