Hot X: Algebra Exposed

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If you are using the packets, you can just use 2 x 7 g sachets, that is 4 1/2 tsp which is slightly more than 1 tablespoon but it works just fine. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself.

The dough mixture is looser, almost like a thick muffin batter, that you mix with a wooden spoon, then leave it to rise and proceed with the same steps as above. Place the buns onto a parchment lined baking tray, a little apart, and cover lightly with clingfilm or a damp kitchen towel. Add the extra flour if required so the dough comes away from the bowl – the trick is to use the minimum to keep the dough soft so it rises easily (= fluffy buns), but just enough so the dough doesn’t massively stick to your fingers (should be bit sticky though). Add the drained dried fruit and the candied peel and knead briefly until evenly mixed into the dough.As the hot cross buns are an annual event I like to have a play around with my recipe every year, making them vegan one year, playing with the flavours the next. Keep kneading until you have silky, elastic dough, but bear in mind that the dried fruit will stop this from being exactly satin smooth.

In Ireland, the UK and as far abroad as New Zealand, Australia, Canada and India, Hot Cross Buns are eaten every Good Friday in Christian communities. If you don’t have enough space for a campfire or access to an oven, try using disposable barbecues or a portable fire pit, as long as you have a safe place to use them. Increase the oven temperature to 200°C/180°C fan, remove the foil from the dish and cook for a further 15 minutes, or until the buns are golden-brown and the custard has just set.In the palm of your hand, firmly round the pieces so they stand pert on your baking tray, a fingers width between them. Big, fluffy, fragrant Hot Cross Buns just like what you get from your favourite bakery are easier to make than you think. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.

Beat up the egg white and sugar together just so that it is frothy then brush over the risen buns very gently and carefully. You can also become something of a hot cross bun heretic and change the filling completely, to something like chocolate chips, but the less talk of that the better. Anyone who finds the physical aspects tricky could help read the recipe and direct everyone else – it’s always useful to have someone keeping an eye on everything to make sure the team’s working together smoothly.Brian and Jim, your hosts will give you a warm welcome with a complimentary drink waiting at your arrival. Use a stick, but not one that’s been in the fire, an adult should carefully spread out the wood and embers, so they cool down quickly. only thing is they actually took nearly 40mins to cook not the 22mins and next time I’ll add extra spice…. Sweet and sticky dough buns, risen with yeast, speckled with dried fruit and mixed peel, and heady with spices.