Easter

It’s the Easter Weekend in Trinidad and Tobago and obviously us Trinbagonians are enjoying the extra long weekend from Thursday midnight to Monday midnight. Can’t blame us, we use  every excuse as a reason to “lime” and socialize. I was supporting my fellow Trinbagonian counterparts at the Easter 2013 Grand Prix yesterday and they did do us proud. Congratulations on a job well done on taking us to Rio to compete internationally. Despite the thrill, vigour and excitement at the Prix, the refreshment stalls didn’t quite have a standard.

It ranged from over-priced chicken and chips to not enough “chow” and “souse”, too cold potato pies and finally heavy hot cross buns. Not too sure, if the person that knead it had a heavy hand, but it was more than rock buns. Another local delicacy with a rough shell-like appearance. Thus I found it wise to share my favourite Hot Cross Buns Recipe. It takes a bit of time but it is so worth it. One is left with an airy, lightly sweet bun, loaded with glazed fruits. Next time, you might want to double the batch. 

Hot Cross Buns

Preparation Time:20 mins

Proofing Time: 3hours

Cooking Time: 30 Mins

Yield: 1125g

Servings: 15 buns (75 g each)

Dough

v 200ml Full Cream Milk

v 100 ml Fresh Coconut Cream (Unsweetened)

v  50g Butter

v 500g All-purpose flour

v  5g Salt

v  75g Granulated sugar

v  15ml Soya-bean oil

v  7g sachet Instant Yeast

v  1 Large egg, beaten

v  1ml Yellow Food Colour (Liquid)

v  75g Golden Raisins

v  50g Candied Fruits

v  zest 1 orange

v  zest 1 lime

v  5g ground cinnamon

v 3 g Nutmeg (grated)

Cross

v  75g Confectioners sugar

v  60 ml Full Cream Milk

Glaze

v 45ml apricot jam

Method

1.  Bring the fresh coconut cream and full cream milk to a boil, then remove from the heat and add the butter and yellow food colour. Leave to cool until it reaches 35 degrees Celsius. Put the flour, salt, sugar and yeast  into a mixing bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

2.     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. Repeat for 5 minutes until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

3.     With the dough still in the bowl, tip in the golden raisins, candied fruit, orange zest, lime zest, nutmeg and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.

4.     Divide the dough into 15 even pieces (about 75g per piece - see Tip below). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don't wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

5.     Heat oven to 220C/200C fan/gas 7. Bake for 20 mins on the middle shelf of the oven, until golden brown.

6.     Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

7.     Mix the confectioners sugar with 60ml full-cream milk to make the icing for the cross. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

Hope you enjoy the recipe and Happy Easter.