Breakfast, Bunnies and Buns

Forgive me for thinking Easter is the little brother of the ‘bigger’ holiday, Christmas.

I highly doubt I’m the only person who thinks so.

The markets and the shops all think the same. A few people don’t go all out as much on Easter as they do on Christmas, yet both are quite significant holidays on the Christian calendar.

We even have a saying for it, ‘Ke Dezemba, boss!’.

Nothing for the Easter season. Haven’t heard ‘Ke April, boss!’.

I guess perhaps the focus is less on fun and indulgence and more on solemn introspection, recollection and remembrance. Yeah, I’ll buy that reasoning. This should not be the case, though.

Since Easter doesn’t carry as much flair, I got to asking myself the question: What do people really eat over Easter? Hot cross buns! This oven-baked mixed-spice delight has, for years, found its way to my heart.

I’d have them all year round if it were not for the judgemental comments from my little sister, who thinks I should eat in a ‘seasonally appropriate’ manner.

I actually prefer buying the pre-rolled and proofed ones (from those fancy retail supermarkets at that fancy mall) that you have to finish off just by popping them in the oven.

The ready-made ones can be sad as you hardly get warm, let alone hot.

Making them from scratch, however, is a bit taxing, but trust me, once you’re done, your whole family and your inner self will thank you greatly.

Hot Cross Buns

(recipe by Nagi from https://www.recipetineats.com/)

3 teaspoons instant yeast

1/2 cup caster sugar

1 1/2 cups milk, warm

4 1/4 cups bread flour

2 tsp cinnamon powder

2 tsp mixed spice

1/2 tsp salt

1 1/2 cups raisins/sultanas

1 – 2 oranges, zest

50g unsalted butter, melted and cooled

1 egg

Crosses:

1/2 cup white flour

5 tablespoons water

Glaze:

1 tbsp apricot/orange jam

2 tsp water

Method

• Place flour, yeast, sugar, mixed spice, cinnamon and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook. Add butter, milk, egg, sultanas and zest.
• Stand mix: Mix for 5 minutes until a smooth, elastic dough forms. Alternatively, dust a work surface with flour and knead by hand for 10 minutes. Dough is kneaded enough when it’s smooth and does not break when stretched.

Rise #1:

• Leave dough in the bowl, cover with cling wrap and place in a warm, wind-free place to rise until doubled in size, about 30 minutes to 1,5 hours, depending on how warm it is.
• Line a 31.5 x 23.5cm tray with baking paper with overhang. Remove cling wrap and punch dough to deflate.
• Dust work surface with flour, place dough on work surface, shape into a log, and cut into 12 equal pieces.
• Take one piece and press down with your palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side, and that’s how I get a nice, smooth surface.
• Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

Rise # 2:

• Spray a piece of cling wrap lightly with oil, loosely place over the tray. Return tray to warm place and leave for 30 to 45 minutes. Preheat oven to 180°C.

Crosses:

• Mix flour and water until a thick runny paste forms
• Spoon into a round 3mm piping bag or small ziplock bag then snip corner.
• Remove the cling wrap and pipe crosses onto the buns.
• Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown.
• Place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
• Remove buns from oven.
• Brush with jam mixture while warm. Allow to cool to warm before serving.

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