We try to keep the traditions alive for our children, which we feel is important now that we are living so many thousands of miles from our home.  One of these traditions is hot cross buns at Easter.  It has such happy memories for us when those buns come out and shops start selling them in the easter season:

BUNS
1 sachet dried yeast (I used Allinsons)
60g caster sugar
250ml warm milk
600g plain flour
1 tsp ground cinnamon
80g butter
1 egg
warm water, as required
150g currants
1 tbsp apricot jam, warmed & sieved

FLOUR PASTE
75g plain flour
1 tbsp caster sugar
80ml water

Preheat the oven to 375°F.

Mix the yeast, sugar and milk in a bowl until dissolved. Cover the bowl and stand in a warm place for 10 minutes or until the mixture is frothy.
Sift the flour and cinnamon into a large bowl and rub in the butter. Stir in the yeast mixture, egg, water and sultanas until well combined. Cover and stand the bowl in a warm place for 1 hour or until the mixture has doubled in size.
Turn the dough out onto a floured surface and knead until smooth and elastic. Divide into 16 and knead into balls.
Place the dough balls on a large greased baking tray. Leave in a warm place for about 20 minutes until the dough has risen.

To make the paste, combine the flour and sugar in a bowl, blend in the water and stir until smooth. I put my crosses on by hand but if you want professional looking hot cross buns, pipe them on using icing equipment.

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Bake for 30 minutes. Place the buns onto a wire rack and, while still warm, brush with the jam. So delicious when toasted and spread liberally with butter. Yum!

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More on bread making from my previous post written after attending an artisan bread workshop with a professional can be found here/