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
method;
- 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.
- Enjoy!
Take Care
Nicolette xo
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