Today was one of those days that just felt miserable. I woke up with every intention to clean out my shed all day, but it was wet, drizzly, cold and pouring rain outside and I was in a foul mood. So safe to say that did not happen - I blame isolation. Instead I did some odd jobs around the house, put some door handles on our wardrobes, washed, folded and ironed clothes, did some grocery shopping and cleaned out the fire place for our first fire of the season.
This time of year is meant to be winding into Easter week, which I love as it means we get to spend time with our family. We usually love cooking up a big mussel pot with crusty bread on good Friday, and whacking on a big easter lamb for everyone to enjoy on the Sunday, but things of course will be different this year. It made me sad to think we wont be with everyone, and to cheer me up I decided I would try and inject a bit of easter cheer into my day and make hot cross buns... It was a bit of a task and probably just added to my foul mood, but they were actually fairly simple. I think all my huffing and puffing probably made them seem harder than they actually are.
This one is a Donna Hay recipe and is very easy to follow, but I added in some chocolate chips, because well, chocolate?
If your feeling like me, missing your family and wishing you were heading away next weekend for some Easter fun, these might just cheer you up. Once they finally came out of the oven, I sat on the couch with a warm hot cross bun slathered in butter, and it made the world seem not so bad after all.
CHEER UP CHOC- CHIP HOT CROSS BUNS
INGREDIENTS
1 TABLESPOON ACTIVE DRY YEAST
½ CUP (110G) CASTER (SUPERFINE) SUGAR
1½ CUPS (375ML) LUKEWARM MILK
4¼ CUPS (635G) PLAIN (ALL-PURPOSE) FLOUR, SIFTED
2 TEASPOONS MIXED SPICE
2 TEASPOONS GROUND CINNAMON
50G UNSALTED BUTTER, MELTED
1 EGG
1 PACKET OF CADBURY CHOC CHIPS
1½ CUPS (240G) SULTANAS
⅓ CUP (55G) CANDIED MIXED PEEL, OPTIONAL
½ CUP (75G) PLAIN (ALL-PURPOSE) FLOUR, EXTRA
⅓ CUP (80ML) WATER
UNSALTED BUTTER, TO SERVE
GLAZE
1 TABLESPOON WATER
2 TEASPOONS GELATINE POWDER
½ CUP (110G) CASTER (SUPERFINE) SUGAR
¼ CUP (60ML) WATER, EXTRA
METHOD
Place the yeast, 2 teaspoons sugar and the milk in a large bowl and set aside for 5 minutes. The mixture will start to foam, indicating that the yeast is active. Add the flour, mixed spice, cinnamon, butter, egg, sultanas, mixed peel and remaining sugar to the yeast mixture and mix until a sticky dough forms. Knead the dough on a lightly floured surface for 8 minutes or until elastic. Place in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 1 hour or until doubled in size. Divide the dough into 12 pieces and roll into balls. Arrange the dough balls in a lightly greased 22cm square cake tin lined with non-stick baking paper. Cover with a damp cloth and set aside in a warm place for 30 minutes or until risen. Preheat oven to 200°C (400°F).
Place the extra flour and the water in a bowl and stir to combine. Place in a piping bag or a plastic bag with one corner snipped off, and pipe crosses on the buns. Bake for 30–35 minutes or until golden and springy to touch.
While the hot cross buns are baking, make the glaze. Place the water in a small bowl and sprinkle over the gelatine. Set aside for 1–2 minutes or until the gelatine is dissolved. Set aside. Place the sugar and extra water in a small saucepan over low heat and cook, stirring, until the sugar is dissolved. Use a wet pastry brush to remove any sugar crystals on the side of the pan. Add the gelatin mixture and cook for 1–2 minutes or until the gelatin is dissolved. Brush with the warm glaze while the buns are still hot. Serve warm with butter. Makes 12.
Enjoy,
L xx
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