Spice up your hot cross buns
FOLLOW Baker Tom's ultimate step-by-step recipe to create perfectly decorated hot cross buns.
Tom Hazzledine is well known for his speciality breads and now you can learn all about professional baking techniques and tricks of the trade from the man himself, on one of his bread-making courses at the bakery in Pool.
These traditional spiced, sticky glazed fruit buns can be served as a classic Easter treat that is sure to impress, and they're easy to make too.
When they're fresh from the oven the air fills with the aroma of spices and they taste delicious warm with a dollop of Cornish butter. The dough is flavoured with spices, fruit and sugar, giving the delicious combination of sweet and savoury, finished with a sticky glaze. What's not to like? There's something really satisfying about baking your own hot cross buns so have a go yourself.
(makes ten hot cross buns)
200g warm Cornish milk
14g fresh yeast or 7g dried yeast
400g bread flour
6g mixed spice
50g Cornish butter (softened)
50g mixed peel
1 Cornish free range egg
1. Place the flour, yeast, sugar, salt, mixed spice into a mixing bowl. Rub the butter into the flour and mix until it resembles breadcrumbs.
2. Add the mixed peel and raisins into the bowl and make a well in the middle of the mixing bowl.
3. Mix the milk and egg and place into the flour mix.
4. Mix all the ingredients to form a sticky dough and knead well for 8-10 minutes until it forms a dough and is no longer sticky.
5. Rest for an hour and cover with a tea towel or cling film.
6. Divide the dough into ten equal pieces and mould into round balls.
7. Pre-heat oven to 200C or 400F.
8. Place onto baking tray and leave to rise for 1 to 1 ½ hours.
9. Making the cross: mix the flour and water to form a paste resembling double cream, pipe crosses onto your buns.
10. Place in the pre-heated oven and bake for 20-25 minutes until golden brown.
11. While the buns are baking, make the sticky glaze: place the water and sugar into a saucepan and boil for 3 minutes until it thickens.
12. Once removed from the oven, glaze the hot cross buns and enjoy.
For bread-making course dates with Baker Tom visit www.bakertom.co.uk or for more Cornish recipes visit www.cornwallfoodanddrink.co.uk