HOT CROSS BUNS

I love the rhythm of the seasons, and with them, the festivals*, which focus on key elements of our Christian faith. It is good, once a year at least, to  fix our attention  on the  foundational themes undergirding our lives.
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And feasting is an essential,  not to mention  biblical, part of festival. It was actually what part of the tithe was used for!
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Be sure to set aside a tenth of all that your fields produce each year.
Eat the tithe of your grain, new wine and olive oil, and the firstborn of your herds and flocks
in the presence of the LORD your God at the place He will choose as a dwelling for His Name,
so that you may learn to revere the LORD your God always.
But if that place is too distant and you have been blessed by the LORD your God
and cannot carry your tithe
(because the place where the LORD will choose to put His Name is so far away),
then exchange your tithe for silver, and take the silver with you and go
to the place the LORD your God will choose.
Use the silver to buy whatever you like:
cattle, sheep, wine or other fermented drink, or anything you wish.
Then you and your household shall eat there in the presence of the LORD your God and rejoice.
​[Deuteronomy 14:22-26]
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I love having special foods to enhance the celebrations. Mincepies do not really appeal in July, nor do Hot Cross Buns in January (when they appear in our supermarket), but now, with Easter in sight, it's a different matter!

Home-made Hot Cross Buns have the edge on shop-bought, so  why not make some this year? The process is a bit time consuming, but well worth the effort.
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​1 1/2 lb strong white flour
1/2 tsp sugar
​1 1/2 tsp salt
1 sachet yeast
3/4 pt milk & water, finger-hot
2oz butter, melted
1 egg​

In a large bowl,  mix the  yeast with the flour, salt & sugar.  Stir together  the warmed liquid,  butter & beaten egg, & add to the flour to make a thick batter. Cover with a damp tea-towel & leave to rise in a warm place, until doubled  in size.

Then mix the following in a bowl, and knead into the dough, a little at a time. 

​3 oz demerara sugar
3 tbls mixed peel
6 oz sultanas
3/4  tsp nutmeg
3/4  tsp cinnamon
3/4  tsp cumin

Knead the dough until no longer sticky, adding extra flour if necessary. Then break into 3 oz pieces & form into rolls. Put into a greased & floured baking tray, snug but not quite touching. Use a sharp knife to score a cross on each bun. Cover with a damp tea-towel, & put in a warm place to double in size (about half-an-hour).​

When risen, mix the following together to make a paste. Then with a tea-spoon, dribble into the cuts on the buns:

4 1/2 tbls plain flour
3/4  tbls caster sugar
4 tbls water​

Bake in a preheated oven at Gas 7, 220c  for 15-20 minutes, until the buns  sound hollow when tapped underneath.

Finally, make a glaze with:

2 tbls milk
1 1/2 tbls caster sugar​

Heat milk & sugar together, until sugar dissolves.  Brush over the hot buns twice, cool slightly, & enjoy while warm.

To freeze, cool completely on a wire rack. Defrost thoroughly, &  reheat at Gas 4, 180c  for 5 minutes.

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*See the Festivals section of the website for more on this subject.

How are you going to celebrate the triumph of Jesus over the powers of darkness? Is it time for a party?

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Let me know your ideas.
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