Easter Tradition Hot Cross Buns

Traditionaly Hot cross buns are eaten on good Friday, the cross of course represents the crucifiction and the shape of the bun represents the rock that was removed from the front of the christ tomb when he was resurected on Easter Sunday.

The ingredients mean that people who are following lent are able to eat them as they traditionally contain no eggs or other dairy products.

There are many differing recipe's in the making of Hot cross buns, but I always revert back to the recipe my mother used.

Hot Cross Buns

12oz plain flour

a good pinch of salt (about half a teaspoon)

1oz butter or margarine

4oz dried fruit

2oz lemon juice

1teaspoon of mixed spice

half oz of yeast

6 fluid oz lukewarm water

2oz sugar

1 tablespoon of water to glaze

cream the yeast with a teaspoon of sugar, add tepid water and a sprinkling of flour, put into a warm place until the sponge breaks through.

Sieve the flour and the spice into a mixing bowl,rub in the margarine or butter,add the sugar fruit and lemon juice.when the yeast is ready work it into the mixture and knead thoroughly,put into a warm place for about an hour until the dough is about double the size, form into small buns, add the cross by cutting thin strips of pastry and placing them in the shape of a cross on the top.

Switch on the oven to (475 oF- gas mark 8) and let the buns stand for 10-15 mins .

Put the buns in the oven near the top and leave for 15 mins.

Mix 1oz of sugar with a tablespoon of water and brush over the buns after cooking to glaze.