Friday, April 6, 2012

Scottish Recipes - Easter Hot Cross Buns

Hot Cross Bun

Its Easter weekend

We have a bunch of exciting things gong on

Sir Scoffs-A-Lot has 2 birthday parties to attend, one on Saturday and one on Sunday. He also has his first ever Soccer (Football) game on Saturday morning and then, of course, the Easter Bunny will visit on Sunday to leave eggs all over the garden, he is quite the social butterfly, or maybe he would rather I called him a social moth, its a boy thing

We are also spending Easter Sunday with our fabulous neighbours, who have become great friends in the past year since they moved across the street

Easter for me back home in Scotland is a time to spend with family and to eat chocolate Easter eggs, they don't have Easter eggs here in Texas like they do in Scotland and I miss them a lot. I could have driven to Goodwoods British Market and bought one but I didn't, such is life


Also at Easter, in Scotland, the supermarkets are full of Hot Cross Buns, we love them and miss them too. Hot Cross Buns are spiced, fruit, sticky buns with a cross on top, hence the name

So here is my Easter indulgence today, a recipe for Hot Cross Buns

Hot Cross Bun

Just so you know, Ive never made Hot Cross Buns ever, so if you are reading this post its because they turned out

Makes 12

You will need

450g/1lb Strong Plain flour or all purpose flour (in USA)
1 tsp Salt
1 tsp ground all spice
Half tsp ground cinnamon
50g/2oz Butter
1 sachet dried yeast
50g/2oz Fine Sugar
100g/4oz Currants
50g/2oz Chopped mixed peel
150ml/quarter pint warm milk
4 tbsp warm water
1 egg, beaten

For the glaze
50g/2oz Sugar
3 tbsp Milk

  • Sift flour, salt and spice and cinnamon in a mixing bowl

Flour and Spices 

  • Rub in the Butter

  • Stir in the yeast, sugar, currants and peel

  • Make a well in the center and add the milk, water and egg into it

Well being filled

Well with ingredients

  • Mix to form a soft dough

Soft Dough

  • Turn out onto a lightly floured surface and kneed until smooth and elastic

Smooth, elastic dough

  • Place in an oiled bowl, cover with cling film and leave to rise in a warm place until doubled in size, around 1 -1.5 hours

  • Shape into 12 balls

  • Place well apart n a greased baking tray and flatten slightly

  • Cover with oiled cling film and leave to prove for 30 minutes

  • Remove cling film and slash a cross in each bun (I don't think i made my cross deep enough as the cross was only just visible)

Buns ready to bake

  • Bake in a hot oven at 200C, 425F for 20-25 minutes

  • For Glaze, Bring the sugar and milk to the boil in a pan, stirring and brush glaze over buns while still warm

  • Cool on a wire rack

Hot Cross Buns
Hot Cross Buns

Enjoy just as they are, with a cup of tea

Here in our home, we cut the in half and add jam on occasion

Happy Easter Everyone

Especially my Scottish chums who will be getting up, on Sunday, to the best chocolate Easter eggs on the planet, jealous? Me? Never. OK maybe a bit


No comments:

Post a Comment

I love comments, big and small, so go on, leave me some, you know you want to

Related Posts Plugin for WordPress, Blogger...