Isolation buns!
Self-isolation and social distancing have become the new "normal", however abstractly the term must used when describing this mad situation we all find ourselves in. No more social gatherings, no more cafe trips, no more Easter church services. But fear not, for all but the latter can be remedied by a comforting batch of hot cross buns - a good reminder that the world does in fact keep spinning and time does keep progressing beyond this corona bubble.
This recipe is taken from the Waitrose magazine April edition but adapted slightly, in that I used wholemeal in stead of white bread flour. No, it wasn't an attempt to render the buns more "healthy" - far from it - but simply down to a cupboard shortage and a shopping trip for one item not really coming under the "essential travel" title.
They came out remarkably well nonetheless and are just as, if not more tasty than the M&S hot cross buns, which sit at the top of the leaderboard in our house!
Ingredients:
100g currants
75g mixed peel
300ml whole milk
75g unsalted butter
500g strong white (or wholemeal) bread flour
75g light brown sugar
1 tbsp mixed spice
1 tsp fine salt
2 tbsp easy bake yeast
2 eggs
vegetable oil for greasing
For the crosses:
80g white flour (any type)
1 tsp light brown sugar
water
Method:
1. Put the currants and mixed peel in a small bowl and pour over just enough boiling water to cover them. Set aside to plump up.
2. Now, in a small saucepan heat the butter and milk gently. Take off the heat once the butter has melted.
3. In a large bowl combine the flour, sugar, mixed spice and salt. Make a well in the middle and add the yeast before pouring in the butter/milk mixture (make sure it's warm, not too hot when you pour).
4. Lightly mix.
5. Drain the currants and mixed peel then mix in, with a beaten egg, to form a dough. (If it's very sticky you may want to add a little more flour).
6. Knead vigorously for 30 seconds on a lightly floured surface then set aside, covered, for 5-10 minutes. Repeat the process twice until the sough is smooth and elastic.
7. No put the dough in a clean, lightly oiled bowl and cover with a damp tea town. Leave in a warm place to rise for 1 hour.
8. Divide the dough into 12 equal portions and shape into buns. Then arrange them in rows on a lightly floured baking tray.
9. Cover with a tea towel and leave in a warm place for another hour to rise further.
10. Preheat the oven to 200 degrees C.
11. Beat the final egg with a tsp of milk and brush over the buns.
12. now make the crosses by mixing the flour, sugar and water (a bit at a time) to form a consistency that you can pipe.
13. Transfer to a piping bag or a sandwich bag (cut one corner for a nozzle) and pipe over the buns.
14. Bake for 20-25 mins until lightly golden.
15. Enjoy!
