Easter time! I don’t mind a bit of Easter time – a long weekend, tremendous food and if you play your cards right, some excellent chocolate goodies (Albeit delivered from a giant rabbit in a bow tie that hops around your garden at night laying eggs. He probably has fangs too. Stuff of nightmares, really.)
Unlike The Rabbit, don’t be scared of Hot Cross Buns. They aren’t difficult BUT they do take time. All that kneading and proving – it’s definitely a weekend activity. Of course if you get home early from ‘Stations of the Cross’ on Good Friday you’ll have plenty of time to make some before Sunday. Man, Stations of the Cross is hard on the old knees, hey.
Have a happy and respectful Easter. Hug your loved ones.
Wattle seed is a beautiful native spice. Almost coffee-ish.
Ginger and Wattle Seed Hot Cross Buns
500gms plain flour
Two sachets of yeast (14gms)
100gms caster sugar
2 teaspoons roasted wattle seed
1/4 teaspoon cinnamon
300mls full cream milk
1 large egg, whisked
150gms crystallised ginger, chopped
1/4 cup sugar
2 tblspn water sugar
(plus flour and water for paste)
In a large mixing bowl, add flour, yeast, salt, wattle seed and cinnamon and give it all a thoroughly good mix around. Warm your milk up onthe stove – not too hot! add the butter, melt. Stir the milk mixture into the flour mix and add the egg. Add in your shopped ginger. Got some elbow grease? you’re going to need it – knead this mixture for a good ten minutes (or in your mix master with a dough hook – mines broken, welp)
Place in a slightly oiled bowl and cover with a towel. Let it rise, about an hour. Once risen, knock the air out of it and divide into 8-10 buns. Snugly fit these into a greased and floured baking tray and let rise again for an hour.
Mix together two tablespoons of flour and 1 tablespoon of water to form paste. Put in a sandwich bag and snip of a tiny bit of 1 corner. Work a cross across each bun. Bake at 180 for 30 minutes.
On the stove, dissolve sugar and water then paint on your freshly baked buns. Put them back in the oven for 10 minutes, this seems to almost toffee up the sugar and browns the paste more. Yum.
I always find homemade hot cross buns a lot more dense than the shop bought ones. Better.