Hot X: Algebra Exposed

Product Information

Again, cover the tin and leave in a toasty place until your buns have doubled in size: 30, 40, 50 minutes. These buns had extremely holy connotations and were believed to be able to cure all ills, including the most dreadful diseases. When ready to make the dough add the remaining bread flour, yeast, spices, sugar and salt to the bowl of the Wilfa Probaker and whisk together to combine. To make the flour paste, mix the flour and water together in a small bowl until it’s a smooth paste.

There’s even a school playground rhyme about Hot Cross Buns, sung while clapping in time to the rhythm of the words. With Tangzhong, water and flour are cooked together at a ratio of 5:1 (these ratios can vary depending on whose recipe you are using but these are the two most popular).

Carefully take the buns from the warm place and pipe the flour paste to form crosses over the top of each bun.

This year, I decided to keep the flavours pretty classic, instead, I wanted to play around with the base recipe.Don’t skip cooling the buns – I know, I know, you want to rip into these buns when they’re fresh out of the oven. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more. Start by placing the butter in a heat proof jug then pour over the measured hand hot water then add the sugar. An adult should pour water over the smouldering wood and ashes to make sure they’re fully extinguished. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.

Make sure that everyone’s fires have been built outdoors in clear, open areas, with plenty of ventilation, and away from any areas where people will be sleeping. To make the glaze, place water and sugar into a small saucepan and stir on a hob until the sugar has dissolved. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon. Start with 4 1/4 cups to be safe (better to start sticky and add more flour as required), expect to add an extra 1/4 cup.Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven for 15-20 minutes. To shape the hot cross buns cover the pieces of dough with a kitchen towel to prevent them drying out.