Mostly healthy eating!

Month: April 2019

Easter Simnel Cake

Easter Simnel Cake

Our final Easter Bake is a traditional Simnel Cake. Lighter than a Christmas cake it has been eaten since medieval times. The eleven marzipan balls represent the eleven apostles minus Judas. There are two layers of marzipan, one on the top and the other concealed […]

Easter Biscuits

Easter Biscuits

After having our house on the market for nearly 3 months we have finally sold and I now have the freedom to do what I want in my kitchen, within reason, without keeping it in a ‘show-home’ condition. I’m not a particularly messy cook but […]

Hot Cross Buns

Hot Cross Buns

Hot Cross Buns are spiced buns made with currants and raisins, and marked with a cross on top. They are traditionally eaten on Good Friday and mark the end of lent. They can be found in supermarkets all over the UK and, although available all year round, I only tend to eat them over the Easter period.

They are very easy to make and the end result not only tastes good, but also look very impressive. They are best eaten fresh out of the oven, otherwise slice them in half, grill the cut sides and spread with butter.

Enjoy x

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Hot Cross Buns

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Ingredients
  • 350g strong white bread flour
  • 100g wholemeal bread flour
  • 3/4 teasp salt
  • 3 tbsp caster sugar
  • 3 teasp ground mixed spice
  • 7g fast action yeast
  • 50g unsalted butter
  • 125g dried mixed fruit
  • 2 medium eggs
  • 175ml lukewarm milk
To finish
  • 4 tbsp strong white bread flour
  • 2 tbsp runny honey

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Put both flours into a large bowl, then add the salt, sugar, mixed spice and yeast. Mix well. Rub in the flour, add the dried fruit and mix in.

Beat the eggs and milk together for a few seconds using a fork, then pour into the flour mix and combine, using your hands.

Sprinkle your worktop with a little flour and tip out the dough. Knead the dough throughly for around 10 minutes until smooth and elastic. Place the dough into a lightly greased bowl, cover with clingfilm and leave to prove for about an hour, or until doubled in size.

Tip the dough out onto a lightly floured worktop and divide it into 12 equal pieces. Shape each piece of dough into a ball by gently rolling it in your hands, then place on a lined baking sheet. Leave about a 3cm gap between each ball. Cover the trays with a sheet of lightly greased cling film, and leave for about 40 minutes, or until doubled in size.

Preheat oven to 200°C/ Fan 180°C/Gas 6.

To make the paste for the Cross: put the flour in a small bowl, add 3 tbsp cold water and stir to make a smooth, thick mixture that can be piped like icing. Spoon into a disposable icing bag and snip off the tip. Uncover the buns and pipe a cross on top of each one.

Place in the heated oven and bake for 15 minutes, until golden brown.

Put the honey in a small bowl and stir in 1 tbsp hot water to make a runny syrup. Once the buns are cooked remove from the oven and place on a cooling rack. Brush the honey over the buns to give a sticky glaze. Allow to cool a little before serving.

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Makes 12

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