It is Good Friday and whilst we are on a bread theme I have made traditional Good Friday fayre. These are sweet buns eaten at Easter and marked with a cross to represent the crucifixion. There is a superstition that if you share a hot cross bun with someone it secures your friendship for the year.
So in my bid to become a better baker I have made Easter buns. Modern recipes require you to fill the cross with a paste of flour and water to make the cross more prominent. I have heard that traditionally this was not done and the cross was simply marked with a knife. This is how I made mine. I would love to know if this fact is correct, so if there are any bread historians out there who can verify this for me I would love to hear from you.
you will need;
300g plain four
80g mixed plump mixed raisins
rind of 2 oranges
250ml milk (at hand heat)
1 packet dried yeast
60g caster sugar
pinch of salt
Warm the milk so that you could still put your finger in it. Mix in the dried yeast and put to one side whilst it develops a frothy head.
Meanwhile in a bowl Mix the flour, sugar and salt. Make a well in the centre and add the frothy milk/yeast.
Mix the dough. Tip out onto a floured surface and knead the dough for at least 6 mins. Place the kneaded dough into the bowl and cover lightly with oiled cling film an leave in a warm place to rise. The dough should double in size.
Once the dough has risen mix in the raisins and orange rind. Knead the dough again until it is all mixed. A second kneading is called knocking the dough back.
Split the dough into bun shapes. This recipe should make around 10-12 buns. You can weigh them to make sure they are of equal size. Cut a large cross in the top of your buns and leave to rise again.
Once they have risen bake at 200C for 20mins or until golden.
Cool on a wire rack.