Hot X: Algebra Exposed

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Serving suggestions: Eat while still warm from the oven, smothered in butter and, if you please, jam.

Soaking the fruit in this manner makes the fruit more pleasant to eat but also prevents it from burning when the fruit is on the outside of the buns. I think it is better to weigh the dough pieces and in that way you will produce perfectly uniform buns. For a variation on the theme with some ancient grains, try my white spelt hot cross buns with an Earl Grey glaze from “A Handful of Flour” (p. So you need to use the minimum amount of flour you can get away with so the dough pulls away from the side of the bowl when mixing, but is still soft. They can also be frozen in an airtight container, with pieces of baking parchment in between the layers (or wrapped individually, if preferred) for up to one month.There are very few things in this world that can rival the smell of freshly baked homemade Hot Cross Buns, fresh out of the oven.

Continue to boil, and remove from the heat just as the glaze starts to thicken (this should take around 5 minutes).

After having made another recipe for hot cross buns (which was not very successful) decided not to be deterred and gave this one a go. Place the eggs and egg yolks into a large bowl and whisk gently to combine (try not to incorporate too much air as you go). Supermarkets love to stretch the traditional period these glorious buns are available, but when you go to bakeries and to home kitchens, they are still only made in a relatively short window.

Tip out onto a lightly floured surface and knead into a ball then place in a greased bowl and leave to rise, covered in a shower cap or plate, in a warm place until doubled in size. Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place to rise for around 1 1/2 – 2 hours. Never leave hot items unattended and make sure there’s a nearby first aid kit, with items to treat burns/scalds. Fill the bun with sliced avocado, griddled halloumi, an oozy fried egg, coriander leaves and a little sriracha for a spicy kick. Let me say as a mom of 5 this was so easy to do and came out better than the other recipes I used to use.

Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.

Super-soft and squidgy eaten straight out of the pack, but even more decadent toasted and smothered with melting butter, these Good Housekeeping Institute taste-approved treats are a must-try this year. Packed full of juicy fruit, our Plant Kitchen vegan hot cross buns feature a unique spice blend and an irresistible texture. Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven for 15-20 minutes.Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it. I mixed them in the Thermomix last night, transferred the dough to a glass bowl and put it in the fridge. Remember to check your ingredients against any allergy or dietary requirements to ensure everyone can enjoy the recipe.