An Angry Rabbit With Sunburn...
Hot Cross Buns
There are many variations of this Easter treat, from chocolate to toffee, but the Gents decided to stick with this classic recipe from the Devon based bakingmatters.co.uk.
This particular recipe uses a ferment and dough process, so to start with we warmed some milk to around 40ºC and added to it the yeast and some of the sugar and flour. That sat merrily in the corner whilst we weighed out the remaining ingredients.
In a bowl went the remaining flour, salt and mixed spice. We like our buns well spiced so we doubled the amount. Add in the butter and rub in to incorporate it fully. In a separate bowl mix together the egg and remaining sugar, then add this along with the ferment to the dry ingredients. This is mixed into a smooth but soft dough, which is then left to proof for half an hour.
Next the fruit is added, we went for a pre-soaked mixed fruit and added in some mixed peel but regular mixed fruit works just as well. This is then left for 15 minutes, shaped into buns and then left alone for another half an hour giving them a chance to proof again.
Before they went into the oven a cross was piped on, traditionally it would be a shortcrust pastry or simply a cross shape would have been cut into the dough, but our cross was made with a simple mix of flour, butter and milk. A quick bake in the oven, careful as with many enriched doughs they tend to brown quite quickly, before having a simple glaze of warmed apricot jam.
Traditionally eaten on Good Friday, they are a tasty treat at any time and great when split, toasted and lovingly spread with butter.
So... what do you call an angry rabbit with sunburn? A hot cross bunny!