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Easter buns and other English beauties |
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The green countryside, wide open moorlands, ancient ruins overlooking the Atlantic: these are typical scenes from the idyllic English landscape. The picturesque villages along the south-west coast of England conjure up daydreams of drinking tea in a gentle spring breeze.
Narrow brick pathways, half-timbered cottages and numerous tiny front gardens are ready to welcome the colours of spring and prepare for Easter: the village church is decorated, the Easter bunnies are ready to be given to the little ones, the Easter eggs have been hidden. Even the bakeries have caught Easter fever because at this time of year everyone is baking Hot Cross Buns (sweetened bread rolls) and the traditional Simnel cake (fruit cake covered with marzipan).
We’ll show you how to make Hot Cross Buns:
- 500g flour
- 7g dried yeast (fresh yeast is also ok)
- 200 ml lukewarm milk
- 50g brown sugar
- 1 tsp mixed spice = spice mixture of cinnamon, coriander, allspice, nutmeg, ginger and cloves
- 1tsp salt
- 100g dried fruit (raisins/ berries)
- finely grated lemon zest
- 1 egg, beaten
- 50g melted butter
Mix the flour, yeast, sugar, spices, salt, dried fruit and lemon zest together, then fold in the milk, butter and egg. Work everything into a dough, cover and leave to rise for 1 hour. Make 12 round buns, place them on a baking sheet, make a cross on the top of each one and leave to rise again for 30 minutes. Bake at 200 degrees for approximately 15 – 20 minutes.
Enjoy eating them – either at home or on location.
Helvetic Airways takes you 4 times a week to the famous harbour city of Bristol – the Easter eggs are already waiting to be discovered!
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