“Hot cross buns, hot cross buns, one a penny, two a penny. Hot cross buns”

This was the calling of the Hot Cross Bun man on Good Friday. What a great sound that would have been.

Today we can buy Hot Cross Buns all year round, but originally these were an Easter tea time treat. I have done some research in to the history of these tasty numbers and they appear to be a hot topic of debate. Due to its association with Easter here is the Christian theory…

“You have got the bread, as per the communion, you have got the spices that represent the spices Jesus was wrapped in in the tomb, and you have got the cross. They are fairly full of Christian symbolism”

Anyway enough of foodie theology… Hot cross buns are delicious and if you have time they are a lovely thing to make at home. However they do require patience as they need to be left to prove for 2 hours. They are great to make at the weekend as you can make up your dough and leave them to rise whilst you go out for a coffee… come back shape them and leave them to prove whilst you do the cross word… pop them in the oven and enjoy for tea time. Sounds ideal!!!

I was given some lovely loose leaf tea for my birthday and I thought it would be nice to use it to cook with. For this recipe I made a strong pot of tea and then poured it over my sultanas and currants and left them to steep overnight. This transforms the dried fruits in to delicious tea-plumped jewels, bursting with flavour with every mouthful.

Ingredients

The Dough

• 500g strong white flour
• 7g dried fast action yeast
• 2 tbsp sugar
• 1 tsp salt
• 1 tsp cinnamon
• 1 egg, beaten
• 50g butter
• 300ml milk
• Zest of 1 lemon
• 70g sultanas
• 70g currants
• 50g chopped mixed peel

The Glaze

• 3 tbsp apricot jam
• 1 tbsp water

The Cross

• 70g plain flour
• 1 tsp oil
• Piping bag with a small nozzle

Method

1. Bring the milk to the boil, remove from the heat and add the butter – leave till lukewarm.
2. Place your flour, salt, yeast, sugar and cinnamon in a bowl and make a well in the centre.
3. Pour the milk/butter mix and egg into the well, mix with a wooden spoon to form a sticky dough.
4. Place dough on floured surface and knead for 5 minutes until smooth and elastic (or use the dough hook in a mixer for 3 minutes).
5. Add the fruit and chopped mixed peel to the dough with the lemon zest and knead again until evenly distributed.
6. Cover bowl with cling film and leave to rise for an hour in a warm place, or until doubled in size.
7. Knock back the dough, adding a little flour if it’s too sticky. Divide into 14 equal pieces and form into little balls. Place on 2 grease proofed trays. Cover with cling film and leave to rise again for 45-60 minutes.
8. Pre heat the oven to 200 degrees.
9. Make the paste for the cross by adding enough water to make a thick paste then add the oil. Place in a piping bag.
10. Pipe crosses onto the hot cross buns and place in the oven for 15-17 minutes or until pale golden brown.
11. Make the glaze by heating the apricot and water in a pan and bringing to a rolling bowl. Brush over the buns as soon as they come out of the oven.