Thursday, 2 April 2015

Easter Week

Evensong on Palm Sunday in Holy Cross Church, Epperstone was enhanced by poetry, bible readings anthems sung by the choir and scenes performed by parishioners from the parishes of Epperstone, Woodborough and Calverton.  As considerable effort had gone into the production it was rewarding to see that it attracted a sizeable congregation.

Thinking ahead to Good Friday I thought you might like my recipe for Hot Cross Buns.  The history of these buns goes back a very long way, possibly to the sacred bread, or “boun”, offered to the gods.  Reputed never to go mouldy it was the tradition to keep one bun each year as a protection against evil.  Well, I have one from last year but as I kept it in the deepfreezer I am not sure if that counts! Anyway, here is the recipe, which I make up every year, making sufficient for my family and any guests who may be staying in The Mews on Good Friday. 

Hot Cross Buns  -  makes 12 buns  

250 grms plain flour, 250grms strong plain flour, 15grms fresh yeast, ¼ teaspoon salt, 1teaspoon cinnamon or mixed spice, 200mls tepid milk, 60grms butter, 60grms castor sugar, 30grms candied peel, 120grms currants or sultanas, 1 large egg, 1tablespoon sugar for glazing, 1 tablespoon of milk.

Method  

Mix together flours, salt and spice.  Rub in the butter, add fruit, peel and sugar.  Mix together beaten egg, milk and yeast, pour into flour, mix and knead to a soft dough.  Cover and leave to rise until double in size.  Knead again lightly, cut into 12 pieces, shape into bun.  Cut a cross into the top, place on a greased baking sheet to rise for 10 minutes.  Dissolve sugar in milk for the glaze, brush over buns, and bake in hot oven for 15 minutes.  (190C or 170C fan oven).


Good luck.  Let me know how you get on!