Happy Easter everyone! I hope the day was filled with the joy of life, and perhaps some chocolate!
Most years I actually make chocolate for Easter. While I am not averse to buying good chocolate I usually make something a bit special to maximise the indulgence factor. This year I bought new chocolate moulds and a range of accoutrements in preparation but the inspiration didn’t come.
Instead, this has been the year for hot cross buns. Wal has always loved them, and would buy them year round if he could, so it seemed about time to offer him some home made buns. It took a bit of effort to fine tune my recipe to meet the collective family requirements (they are becoming quite the critics, these guys!), but these buns are delicious, if I do say so myself! And as with much of what I cook, they are very easy to make.
- 3/4 c scalded milk
- 170 g butter
- 2 T sugar
- 1 t salt
- 1/2 c water
- 1 package dry yeast
- 1 large egg
- 1 t cinnamon
- 3/4 c sultanas
- 4 c flour, sifted
- 1 T milk, extra
- 3 T pre-made almond cake icing
Heat milk to almost boiling. Add butter, sugar and salt and remove from heat.
Add water and leave to cool until lukewarm. Add the yeast and mix. Blend in the egg. Mix in the cinnamon and sultanas.
Gradually add the flour. Mix until well blended and soft.
Leave in oiled bowl in a warm area for 45 minutes to rise.
Preheat oven to 220C. Place dough on floured board while you work with it. Shape into round balls (recipe will make about 20) and place closely together on lined baking tray. Lightly brush with milk and set aside for 3 minutes. Then, using a sharp knife, cut a cross into each bun.
Bake for 20 minutes. Towards the end of the baking time, knead the icing until it is pliable. Roll into a long thin strip. Working quickly as soon as you take the buns out, fill the cross cuts with icing strips.
Enjoy them while they are still hot!