Happy YEaster

Enriched breads are used all over the world in religious ceremonies, celebrations, and traditions. They’re more than just food; they often carry symbolic meaning, representing life, faith and community. Panettone, stollen and babka — there are dozens of different rich, buttery, fruity breads that mean different things to different cultures.

I think, as humans, bread provides us with a level of comfort and belonging beyond its humble ingredients, and sweet, buttery, fruity bread is a joyous celebration of life.

I love hot cross buns, we tend to associate them with Christianity, being eaten on Good Friday to mark the passing of Lent. However, it’s believed that they go back way further than this, with the cross symbolising the four seasons or phases of the moon.

Either way, and to be honest, I just like the way the leathery cross goes all crunchy in the toaster before covering the whole thing with insane amounts of salted butter alongside a strong cup of builders — this is definitely a thing, that’s for sure.

At Jolene we make a pre-ferment the day before to develop a deeper flavour. This is a far simpler alternative that you can give a go in your own kitchen if you are up for a bit of a challenge..

Makes 12 big-ish buns (feels like a lot but if you are going to the trouble you may as well do that many)

Stage 1
500g flour T65 Wildfarmed (any good quality strong flour will do)
110g water (blood temp)
100g milk (heated to blood temp)

9g dried yeast
12g salt
65g sugar
2 eggs

Pop all of this in a mixer with a dough hook, continue to knead on the mixer for 10-12 mins until it has formed a smooth elastic dough, leaving the sides of the bowl clean (you can do this by hand but it would be a bit of a mission or at least a good workout)

Stage 2
70g unsalted butter(room temperature)
200g sultanas (pre-soaked in water for an hour then drained)
40g sour cherries (pre-soaked in water for an hour then drained)
150g mixed peel
60g glacé cherries
Small pinch ground clove
2 tsp powdered cinnamon
1⁄2 tsp fresh grated nutmeg
2 tsp ground cardamom

Beat your softened butter into the dough, once incorporated add the fruit and spices then mix together for another 2 min or so, you should be left with a silky dough with evenly distributed fruit. Cover with a cloth and leave somewhere warm to proof for approximately an hour and a half or until it has doubled in size.

Stage 3
Divide the dough into 12 equal pieces and roll into balls on a floured bench as best you can.
Pop the balls onto a lightly oiled tray (nice to have one with high sides if possible). Cover lightly with oiled cling film or a very light cloth and prove for an hour or so, until doubled in size.
Quick tip: Be super careful while handling your buns now so as not to knock out any air.

Stage 4 (almost there)
180g flour
40g water

Beat one egg with a little milk and brush the tops of your buns very carefully so as not to deflate them.
Mix the water and the flour together to make a just-about pipeable paste. Make your crosses by squeezing it out of a piping bag. You may need to adjust the texture to make it pipe-able.
Bake in a preheated oven at 180°C for 18–20 mins until golden brown.

Stage 5 (this is it)
Make a little syrup by mixing equal parts water and sugar, 150g of each should do the job,and bring it to a boil. Take it off the heat and add a tea bag of your choosing, we like Earl Grey, and maybe even a little lemon zest. Brush the tops of the cooked HCBs with hot syrup, leave to cool, then enjoy.

Alternatively, buy one from your local bakery. I had one the other day with dried quince it may have even had a little black pepper in there somewhere, delicious!
Happy baking guys, remember they don’t have to be perfect, Just perfectly imperfect is usually better.

Jolene

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