No Bun Intended: My 1st time making hot cross buns
I took up Paul's challenge of making hot cross buns for Easter and discovered I need muscles to knead: Read on ...
One a penny, two a penny, hot cross buns, as the rhyme goes.
One of the wonderful things about social media when you get it right, is the like minded connections you make.
One of my favourite people on Twitter is Paul Couchman, The Regency Chef, Paul, Regency-Cook based across the other side of the world in England.
In 2021 Paul ran a Zoom hot cross bun class, for me it was at the ungodly hour of 1am. But I showed up prepared with my mix and had a fun time. Also participating was Lucy from Liverpool, another Twitter connection Lucy Antal. Since that day/night Lucy and I along with Sinù-Dash of Prosecco from Venice mainland have caught up face to face to chat, eat and drink at Cantina Aziende Agriole (another Twitter connection) in Venice on a chilly winter’s afternoon …. Cantina Aziende Agricole
Do check them out, I only slum it with the best food lovers! You might just discover a new passion and be inspired to cook or bake something new like I was.
Back to making my hot cross buns.
One of the joys of being in the kitchen for me is the peace and quiet. Sometimes I listen to music, rarely do I use machinery, so making hot cross buns for the first time was definitely a labour of love. You need patience and elbow grease.
My arms thanked me for the workout. Not!
I followed Paul’s recipe exactly, step by step, kneading the dough with care. I could feel the dough resisting my hands at first, but gradually it became smoother and more elastic. I actually enjoyed the physical exercise of kneading.
After adding raisins, currants and spices to the dough and kneading them in, I placed the dough in a greased bowl and covered it with a damp cloth, leaving it in a warm place to rise for an hour.
Time to clean up the kitchen (my, how flour travels) and prepared the cross mixture and the glaze. Once the dough had doubled in size, I punched it down gently and divided it into 12 equal pieces, shaped them into round balls and placed them on a baking tray lined with parchment paper, leaving some space between them for expansion.
Once the crosses were piped on each bun and brushed with egg wash, the buns were covered with a damp cloth ready to put in the oven during Paul’s class.
While watching everyone online & chatting, I put my buns in the oven and waited for the magic to happen. Oh, the hunger pangs once the aroma of the buns filled the kitchen with warmth and sweetness.
When ready I took the buns out of the oven and glazed them with sugar syrup. Oh they looked so golden and delicious. Once transferred to the cooling rack, must confess to admiring my efforts.
Since making the hot cross buns I’ve ventured further into yeast goodies, making brioche as I miss my daily Italian fix and foccaccia inspired by another Twitter connection Roberto in Bologna Roberto Serra ….. and before you ask, yes we have also met face to face. Check out Roberto for his authentic local recipes.
Have a fabulously restful Easter break. Eat, laugh and share time with those who matter.
Thanks - I really loved this post!
Next time I'm in Adelaide, these are on the menu...
Lorri