Happy Easter!

A very happy Easter to you all! I hope you got to spend time with those you love, ate too much chocolate & generally just relaxed. I was off on the Public Holidays, which was nice, but had to work the weekend - bit of a poop, but at least now I have 3 days off at home with the family. We woke the boys early on Easter Sunday to do the obligatory Easter egg hunt, & they indulged me even though they are teenage boys (I do think that they really quite enjoyed it). How sad it is to lose that magical time where we believe in the Easter Bunny, Santa & the Tooth Fairy. Wouldn't it be great if they did really exist? We could behave like excited kids every now & then...... But then again, parents do earn the privilege of being able to be truly special, just for the kids, even if if it just for such a very brief time. I miss that fun actually.

You must make these Hot Cross Buns, it is a bullet proof recipe every time. I do tend to add more spices than listed, and they do make enormous buns. Maybe next time I will make 18 rather than 12, just to see how they turn out.

Hot Cross Buns. 

4 cups plain flour

2 x 7gm sachet dried yeast

¼ cup caster sugar

1½ tsp mixed spice

½ tsp cinnamon

½ tsp ground cloves

Pinch of salt

1½ cups currants (or mixed fruit/peel)

40gm butter

300ml milk

2 eggs, lightly beaten

Flour Paste:

½ cup plain flour

4 -5 tbsp water

Glaze:

2/3 cup water

4 tbsp caster sugar

1. Combine the flour, yeast, sugar, spices, salt & currants in a large bowl. 
2. Melt the butter in a saucepan over a medium heat & then add the milk. 
3. Heat for a minute or until lukewarm. 
4. Add the warm milk mixture & the eggs to the flour mixture. 
5. Use a flat blade knife to mix the dough until it all comes together. 
6. Turn out the dough into a floured board & knead for 10 minutes or until the dough is smooth. 
7. Place the dough into a lightly oiled bowl & cover with plastic wrap. 
8. Set aside in a warm draught-free place to rise for 1½ hours. 
9. Line a baking tray with baking paper. 
10. Punch down the dough to its original size. 
11. Knead on a lightly floured board until smooth. 
12. Divide into 12 portions & shape each portion into a ball. 
13. Place the balls into the tray, about 1cm apart, cover with plastic wrap & leave to rise again for 30 minutes, or until they double in size. 
14. Preheat the oven to 190oC.
15. Make the flour paste: mix the flour & together until smooth, adding more water if too thick. Spoon into a snap lock bag & then cut 1 corner off. Pipe the paste over the buns to form crosses. 
16. Bake for 20 – 25 minutes. 
17. Make glaze: place the sugar & water into a saucepan over low heat. Stir until the sugar dissolves. Bring to the boil & boil for 5 minutes. Brush the warm glaze over warm buns.