Easter Baking

We made our own hot cross buns! The smell that filled our house was amazing, and shop bought ones are now definitely second rate. It was a bit of a hassle, but worth doing - if only once!

Here's the recipe we used:

450g / 1lb plain flour
50g / 2 oz caster sugar
25g / 1 oz fresh yeast or 1 level tablespoon dried yeast
150ml / 1/4 pint lukewarm milk
4 tablespoons lukewarm water
1 level teaspoon salt
1 level teaspoon mixed spice
1/2 level teaspoon cinnamon
00g / 4 oz currants
50g / 2oz chopped mixed peel
50g / 2 oz butter, melted and cooled
1 egg, beaten

50g / 2oz granulated sugar
3 tablespoons milk

Sift 100g flour into a bowl. Add 1 teaspoon sugar.
Blend yeast with milk and water. Add to sifted flour and sugar.
Mix well and leave for 20 to 30 mins.
Meanwhile sift remaining flour, salt and spices into another bowl. Add rest of sugar, currants and peel. Toss lightly together.
Add to yeast mixture with butter and beaten egg. Mix to fairly soft dough that leaves sides of bowl clean.
Turn out onto a floured board and knead for 5 mins or until dough is smooth and no longer sticky.
Cover and leave to rise until double in size.
Turn out onto floured board. Knead lightly and divide into 12 equal sized pieces.
Shape each into round bun. Stand well apart on lightly buttered and floured tray.
Cover and leave to rise 30 mins (or until dough feels springy when pressed lightly with floured finger)
Cut a cross on top of each with a sharp knife.
Bake just above centre of hot oven (220C / 425F / Gas mark 7) 20-25 mins.
Transfer to wire rack. Brush twice with glaze, made by dissolving sugar in milk and boiling for 2 mins.

Makes 12 hot cross buns. Recipe from The Dairy Book of Home Cookery)

We also enjoyed making these springtime sausage roll rabbits: