Instead of making a traditional hot cross bun (and buying more ingredients), I opted to use what was in my cupboards. This resulted in a mix of dates, lemon and strawberry/cherry jam glaze. They went down very well with Dan, his colleagues and our neighbours, and are the perfect accompaniment to a cup of tea.
To make them you’ll need:
- 500g strong white flour
- 75g caster sugar
- 1 tsp salt
- 7g sachet of fast-action yeast
- 300ml milk
- 50g butter
- Cup full of chopped dates
- Grated rind of a lemon
- 1 tsp of ground sugar
- 75g plain flour
- Strawberry/cherry jam
- Bring your milk to the boil in a pan, take of the heat and add your butter until it melts. Place to one side and leave to cook for 5 minutes.
- In a large mixing bowl, sieve in your strong white flour and add in your salt, sugar and yeast. Make a well in the centre and add your milk and butter mixture. Mix initially with a spoon and then with your hands.
- Knead and a floured surface for 5-7 minutes, place in an oiled bowl and cover with cling-film. Leave it in a warm place for 1 hour or until doubled in size.
- Add in your chopped dates, lemon zest and cinnamon and mix with your hands. Place your cling-film over the bowl again and leave to rise for a further 1 hour, until it’s doubled in size.
- Preheat the oven to 200 degrees (fan assiste). Roll into balls (should make 15-20). In a small bowl add your plain flour and add a tsp of water at a time until it’s a gloopy consistency. Place in a piping bag (or make one out of greaseproof paper) and draw your crosses onto your hot cross buns.
- Cook in the oven for 15-20 minutes, or until golden brown. In the final few minutes, add a few tbsps into a pan and heat until sticky. When you take your buns out of the oven, glaze with the jam.
- Enjoy hot (with a nice cup of tea).
Hayley Jayne xx