The Easter weekend is behind us but hey they say better late than never….
Anyway, Easter is mostly known as a time for hot cross buns, easter eggs and bunnies, picked fish etc. The cross ardoning the top of the hot buns symbolizes the crucifixion of Christ. Traditionally, hot cross buns are prepared on Good Friday and there are some superstitions surrounding these little spicy buns.
In England, it was believed that the hot cross buns prepared specifically on Good Friday could last for longer periods up to a year. They also believed in the powdered form where grated hot cross buns are mixed with a bit of water and fed to a sick person to heal them. These believers would also put hot cross buns on a string and hang them inside their houses to chase away bad spirits.
Ah well, we also have our own beliefs and superstitions here in Mzansi. I visited my family in the Eastern Cape and spoiled them with meals cooked outside on fire. The next day I was sick with flu and I couldn’t even get out of bed. How did you spend your Easter weekend? Did you go to church? Did you visit family?
I thought I would share an easy hot cross bun recipe with you. By the way, I demonstrated the recipe to over 50 ladies at Eziko Restaurant in Langa Township. They all loved it and wanted more but I only prepared one hot cross bun for each lady 🙁
Hope you enjoy the recipe! Happy Baking!
Hot Cross Buns Recipe
(Recipe adapted from a Safari promotional brochure)
850g cake flour
200g 1½ cups) icing sugar
150g (170ml) margarine / butter
30ml (2Tbsp) baking powder
10ml (2tsp) bicarbonate of soda
200g safari cake mix / bakers mix
10 ml (2tsp) mixed spice
500 ml milk
50 ml apricot jam
100 ml water
250ml (1 cup) flour
15ml (1Tbsp) margarine / butter
- Pre-heat the oven to 180C. Sift the dry ingredients together (excluding Bicarbonate of Soda).
- Beat the eggs and milk together. Add the Cake Mix and Bicarbonate of Soda to the liquid.
- Add the margarine to the dry ingredients and rub in until the mixture resembles fine crumbs.
- Add the liquid to the dry ingredients bit by bit. Do not over-mix the dough (the dough must have a soft texture but still workable).
- Press the soft dough to a thickness of ± 4 cm and cut buns out with a cutter. Place the buns relatively close to one another on a greased baking sheet.
For the cross:
- Sift the flour and add the margarine. Rub in until the mixture resembles fine crumbs.
- Add the water bit by bit until the dough is sloppy. Mix well to a smooth dough.
- Using a piping bag, squeeze horizontal and vertical lines on top of the buns.
- Bake at 180C for ± 30 minutes until golden brown.
For the Glaze:
- Heat the apricot jam and water together until well mixed.
- Spread the syrup over the hot buns. Serve warm.
Ever thought of making a pudding using Hot Cross Buns? Try this recipe.