Hot cross buns

Chef Rudo Kandiero

Welcome to April, a month symbolising renewal, growth and new beginnings.

It is the month of the Easter holidays, where food plays a central role in celebrations worldwide.

While the religious significance of Easter centres on the resurrection of Jesus Christ, the culinary customs associated with it often reflect regional and cultural influences.

Many Easter foods carry symbolic meaning.

Perhaps the most iconic example are eggs, representing rebirth and new life.

They appear in various forms, from decorated hard-boiled eggs to chocolate eggs hidden for children to find in an Easter egg hunt!

Lamb is another example, often served for dinner, symbolising sacrifice and associated with biblical narratives. And, of course, there are the simply rich hot cross buns.

Let us prepare for the Easter feasts, starting with the sweet side of the season.

This week, we are sharing a recipe for spiced, slightly sweet buns, studded with currants, raisins or sultanas, with a preparation and cooking time of approximately two hours.

Ingredients

One cup milk, warmed;

Two teaspoons instant dried yeast;

Four tablespoons sugar;

Four cups all-purpose flour;

One teaspoon salt;

One teaspoon mixed spice;

Quarter teaspoon ground ginger;

One cup raisins or currants;

Six tablespoons butter/baking margarine;

Two eggs

To make the cross:

One-third all-purpose flour; two tablespoons sugar and warm water

For the glaze:

Two tablespoons icing sugar and warm water

Method

1. In a bowl, combine warm milk, sugar and yeast. Whisk to combine. Let it sit for three to five minutes or until foamy.
2. In a separate large bowl, whisk together flour, salt, cinnamon, mixed spice, ginger, currants and raisins or sultanas.
3. Create a well in the centre of the flour mixture. Add the milk-yeast mixture, melted butter and eggs. Use a spatula to mix until the dough comes together. Use your hands to form the dough into a large ball. The dough will be sticky.
4. Turn the dough out onto a lightly floured surface and knead for about five minutes, or until smooth and elastic. Add small amounts of flour as needed to prevent sticking.

The dough is ready when you can stretch a small piece between your fingers and it thins out without tearing. Alternatively, lightly press the dough; if it springs back slowly, it is ready.

5. Place the dough in a lightly oiled bowl, cover with a clean tea towel and let it rise in a warm place for about 45 minutes or until doubled in size. (A turned-off oven is a good place).
6. Line a large baking sheet/tray with parchment paper.
7. Once risen, divide the dough into 12 equal balls (you can weigh them for uniform size). Shape each ball into a bun.

Place them on the prepared baking sheet, cover loosely with a tea towel and let them rise in a warm place for 30 minutes or until doubled in size.

8. Preheat oven to 200°C (400°F).
9. In a small bowl, mix the flour and sugar for the crosses. Add just enough warm water to create a thick paste. Pipe a cross on top of each bun. (No need to score the dough, the crosses will melt into the buns as they bake).
10. Bake for 15-20 minutes or until golden brown.
11. While the buns are baking, prepare the glaze. In a small bowl, combine icing sugar and warm water, stirring until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool the buns on a wire rack.

Power foods

Raisins: High in fibre, they promote digestive health and prevent constipation; support healthy blood sugar levels and a balanced gut microbiome; reduce the risk of chronic diseases; help alleviate conditions like arthritis, diabetes and heart disease; lower blood pressure and maintain healthy bones, reducing the risk of fractures; support healthy skin; and reduce the risk of certain types of cancer.

Cinnamon: Lowers blood pressure and improves overall heart health; alleviates bloating and indigestion; combats bacterial and fungal infections; enhances memory and concentration; and contains anti-cancer properties.

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on: 0772748509.