insideKENT Magazine Issue 25 - April 2014 | Page 48

EASTER

IT JUST WOULDN’T BE EASTER WITHOUT

hot cross buns

Makes 12 buns
INGREDIENTS
For the buns:
• 300g Doves Farm strong white flour
or Doves Farm white spelt flour
• 1tsp Doves Farm quick yeast
• 1/2 tsp salt
• 1 tsp sugar
• 1 tsp mixed spice
• 50g currants
• 50g chopped mixed peel
• 150ml milk
• 1 egg
• 25g butter

• 1 tbsp milk
METHOD

8. To make the topping, dissolve the sugar in the
boiling water.

1. Preheat oven to 200°C/Fan180°C/
400°F/Gas 6
2. Mix together the flour, quick yeast, salt, sugar,
mixed spice, currants and mixed peel.

9. Brush the sugar water over the top of each
ball of dough.
10. In a bowl mix together the flour and milk to
form a soft pastry dough.

3. Stir in the milk and egg.
11. Roll out the pastry dough on a flour d surface.
e
4. Melt the butter, add this to the bowl and
mix well.
5. Leave the dough covered with a tea towel, in
a draught free place, for it to double in size
(this should take about an hour).

12. Cut it into very thin strips and lay these acr ss
o
the balls of dough to form a cross.
13. Leave to rise for 20-25 minutes.
14. Bake in a pre-heated oven for 12-15 minutes.

For the topping:
• 1 tbsp boiling water
• 1 tsp sugar

6. Knead the dough then cut it into 12
equal pieces.

For the crosses:
• 2 tbsp flour

7. Roll each piece of dough into a ball and place
on an oiled baking tray.

48

Recipe from Doves Farm Foods
www.dovesfarm.co.uk