Not Cross Buns
Hot Cross Buns with their symbolic pastry crosses are traditionally eaten in Great Britain on Good Friday and Easter Sunday but Not Cross Buns can be enjoyed all year round!
I can never get enough of ‘em—bunnies that is! And right on cue, here’s a recipe for no, not Hot X Buns but Not X Buns. Hot X Buns are traditionally eaten at Easter time but if, like me, you enjoy them all year round, then this is specially for you.
Flavourful—delicious eaten hot out of the oven, split in half and buttered. Or toasted and buttered, just like an indulgent teacake—these are the BIZ. And I mean the Biz!
Freshest ingredients are paramount but if, like me, you discover the one bit of ginger root left lurking in the fridge has passed its best, no one’s going to know if you keep “stumm”. The other option is naturally dried root ginger — that grates very well, as I recently discovered. However, if possible, at least attempt the freshly grated nutmeg.
Preparation: Makes 24 Not Cross Buns. Allow 3-4 hours for the whole process of which at least 1.5 hours is resting time.
Two baking trays lined with baking paper and dusted with flour. You will also need two large mixing bowls and optional pastry cutters.
INGREDIENTS
Before starting to make the buns, prepare all the dried fruit and spices. In a large bowl, mix all the ingredients together well. Set aside.
Dried fruit and spices
2 lemons and oranges—preferably unwaxed— the not-too-fine grated rind of (blood oranges are a flavoursome option if in season)
2” (5 cm) fresh ginger root
2 teaspoons ground nutmeg (freshly ground if possible)
2 teaspoons ground cinnamon
2 teaspoons caraway seed
1 teaspoon ground cloves
13 oz (375 g) mixed raisins and sultanas
4.5 oz (125 g) currants
The dough
Yeast Mix
10 fl oz (0.5 pint, 300 ml) full cream milk
10 fl oz (300 ml ) water
1 teaspoon sugar
2 tablespoons yeast
4 oz (114 g) butter at room temperature
9 oz (250 g) wholemeal flour
1 lb 11 oz (750 g) unbleached bread flour, plus extra
2 teaspoons finely ground sea salt
3.5 oz (100 g) castor sugar
2 large beaten eggs
Pastry
2 oz (56 g) butter
4oz (114 g) plain unbleached flour, plus extra
Cold water to mix
1 beaten egg for basting
Glaze
1 tablespoon castor sugar
2 tablespoons water
Begin by warming the milk, water and sugar in a jug. The liquid should be hand-hot. Whisk in the yeast. Leave to rise for 5 minutes if fresh, 10 minutes if dried or until a frothy head forms. Otherwise please follow manufacturer’s instructions.
In the meantime, into a large mixing bowl, roughly chop up the butter. Sieve in the flours and salt together and rub in the butter using the fingertips until the flour has a crumbly texture. Mix in the sugar, followed by the dried fruit and spice mix.
Now make a well in the centre, add the yeast mixture together with the beaten egg.
Mix to a smoothish dough and knead on a smooth surface for around 10 minutes, sprinkling extra flour when necessary if a little sticky. Place the dough into the original mixing bowl, lightly flour and cover with a clean tea-towel. Leave for an hour to rise or until doubled in size.
Meanwhile make up the pastry. Grate the butter into the flour and using a knife to stir, add cold water little by little until the dough comes together. Make a ball, wrap and place in the fridge to rest for at least ten minutes.
Punch back the risen dough and knead again for 2-3 minutes. Weigh the whole and divide, firstly into half and then 12 segments per each section (roughly weighing 3-4 oz or 100–115 g each). Squish them into round shapes and place on the baking trays. Leave them to rest – total time 20-30 minutes. Keep the buns covered with a tea-towel while the next part is being done.
Pre-heat the oven to 400ºF (200ºC)
Now for the pastry: Roll out to an 1/8th inch thick (2.5 m) and flouring the cutters (so that they don’t stick to the dough) cut out your desired shapes. Or strips of course, if you are making Hot Cross Buns because Easter is coming. Lightly baste the surfaces with beaten egg to adhere the pastry. Cover the trays with the same tea-towel.
Just before baking, baste the tops of the buns with the beaten egg. Bake for around 15-18 minutes or until golden.
If desired, glaze the tops of the buns when they have just come out. Heat the water and sugar until the sugar has melted and liberally apply with a brush— silicon, preferably, because from one’s personal experience natural bristles always end up stuck in the glaze, just like when painting house interiors!
Enjoy your split and buttered Not X Buns for breakfast or brunch with a robust builder’s cuppa or my preference, a Twinings Earl Grey tea. Or if savouring with afternoon tea, couple your buns with an elegant Bone China bucket of freshly boiled water into which a sachet of Lady Grey is left to infuse, together with a touch of milk—for a refreshingly citrus flavour.
Top Tip
Not X Buns are great for freezing which is just as well because no one wants to be baking ‘em every Sunday— if there are any left to freeze of course. They can then be defrosted in the microwave or baked in the oven at 350ºF (180ºC) for approximately 10 minutes.
