You’ve heard the song, but have you ever made the famous hot cross buns?
Lindsey Joy Smith shares how to make this yummy Easter bread.
Hot Cross Buns
4 teaspoons active dry yeast
¼ c warm water
1 c milk, scalded
¼ c sugar
¼ c butter
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cardamom
¼ teaspoon ginger
3 ½ c. all-purpose flour
½ c currents
¼ c candied orange peel
1 Tbs. oil
2-4 Tbs. flour
2 Tbs. milk
1 Tbs. sugar
1. Soften yeast in warm water for 5 minutes, until it foams.
2. Combine hot scalded milk, sugar, butter and salt in a large bowl, allowing butter to melt.
3. Whilst butter is melting, sift spices and flour together.
4. Add 1 ½ cups of the flour mixture to the butter mixture. Stir well. Beat in the yeast mixture and the egg. Beat in the remainder of the flour.
5. Knead dough for 5 minutes. Place dough in an oiled bowl, and loosely cover with saran wrap for an hour, or until dough has doubled.
6. Punch down dough and knead in the currents and candied orange peel.
7. Divide the dough into 12 buns. Shape into balls. Allow to rise for an hour.
8. Heat your oven to 375 degrees.
9. Combine 1 tablespoon oil with enough flour to form a soft, runny paste. Once the buns are soft and pillowy, use a serrated knife to cut a cross into the buns and pipe the white paste into the cross.
10. Combine 2 Tablespoons milk with 1 tablespoon sugar. Stir to dissolve.
11. Bake buns for 15 minutes, then brush the buns with the milk sugar mixture. Then bake 5 more minutes.
For more recipes from Lindsey, visit www.thechipperchef.com.