Traditional Scotland Treat Ideas
Hot Cross Buns Recipe
In Scotland, Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season. However, recently they have become more popular and easy to acquire at any time of the year.
- 25g (1oz) fresh yeast
- 175 ml (6floz) warm milk
- 25mg tablet ascorbic acid, crushed
- 2 eggs
- 450g (1 lb) strong flour
- lx 5ml spoon (1 tsp) salt
- 1&1/2 x 5ml spoons (1½ tsps) mixed spice
- lx 2.5ml spoon (½ tsp) cinnamon
- 1 x2.5ml spoon (½ tsp) nutmeg
- 50g (2oz) soft brown sugar
- 125g (4oz) currants
- 50g (2 oz) mixed peel
- 50g (2oz) margarine, melted and cooled
Blend the yeast with milk. Add the ascorbic acid. Beat in the eggs. Place dry ingredients in a large bowl. Add sugar, dried fruit and peel. Make a well in centre. Stir in liquid and margarine, beat to form a soft dough.
Knead well on lightly floured surface for 6-8 minutes until smooth. Divide dough in 12 and shape into buns. Place on floured baking sheet. Make crosses with stiff flour and water paste. Cover and rise in warm place until double in size - approximately 45 minutes.
Bake in a hot oven 220 C, 425F Gas No.7 for 15-20 minutes until golden brown. Brush hot buns with sugar glaze.
- Servings 12
- Preparation Time 25 mins
- Cooking Time 20 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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