HOT CROSS BUNS submitted by Vivian Crump – The Crump Family Farm Ingredients:
350 g stone-milled sifted Hard Red Wheat Flour 100 g stone-milled sifted Soft White Wheat Flour 50 g granular sugar 1 tsp Salt 2 tsp mixed spice (¼ tsp clove, cinnamon, ginger, cloves) ¼ tsp nutmeg 7 g yeast 50 g butter 150 g raisins (soaked overnight) 200 ml warm milk 2 eggs (beaten)
Tips! Find a lot of these ingredients for sale at The Crump Family Farm.
Ingredients for the Cross: 75 g stone-milled barley flour 5-6 tbsp water Sticky Glaze: 4 tbsp milk 2 tbsp sugar Instructions:
Soak the raisins the night before in boiling water. The next day put both flours, sugar, mixed spices, nutmeg, and yeast into a large bowl and mix well. Add butter and rub into the mix until it resembles fine breadcrumbs. Drain the raisins, discard the water and stir into the flour mix. Make a well in the centre and pour in the warm milk and eggs, gradually draw the flour into the liquid to make a very soft dough. If you need more warm milk to get it to a soft dough, add a small amount at a time to reach a soft dough. Turn dough out onto a lightly floured work surface and knead thoroughly for ten minutes. If the dough is very sticky, knead in a little extra soft white flour until it is no longer sticky. Return the dough to the bowl and cover it with a damp cloth and leave in a warm place until double about an hour. Knock back the risen dough on a lightly floured work surface and divide it into 12 pieces and shape it into balls. Place balls of dough on a greased cookie sheet. Cover and let rise until double 45 minutes to one hour. Preheat oven to 400°F. Make the cross mixture. Mix flour and water together until it makes a smooth thick paste that can be piped. When the buns have risen, uncover them and make the cross on each one by piping on the cross. Place the baking tray of buns in the oven for about 15 to 20 minutes until golden brown. Meanwhile, as the buns are cooking make the sticky glaze by heating the milk and sugar until the sugar has dissolved. Boil for one minute and then brush over the buns as soon as you take them out of the oven. Transfer to a cooling wire rack. To serve: cut in half and toast, then smother in butter, and maybe some homemade jam. Makes twelve buns.
Whilst this ancient bun is associated with Christianity both the pagans and the ancient Greeks also made fruited buns marked into quarters. Legend has it in 1361 Father Rocliffe of St Albans Abbey baked fruited buns marked with the cross and distributed them to the poor.
Whatever you believe I hope you enjoy your hot cross buns.
Visit the Crump Family Farm from farm-to-table beef, pork, lamb, chicken, and sunflower oil for your Christmas dinners.
December Hours Thursday to Sunday 10-5 5372 Egremont Dr, Ilderton Call (519) 200-3431 thecrumpfamilyfarm.ca
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