Hot Cross Buns

I actually made these Hot Cross Buns last weekend during my baking extravaganza when all I wanted to do was be inside the warmth of a kitchen keeping out of the cold. But I thought I'd share them with you today as it's Good Friday and  if we're sticking with tradition, that's when you should be eating them. Not that tradition usually dictates when I eat something! I'd be happy to eat Hot Cross Buns all year round, but there is something special about saving them for Easter. Anyway, enough rambling about when we eat Hot Cross Buns, because in all honesty it doesn't make a bit of difference because they always taste delicious. That's if you choose the right recipe of course. And this recipe that I found ticked all the right boxes for me!

This was the first time I'd made Hot Cross Buns, but they're actually really quite easy to make, so it definitely won't be the last. And I've had a shop-bought one since and it just didn't quite compare. I seem to have turned into some kind of Hot Cross Bun snob! They did not contain anywhere near enough raisins and I could hardly taste the orange and lemon candied peel. Disgraceful! No, but seriously, this recipe I found over on Poires au Chocolat (which is a brilliant Food Blog, I must say!) was just perfect. Beautifully spiced, plenty of fruit and just the right Hot Cross Bun sort of texture. And they tasted wonderful toasted with a generous layer of butter. And a bit of raspberry jam too if you're feeling extravagant.  

I've always been intrigued as well how they make the iconic cross on top. Well now I know. All you need is some flour and water which you make into a paste and pipe in a cross shape on top. It's as easy as that. Actually, I think there are probably several ways of making it, but this method was pretty simple and looked effective too. As for the rest of the recipe, that was pretty straight forward as well. All you need is a bit of patience like all yeast-related things as you wait for them to prove. And the candied peel was a little faffy, but there's no question that it was worth it. They kept surprisingly well too, especially when popped in the toaster. A perfect start to your day or a lovely Easter snack! Well, not necessarily Easter. Just give them a go anyway, because they tasted divine. 

Hot Cross Buns (makes 16)

Ingredients:
For the candied peel:
1 Orange
1/2 Lemon
100ml Water
100g Granulated Sugar
For the dough:
225ml milk
50g Caster Sugar
7g Dried Instant Yeast
450g Strong White Bread Flour
1tsp Salt
1tsp Cinnamon
1/2tsp Ground Ginger
1/4tsp Nutmeg
1/2tsp Salt
100g Raisins
1 Egg, beaten
50g Butter
For the crosses:
1tbsp Plain Flour
1tbsp Water

Method:

1. Begin by melting the butter in a pan along with the milk.
2. Turn the heat up until the milk starts steaming.
3. Pour into a bowl to cool.
4. To make the candied peel, use a vegetable peeler to take bits of peel off the orange and lemon.
5. Cut into small strips about 2-3mm.
6. Place in a pan and cover with about 3-4cm of water.
7. Bring to the boil and let bubble for a few minutes until the water turns yellow. 
8. Strain into a bowl, draining the bitter yellow water away.
9. Repeat the process twice.
10. Combine the sugar and water in a pan and heat until the sugar has dissolved. 
11. Turn up the heat and add the peel.
12. Let it bubble until the skin becomes translucent, which should take between 8 and 10 minutes.
13. Allow to cool for 5 minutes and drain the peel, but keep the syrup as well.
14. To make the dough, sift the flour, sugar, yeast, cinnamon, ginger, salt and nutmeg into a bowl.
15. Stir the peel into the milk.
16. Add the raisins, peel and milk into the bowl and stir until it comes together.
17. Turn out onto a floured surface and knead until smooth and bouncy.
18. Place the dough into a large well-oiled bowl and cover with cling film, then leave somewhere warm until it doubles in size. 
19. Turn the dough out again onto a floured surface and punch down.
20. Cut into 16 pieces and shape into balls.
21. Line a baking tray with greaseproof paper and arrange the buns on it.
22. Cover with cling film and leave to prove again until puffy for about 45 minutes.
23. Preheat the oven to 200 degrees.
24. Combine the flour with the water until it forms a paste, then scoop into a piping bag.
25. Uncover the buns and pipe crosses onto them with the paste.
26. Bake for 15-20 minutes until they are golden and hollow when tapped.
27. Brush the syrup left over from the peel on top of the buns.
28. Toast, spread with a generous layer of butter and enjoy!

