Hot Cross Buns!
1 March 2021
As Easter weekend approaches we inevitably reach out for our jars of honey for cooking on this special occasion. There is of course the Honey Glazed Lamb for dinner (we would highly recommend the guys at Gowersaltmarshlamb.co.uk) as well as honey roasted vegetables such as parsnips. But, here at the farm we like to get a little more traditional and make our own Hot Cross buns with Honey Butter! Its fun for all the family to get involved in and take part in a tradition that’s over 650 years old!
- 300ml full fat Welsh milk
- 60g Welsh butter
- 500g strong bread flour
- 1 tea spoon salt
- 80g caster sugar
- 1 tablespoon sunflower oil
- 7g sachet of yeast
- 1 egg
- 80g sultanas
- 50g mixed peel
- 1 zest of orange
- 1 zest lemon peel
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- ¼ teaspoon nutmeg
For the cross
- 75g plain flour
- 4 tablespoons of water
- 2 tablespoons of Cilgwenyn’s Natural Carmarthenshire Wildflower Honey
- 25g Welsh Salted Butter
- Place the milk and butter into a pan and heat until butter melts then leave to cool.
- Place the flour, sugar, salt and yeast in a bowl and mix slightly. When cooled, add the lukewarm milk and butter into the dry ingredients into the centre and add the egg. Mix well until the dough is sticky.
- On a floured surface knead the dough, stretching and folding it for around 10 minutes.
- Place the dough in an oiled bowl and cover with cling film and place for 1 hour or until twice its size in a warm cupboard.
- With the dough still in the bowl place in the sultanas, mixed peel, zest of orange and lemon and spices and knead again. Place in the oiled bowl again and leave for a further 1 hour with cling film covering it in a warm cupboard.
- Divide the dough into 14 and roll each into a smooth ball. Arrange on a couple of trays with baking paper. Make sure to leave enough space for them to expand between each bun. Leave to rise for 1 hour more.
- Heat the oven to 220C/200C fan/gas mark 7.
- Mix the 75g of plain flour with the water to make a paste and pipe crosses on the buns.
- Bake for around 25 minutes until golden brown.
- Melt the butter in a pan and add the honey. Glaze the buns over the hot buns and leave to rest until cool.