I made some bunting out of hot cross buns. This combines the two things I love the most; baking and portmanteaus. Actually that’s a lie, I prefer cups of tea to portmanteaus but combining tea and baking has been done many times before and this is less interesting. I digress.
I used the fabulous baker brothers hot cross bun recipe but didn’t pay much attention to how crazy picky they get over the right type of salt or precise grams. Geeze they are lovely guys but I do not have enough care to pay attention to brushing my hair in the morning let along weighing out precise grams. So here is the Holly ‘and not a single f**k was given that day’ version. It worked just dandy.
Ingredients
680g Strong White Flour
A pinch of salt
a packet of died yeast
100s of sugar
80g or butter or marg
a teaspoon of mixed spice
175ml milk (I used soy as my pa is lactos-rubbish)
175ml water
1 egg
160g currents or sultanas or both
The doing
Mix all minus fruit and kneed for 15 mins by hand or 10 in a bread mixer (I’ve not used one of these, they sound way easier than kneeding for 15 mins though)
Cover with cling film and leave to stand in a bowl in a warm place for 30 mins
Split mix into 16 then make into triangle shapes
Place triangles on a baking sheet or two with about a finger between them then leave to rise again for like a whole hour (he waits, that’s what he does, tick follows tock…)
Heat up that there oven to around 210c
Make a paste using some flour and water. Pipe this into crosses across the buns. Thus the name!
Bake em til they look golden, take em out then brush a sugar water on top. I used golden syrup, water and mixed spice
Fashion a threading device from a chopstick, a large sewing needle and some gaffa tape
Thread the buns onto to piece of thick string
Hang up
Marvel at your creation, you are some sort of crazy Easter god of buns and puns. Ah that rhymes!
Om Nom Nom Nom
