Good Friday has traditionally been the day to bake hot cross buns and this fabulous little recipe has been used in our household for many years.
The children love getting involved, mixing in the dried fruit, shaping the buns and putting the marzipan crosses on the top. And they are quite honestly the best hot cross buns I have ever tasted.
One word of warning though – because they contain no preservatives, unlike the bought varieties, they need to be eaten within a day or so of baking. We get around this by sharing them amongst our neighbours and friends!
1 lb plain flour
pinch of salt
1/2 teaspoon mixed spice
1/2 pint milk
3/4 oz fresh yeast
3 oz butter
2 oz caster sugar
6 oz currants
2 beaten eggs
sweetened milk for finishing
quantity of marzipan
What to do
- Warm the milk until luke warm then add the yeast and butter
- Stir until the yeast dissolves
- Mix in the beaten eggs and sugar
- Put the flour, salt and mixed spice into a bowl
- Make a well in the centre
- Tip the liquid into the well and beat the mixture until smooth
- Turn the dough onto a floured surface and work in the currants
- Knead for a few minutes
- Place in a greased bowl, cover and put somewhere warm for an hour or so, until the dough has doubled in size
- You can knock it down and allow it to rise a second time, but my children generally don’t have the patience to wait so we never bother
- Shape the dough into buns and put on a greased baking tray.
- Roll some thin pieces of marzipan and place on the top to form a cross
- Allow the buns to rise for about 15 minutes
- Brush with sweetened milk
- Bake at around 175 C for around 15 minutes
- Enjoy warm with butter!