It’s Good Friday morning and Marc is making hot cross buns like his Mum used to when he was a kid. Only they’re not quite the same; no eggs, no milk and he had a brain fart and forgot the sugar. I reckon we should call them Serendipity buns because they are bloody lovely! You really don’t need the sugar. He adapted his recipe from one his Mum gave him that was photocopied from the Hamlyn All Colour Cookbook – Mary Berry’s first cookbook originally published in 1970. I would love to get my hands on the original edition of this!
Here’s the recipe:
- 12oz white bread flour
- 1tsp salt
- ½ tsp mixed spice
- ½ tsp nutmeg
- ½ tsp cinnamon
- 2oz vegan margarine
- 4oz currants
For the yeast mix:
- 1 packet (7oz) dried yeast
- 1 tsp sugar
- ¼ pint warm soya milk
- ¼ pint warm water
- 4oz plain flour
- Blend yeast with mixed warm milk and water, sugar and flour and leave until frothy – about 20 mins.
- Sift flour, salt and spices.
- Mix the marg into the yeast batter and add the flour and fruit.
- Mix well and knead dough on a floured work surface for 10 mins.
- Dived dough into 12 pieces and shape into buns.
- Place on a floured baking sheet – spaced apart.
- Place inside a greased bag or slightly warm oven or other warm place and leave to rise for 45 mins.
- Remove bag and make a cross on each on with a very sharp knife – just breaking the surface.
- Bake in a hot oven (220°C) for 15-20 mins.
- Cool on a wire tray.
- To make the glaze, boil 2 tbsp soya milk and 2 tbsp water with 1 ½ oz sugar. Brush the hot buns twice.