Easter is just around the corner and one can relish exquisite dishes at the restaurants 1911 and La Baguette at The Imperial in the national Capital.
As food plays a definitive role in shaping a community’s culture and tradition, Easter is one such festival where food can be discussed.
The enthusiasts interested in relishing the delicacies can also cook these exquisite dishes with the help of the recipe given below. Easy to make, these buns are bound to tingle your senses.
HOT CROSS BUNS
450 g plain white flour
1 teaspoon salt
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
55 g butter (diced)
1teaspoon easy-blend dried yeast
Finely grated zest of 1 lemon
25 g caster sugar
85 g sultanas
25 g chopped mixed peel
1 large egg, lightely beaten
250 ml warm milk
85 g ready made short crust pastry
55 g granulated sugar
METHOD:
- Grease 2 baking sheets and set aside. Sift the flour, salt and spices into a large bowl, and then rub in the butter. Stir in the yeast, lemon zest, caster sugar, sulatans and mixed peel. Make a well in the centre, and then add the egg and enough milk, mixing to form soft dough.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a round, then place in a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
- Knock back the dough on a lightly floured surface, and then divide it into 12 or 14 equal pieces. Knead each piece into a ball and place on the baking sheets. Flatten each ball slightly. Roll out the pastry on a lightly floured surface and cut into narrow strips. Brush the buns with a little water and top each one with a pastry cross. Cover and leave to rise again for about 30 mins, or until doubled in size.
- Meanwhile preheat the oven to 190’c.bake the buns for about 15-20 minutes, or until golden brown. Transfer to a wire rack.
- Meanwhile, make the glaze, place the granulated sugar in a saucepan with 3 tablespoons of water. Heat gently, stirring until the sugar has dissolved, then bring to the boil and boil rapidly for 2 minutes. As soon as the buns come out of the oven, brush them twice with the sugar glaze. Leave to cool and serve warm or cold.