Best served toasted with a generous layer of butter! 

Caramel Pie

Firstly, sorry for my lack of posts recently! I seem to have spent the last few weeks either dancing or drowning in work. It's just that time of year. Anyway, I can't spend my whole life working and as it's been far too cold to venture out of the house these past few days (seriously, what is wrong with the weather at the moment?!), my Saturday afternoon was spent baking in the kitchen with the bestie. A far better option than essay-writing or braving the cold in my opinion!

So, the first thing we made was this heavenly Caramel Pie. It's from the latest Hummingbird Bakery Book 'Home Sweet Home', which I treated myself to on a whim, but which I do not regret! I could literally make everything in there. Anyway, I chose this pie, just because we were going to a friend's for dinner and as we were in charge of dessert, I thought this looked like the right choice. And we were certainly not disappointed! I don't think I've ever really tried one of these American-style pies and it wouldn't normally be something I'd go for, but after making this, I may have changed my mind! The custard caramel filling was delicious - just the right sort of comfort food you want on a cosy night in with the girls. If only I hadn't been so full, I could have eaten it forever...! I will definitely be trying some of the other pies in the future.

My only piece of advice would be to make a very concious effort to keep stirring your custard as you cook it, because mine did end up a bit lumpy. But it did taste great, and as a big custard-lover myself, it definitely tasted just like the sort of custard I like: thick enough to stand a spoon in with just the right amount of creaminess. And with the addition of caramel, you can't get custard much better than that! Yes, definitely my sort of pie!!

Caramel Pie

Ingredients:

For the pastry:

110g Butter, cubed

225g Plain Flour

80g Caster Sugar

1 Egg

For the filling:

400g Caster Sugar

60g Plain Flour

500ml Whole Milk

4 Egg Yolks

60g Cornflour

Pinch Salt

100ml Water

For the topping:

350ml Double Cream

2tbsp Icing Sugar

20g Dark Chocolate

Method:

1. Place the butter and flour into a large mixing bowl and rub together until it resembles fine bread crumbs.
2. Stir in the sugar.
3. Add the egg and mix until it forms a dough.
4. Bring together and form into a ball, flattening slightly.
5. Wrap it in cling film and leave to rest in the fridge for about 30-40 minutes.
6. Once rested, roll out onto a floured surface so it is about 5mm thick.
7. Line a pie dish with the pastry.
8. Trim any excess edges with a knife and allow to rest again in the fridge for about 20 minutes.
9. Bake blind at a preheated 170 degree oven for 10 minutes with baking beans in.
10. Remove the baking beans and bake for a further 15-20 minutes.
11. Allow to cool.
12. To make the filling, mix 200g sugar with the flour, milk, egg yolks, cornflour and salt in a pan.
13. Bring to the boil, whisking continuously until it thickens.
14. Boil it for 4-5 minutes so the flour can cook properly.
15. Set aside and cover directly with cling film to prevent a skin from forming.
16. In a small pan, mix the rest of the sugar with the water.
17. On a low heat, stir gently until the sugar has dissolved.
18. Bring the mixture to boil without stirring.
19. Let it boil for 15-20 minutes until it turns a light caramel colour.
20. Remove from the pan and leave to cool for a couple of minutes.
21. Pour the hot caramel into the custard, stirring continuously, until it is evenly mixed through.
22. Pour the filling into the baked pie crust.
23. Place in the fridge and allow to set for about an hour.
24. Whisk the cream until it forms soft peaks and stir through the icing sugar.
25. Top the pie with the cream.
26. Using a vegetable peeler, make chocolate shavings.
27. Sprinkle on the pie and enjoy!