hot cross buns

Although Easter is celebrated here in the Galapagos they prepare a fish soup instead of hot cross buns. As much as we tried it was hard to get quite as enthusiastic about fish soup so we carried on our annual tradition of making our own hot cross buns. We invited our Australian friends to join us for coffee and freshly baked buns which were so successful that I made another batch to share at a BBQ. They were well enjoyed by the other international people living here so much so I am inspired to make them again soon. Easter does not need to be the only time to enjoy freshly baked spicy buns and they smell so good!














Here is the recipe from the good old Edmonds Cookbook. You need to allow a couple of hours so the dough has time to rise.

Hot Cross Buns
1 1/2 cups milk
1 teaspoon sugar (I used rapadura sugar)
1 tablespoon of butter
2 teaspoons active yeast
4 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon of mixed spice (couldn't find this here so just added more cinnamon)
1/2 teaspoon of ground nutmeg (no luck finding this one either so even more cinnamon)
2 teaspoons sugar
3/4 cup sultanas
3/4 cup currants
1/4 cup chopped mixed peel (once again these last three things were not available here so I substituted with raisins and some chopped dried fruity stuff)

Crosses
1/2 cup flour
6 tablespoons of water

Glaze
1 tablespoon sugar
1 tablespoon water
1 teaspoon of gelatine

Heat milk until almost boiling. Stir in first measure of sugar and butter until butter melts. Set aside until lukewarm. Sprinkle yeast over and leave in a warm place for 15 minutes or until frothy. Combine 4 cups of the flour, salt, cinnamon and spices in a bowl. Stir in the second measure of sugar. Make a well in the centre of dry ingredients. Pour yeast mixture in. Beat to a soft dough, adding more flour if the dough is sticky. Mix in sultanas, currants and mixed peel. Turn onto a lightly floured board. Knead until smooth and elastic or until dough springs back when lightly touched. Lightly brush the bowl with oil. Place dough in bowl. Brush top with oil. Cover and leave in a warm place until double in size. Punch dough down in the centre and knead lightly. Divide mixture into 16 even sized pieces. Shape into balls. Place buns 2 cm apart on a greased oven tray. Cover and leave in a warm place until double in size. Pipe crosses on each bun. Bake at 200 C for 20 minutes or until golden. Remove from oven and brush with glaze. Cool on a wire rack. Makes 16.

Crosses
Mix flour and water together until smooth and able to be piped. More water may be needed. Place mixture into a small plastic bag. Snip across one corner to form a hole for piping. Twist top of bag to hold dough firm, squeeze to pipe.

Glaze
Put all ingredients in a saucepan. Heat until sugar and gelatine have dissolved, stirring constantly.