Wholemeal, Low Fat
Is it just me or is Easter kind of the coolest holiday ever?!? You’ve got chocolate by the bucket load, all kinds of exciting buns and spiced cakes in bakeries, holidays galore, it’s wild!
And don’t even get me started on the Easter Show. I don’t know if it’s just Sydney, but every year here there’s a huge fair with a theme park, food markets, baking competitions, wood chopping and largest animal competitions, which are all somehow very connected to the concept of Easter…
I think it’s super fun but all my friends and family think it’s lame (they’re lame!!) so I haven’t gone in years. Sad face 😦 But this year I might just go with the kids I babysit so woohoo get ready for the biggest chicken weighing competition!!! I know I am.
My family isn’t actually that into Easter. I never even knew about the whole ‘Easter Sunday Lunch’ thing until I went away one year with my friends family. It was amazing! We ate all the traditional meals like pies and lamb roast and simple fish the night before (well I didn’t because I don’t eat meat but I creepily watched them eating it). And on the celebrated morning, we came down to the dining table which had been completely covered in decorative chocolate nests with Belle Fleur chocolate sculptures for each child. Oh my God. I was in heaven.
We set up an Easter Egg hunt for the little kids, hiding the colourful chocolates in tree branches and under piles of autumn leaves. We boiled eggs and decorated them with paint and glitter, then cracked them open and drizzled olive oil and vinegar in the yolks. We walked through the forest and drove in her older brother’s rally car around the paddock behind the house, then watched the sun set over the trees eating chocolate leftovers.
After that year I realised how good Easter can be. I decided to start making hot cross buns as my own family tradition, even if the first try was a couple of weeks late. Now the heady smell of cloves and cinnamon, and the calming roll of dough and currants is familiar to me. It makes me think of Easter. It makes me think of hot Autumn rain showers and uni holidays, of early sunsets and browning leaves.
It makes me think of the Easter Show, with the turkey pavilion and the poodle parade and hot curly fries with tomato sauce and mustard. It makes me realise that Easter is a pretty great holiday, whether you celebrate it traditionally or not.
These hot cross buns are the best I’ve made so far. They’re classic of this blog made with wholemeal flour and a good dose of cinnamon, but still rich and soft from butter and lots of dried fruit. I steeped the currants in tea for half an hour before adding them in, and it made the buns taste lovely and complex. You can always skip this step if you don’t like tea, or use a different flavour if you’re feeling adventurous.
I originally got the recipe from Poires au Chocolat, because she is my bible for all English/traditional buns and cake recipes and I trust her yeast expertise with my life! Also, you may have noticed I forgot the crosses. I know, I know! I’m sorry!
For a vegan version, I’m planning on adapting these Coconut Scones, swapping the vanilla for cinnamon, nutmeg, ginger and cloves and adding in sultanas for that traditional flavour. If you want to give it a try before me, please tell me how it goes!! I hope all of you have a happy Easter 🙂
One Year Ago: Apple and Cinnamon Cupcakes with Honey Icing
Black Tea and Currant Hot Cross Buns: Adapted/Copied from Poires au Chocolat
50g unsalted butter
225g whole milk (I used light and it worked fine)
300g strong white flour
150g wholemeal flour
7/8g instant yeast
50g caster sugar
1 tsp cinnamon
1/2 tsp each nutmeg, ginger, cloves
1 egg, cracked and lightly beaten
110g (1 cup) each sultanas and black currants
1 cup of strong black tea
Method: In a saucepan, heat the butter and milk until the butter melts and the milk scalds (this will keep the buns extra soft). Place in the fridge or freezer to cool down, it needs to be room temperature otherwise it will kill the yeast!
Steep the dried fruit with the tea until the fruit is soft, then drain and dry the fruit well with paper cloth.
In the bowl of your stand mixer, whisk together the flours, spices, sugar and dried fruit. Mix in the egg and milk (it has to be room temperature or slightly lower!!) until combined. Mix on medium for 6-7 minutes until the dough is elastic and bouncy. Put into a lightly oiled bowl and cover with cling film. Leave for an hour to an hour and a half until doubled in size (I take a photo of it with my phone so I can work this out).
Pour out onto a floured surface and punch down. Cut into 14 pieces and roll into balls. Working quickly, place the balls on a lined baking tray and cover with plastic wrap for 45 minutes until puffy. Preheat oven to 200C (390F) and bake the buns (take off the plastic!) for 15-20 minutes, until risen and golden. Drizzle a little honey or marmalade over for a glaze. Enjoy! For a cross, mix flour and water and use the back of a spoon or piping bag to mark a cross on before you bake them. Enjoy!