Gluten-Free Hot Cross Buns

Gluten-Free Hot Cross Buns

Do you love Hot Cross Buns? This is the first year I made them gluten-free They are surprisingly tasty. All I did was substitute self-raising flour for gluten-free self-raising flour. Presto – They don’t rise as much, but the taste is still magnificent. I will post the recipe soon.

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Readers are Leaders – Happy Easter

One of my readers sent me these lovely photographs of her daughter reading my books. It is lovely when readers do this. Happy Easter.

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Easter Traditions

Easter Traditions

On Easter Sunday, many children wake up to find that the Easter Bunny has left them baskets of chocolate eggs. Many children will hunt for eggs inside and outside their homes.

The Easter Bunny is a rabbit-spirit. Some people say he lives on the Moon while others say he comes from the Easter Planet. One theory says he was named the Easter Hare. Since Rabbits and Hares have multiple eggs – the tradition was said to have started because children believed rabbits and hares laid all those eggs in grassy areas. Christians say eggs are “the beginning of all life” – hence they celebrate the resurrection. Romans say all life begins as an egg, hence while they celebrate Easter. As early as Medieval Europe citizens created lovely decorated eggs to give as presents on Easter Sunday.

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Hot Cross Buns – Grandmother’s Recipe – Easter

Hot Cross Buns

Hot Cross Buns, Hot Cross Buns, One a penny, two a penny, Hot Cross Buns,  If you have no daughters, give them to your sons,  one a penny, two a penny, Hot Cross Buns.

 

Delicious home-baked Hot Cross Buns

This delectable recipe my Grandmother would make every Easter.  Tasty, Tasty.

Hot Cross Buns

Ingredients

60 grams butter or nuttelex (around 1/4 of a section of butter or quarter tub of nuttelex)

250 ml or 1 cup milk (rice or cows or almond or soya)

60 ml or 1/4 cup warm water

30 grams or 1 and 1/2 tablespoons yeast

115 grams or 1/2 cup caster sugar

500 grams or approx 4 cups plain flour

50 grams or approx 5 tablespoons of self-raising flour

1 free range or organic egg

1 teaspoon mixed spice

1 teaspoon himalayan crystal salt

1/2 teaspoon of cinnamon

120 grams or 3/4 cup sultanas

50 grams or 1/4 cup mixed peel (optional)

Method:  Take out saucepan, turn onto low heat, melt the butter, add the milk until warm.  Separate bowl put in yeast, one teaspoon of sugar, add water.  Then into another bowl sift dry ingredients, plain flour, mixed spice, cinnamon, salt, sultanas and mixed peel (if using).  Beat the egg and mix into melted butter and milk.  Pour everything into the bowl of dry ingredients and mix until smooth dough with wooden spoon or electric dough beater/mixer.  Once ready put onto a floured board and knead (using two hands squashing and stretching the mixture) for around 15 minutes until smooth and elastic.  Grease with some butter or nuttelex big bowl and place dough inside cover with cling film/plastic wrap and a tea towel.  Leave in a warm place until doubled in size (approx 1 – 2 hours).  Once ready take out place on floured board, squash lightly until 2 cm.  Shape each into bun into a square.  Grease a baking tray with butter or nuttelex place buns inside, cover with cling film/plastic wrap and a tea towel until it is doubled in size (approx. 20 minutes).  To make the cross – mix the self-raising flour and some water until smooth approx 2-3 tablespoons.  Use a piping bag draw a cross across the top of each bun once they have doubled in size.  Bake at 200 degrees celsius or 400 degrees fahrenheit for 20-25 minutes.  Once cooked put on a cooling tray.  (Option:  Instead of making the paste to make the cross with you can use a sharp knife and put a cross on the top part of the bun).

If you would like to glaze the top of the bun to give it that shiny look.  Mix a 1/4 of a teaspoon of gelatine, 2 tablespoons of hot water and 20 grams or 1 tablespoon of sugar in a bowl.  Use a pastry brush and wipe over the buns once you have taken them out of the oven.