Saturday, March 22, 2008


Happy Easter everyone! I hope you have a lovely weekend... whether you are celebrating Easter, or the spring equinox!

I just thought I would share my hot cross bun recipe. I found it on a British cooking guru's website, and adapted it for American directions :)

Take from Delia Smith's Website.

Hot Cross Buns

If you want to make more distinctive crosses, use a flour-and-water paste made with 4 oz (110 g) plain flour and approximately 3 tablespoons water. Roll out thinly and divide into small strips, dampening them to seal.


4 T (50 g) caster sugar, plus 1 level teaspoon (caster sugar is beverage sugar. I just used sucanat, or normal sugar)

1 level tablespoon dried yeast (I used rapid rise, but ordinary is fine)

2 C (450 g) plain flour plus 3/4 C extra

1 level teaspoon salt

1 rounded teaspoon mixed spice (usually a mix of nutmeg, cinnamon, ground cloves and allspice.

½ C (75 g) currants

4 T (50 g) cut mixed peel

1½-2 fl oz (40-55 ml) warmed milk

1 egg, beaten

4 T (50 g) butter, melted

For the glaze:

2 level tablespoons granulated sugar

First stir the teaspoon of caster sugar into 5 fl oz (150 ml) hand-hot water, then sprinkle in the dried yeast and leave it until a good frothy 'beer' head forms.

Meanwhile sift the flour, salt and mixed spice into a mixing bowl and add the remaining 2 oz (50 g) of sugar, the currants and mixed peel. Then make a well in the centre, pour in the yeast mixture plus 1½ fl oz (40 ml) of milk (again hand-hot), the beaten egg and the melted butter. Now mix it to a dough, starting with a wooden spoon and finishing with your hands (add a spot more milk if it needs it). Add the additional flour in quarter cup increments as needed, until you get a smooth, soft dough (about the consistency of bread/playdough). Depending on the weather, your buns may need more or less additional flour :)

Then transfer the dough on to a clean surface and knead it until it feels smooth and elastic – about 6 minutes. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise – it will take about an hour to double its original size. Then turn it out and knead it again, back down to its original size.

Divide the mixture into 12 round portions, arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the oiled polythene bag, for about 25 minutes. Meanwhile pre-heat the oven to gas mark 7, 425°F (220°C).

Bake the buns for about 15 minutes. Then, while they're cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky.


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