This week’s guest blogger, Debbie Woodward, is the founder and driving force behind the award-winning blog Saucepan Kids. Debbie is mum to three adventurous eaters and through her own experiences with her kids in the kitchen she decided to set up the site in 2012 to encourage more families to get cooking together. With the week that’s in it, we will be featuring some of Saucepan Kids’ favourite Easter treats; first up these delicious hot cross buns.
These buns are perfect for the older kids in your house to make. They’re also a traditional and popular treat at Easter time which never lasts long in our house. They also freeze really well so you may want to double up the recipe so you can enjoy some after Easter too.
This recipe is a little more complicated which makes it perfect for kids aged 10 and older to make on their own. Younger kids can help out with zesting, beating the egg and shaping the dough into buns.
Easter Hot Cross Buns
Makes 8 buns
Ingredients:
450g strong white bread flour (plus a little bit for dusting)
1½ tsp salt
2 tsp mixed spice
1 tsp ground cinnamon
50g caster sugar
1 x 7g sachet yeast
250ml milk
30g butter (unsalted)
Zest of 1 orange
120g raisins
1 large egg
1 x Olive oil (for greasing)
50g plain flour
2 tbsp golden syrup
Directions:
1 Mix the strong white bread flour, spices, salt , sugar and yeast in a large bowl
2 In a small saucepan, warm up the milk and butter over a low heat until the butter is just melted
3 Add the orange zest and raisins and leave to cool for 2 – 3 minutes, then beat in the egg
4 Make a well in the centre of the flour and pour in the milk mixture, stirring to make a soft dough
5 Tip the dough onto a lightly floured worktop and knead for about 5 minutes
6 Form the mixture into a ball, put it in a lightly oiled bowl and then cover with clingfilm
7 Leave in a warm place for about an hour to rise or until it has doubled in size
8 Tip out the dough onto a lightly floured worktop and gently flatten to knock out some of the air
9 Divide into about 8 equal pieces and roll into bun shapes
10 Place on a lined baking tray (about 2cm apart) and lightly cover with greased clingfilm
11 Leave to rise again for about 40 minutes. Preheat the oven to 200°C
12 Remove the clingfilm to make the crosses on top of the buns
13 Mix the plain flour with 5 tablespoons of water to form a thick paste. Place the paste into a piping bag fitted with a small nozzle (or use a plastic food bag with a bottom corner cut away) and pipe the crosses onto the buns
14 Bake the buns for 20 – 25 minutes
15 Heat the golden syrup over a low heat and brush over the warm buns
16 Allow to cool before serving
Variation: You can add dark chocolate chips to the mixture.
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