Hot Cross Buns, Chocolate Eggs and Dr Who!

Hot Cross Buns, Chocolate Eggs and Dr Who!

March 31, 2013 Recipe Reflection 2

YES, after weeks of no chocolate, cakes or anything sweet the day has finally arrived when I can fill my boots with it all! Lent530146_10151493446282978_2003355974_n is over and the Easter Bank Holiday Weekend brings tasty treats (including my first attempt at Hot Cross Buns: recipe below), a long weekend and the return of the popular tv series Dr Who.

So what does Easter mean for you?

Unlike Christmas, Easter, I find is not as commercially hyped. However the reason for it all still seems to be drowned out by the eggs and the long weekend which brings relaxation and new tv programmes.

As a Christian the important bit for me is remembering a sacrifice of the highest order. A sacrifice 7345_7351_5which tells me I am loved. It is a message I have been fed every year through Sunday School and Youth groups. This sacrifice and great gift of Love inspires me to try to live my day-to-day life in a way that reflects that Love.

None of us are perfect but in our imperfect world we can make a difference. This was my encouragement for travelling 6,000 miles to Chennai. To show that love to others through a smile, a helping hand, an engilsh lesson, a gift.

This year I and many before and after me have the anticipation at looking back at the past amazing 7 years of Chennai Challenge celebrating the experiences we had, the friendships we made and the change it made in our lives.

So this Easter lets indulge in a bit of Love as well as the usual Hot Cross Buns, Eggs and T.V.

As promised here is the recipe I used for my Hot Cross Buns, perfect for any time of year. Enjoy!



For The Buns

  • 300ml full-fat milk, plus 2 tbsp more
  • 50g butter
  • 500g strong bread flour
  • 1 tsp salt
  • 75g caster sugar
  • 1 tbsp sunflower oil
  • 7g sachet fast-action or easy-blend yeast
  • 1 egg, beaten
  • 75g sultanas
  • 50g mixed peel
  • zest 1 orange
  • apple, peeled, cored and finely chopped
  • 1 tsp ground cinnamon

For The Cross

  • 75g plain flour, plus extra for dusting

For The Glaze

  • 3 tbsp apricot jam


  • Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
  • Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
  • With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
  • Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
  • Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
  • Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.


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