NAN’S LOCKDOWN EASTER BUNS
Nan made these Easter hot cross buns in lockdown last year because she could not go out and buy them as she would normally do. With only three weeks to go until Easter, she thought it was timely to share her yummy recipe . . .
1½ tsp active yeast
1 tsp standard flour
1 tsp sugar
1¼ cup warm milk (blood heat)
• In a bowl, mix all the above and leave in warm place covered for 10 minutes. Then add one beaten egg. Stir.
• Sift in large bowl:
4 cups standard flour
1 tsp salt
1 tbsp mixed spice
1 tbsp cinnamon
1 tsp ginger
• Rub in:
¼ cup white sugar
1¼ cup sultanas or a mixture of dried fruit
e.g. sultanas, raisins, currants, peel
• Add dough mix to flour mix to form a soft dough. Knead until light and smooth and no longer sticky.
• Place dough in lightly-oiled bowl and cover with plastic wrap and allow to stand in a warm place until double in bulk (for about 40 minutes).
• Turn on to lightly-floured surface and knead dough until smooth and elastic.
• Divide dough into 16 evenly-sized pieces.
• Knead each into a round shape.
• Place on a greased tray 1cm apart.
• Cover and let stand in warm place for a further 10-15 minutes
• Prepare the crosses and glaze while you wait.
1 cup standard flour
• Make a soft paste with the flour and water and place in piping bag or place in plastic bag and nip off corner. Pipe crosses on the buns.
• Bake at 220degC or 200degC fan-forced for about 20 minutes.
1 tbsp sugar
1 tbsp water
1 tsp gelatin (optional)
• Heat all in pan for 1 minute. Once buns are out of oven, brush with glaze.
Yummy and well worth the effort.