Although Easter is often about chocolate, here is a treat that isn’t.  Eaten all over the Commonwealth, Hot Cross Buns are a typical Easter treat, without an ounce of chocolate in sight.

Hot Cross Buns Makes 15 buns

Ingredients:

300ml milk (+ a little extra)

50g Butter

500g bread flour (+ 75g for cross)

1 tsp salt

75g caster sugar

1tbsp vegetable oil

7g yeast

1 egg beaten

75g sultanas

50g mixed peels (orange and citrus)

1 apple peeled, cored and finely chopped

1 tsp ground cinnamon

3 tbsp apricot jam for glaze

Recipe

1 Bring the milk to the boil, then remove from the heat and add the butter.

2 Leave to cool.

3 Put the flour, salt, sugar and yeast into a bowl.

4 Pour in the warm milk and butter mixture, then add the egg.

5 Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

6 Tip on to a lightly floured surface and until smooth and elastic.

7 Put the dough in a lightly oiled bowl.

8 Cover with oiled cling film and leave to rise in a warm place for 1 hr.

9 Add the sultanas, mixed peel, orange zest, apple and cinnamon.

10 Knead into the dough, making sure everything is well distributed.

11 Leave to rise for 1 hr more covered by some well-oiled cling film.

12 Divide the dough into 15 even pieces.

13 Roll each piece into a smooth ball on a lightly floured work surface.

14 Arrange the buns on baking trays lined with baking paper,

15 Leave enough space for the dough to expand.

16 Cover with a clean tea towel, then set aside for 1 hr.

17 Heat oven to 220C/200C fan/gas 7.

18 Mix the flour with about 5 tbsp water to make a thick paste for the cross.

19 Draw a line along each row of buns, then another to create crosses.

21 Bake for 20 mins until golden brown.

22 Melt the apricot jam. While the jam is still warm, brush over the top of the warm buns and leave to cool.

 

 

 

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Amongst the thousands of chocolate available for Easter, one famous egg stands out in particular.  A landmark of Easter in most Anglophone countries in recent years, the Cadbury Creme Egg is as popular as ever.

Why all the excitement for a chocolate egg, you might ask? CAdbury Creme Egg

The Cadbury Crème Egg is no mere chocolate egg. It has a thick milk chocolate shell, filled with a white and yellow fondant which imitates the inside of a real chicken egg and is unique on the chocolate market.

In the UK, it is the best selling confectionary item between New Year and Easter, with annual sales exceeding £200 million and a brand value of £55 million.

The Crème egg as we know it today was introduced in 1963. It was renamed Cadbury’s Creme egg in 1971.

Sales really took off in 1975, when Cadbury Creme Egg became a cult through the power of TV advertising.

About 1.5 million Cadbury Creme Egg eggs can be made every day at the Bournville factory. They’re made in two halves, both filled with white and one additionally filled with yellow fondant. The two halves are closed together quickly and there it is – a Cadbury Creme Egg.

Oh and incidentally, if you are tempted, one Cadbury Crème egg represents 150 calories.

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Easter is famous for its religious ceremonies and for eating chocolate.  Here is a list of funny facts you may not know about Easter.

  • The traditional act of painting eggs is called Pysanka.
  • Sales at Easter time make up 10 per cent of UK chocolate spending for the whole year.
  • The name Easter owes its origin from Eastre, the Anglo-Saxon goddess who symbolises hare and egg.
  • On Easter Sunday in Scotland and North-East England, some people have great fun rolling painted eggs down steep hills. This is also popular in parts of America, where people push the egg along with a spoon.
  • 76% of people eat the ears on chocolate bunnies first, 5% go for the feet and 4% opt for the tail.
  • Every child in the UK receives an average of 8.8 Easter eggs every year – double their recommended calorie intake for a whole week.
  • In medieval times, a festival of ‘egg-throwing’ was held in church. The priest would throw a hard-boiled egg to one of the choir boys, and then tossed from one choir boy to the next. When the clock struck 12, whoever held the egg, was the winner and got to keep the egg.
  • The UK’s first chocolate egg was produced in 1873 by Fry’s of Bristol.
  • The White House hosts an Easter Egg Roll on the front lawn each year. This tradition was started by President Rutherford B. Hayes in 1878.
  • The custom of giving eggs at Easter has been traced back to Egyptians, Persians, Gauls, Greeks and Romans, for whom the egg was a symbol of life.
  • The tallest chocolate Easter egg ever was made in Italy in 2011. At 10.39 metres in height and 7,200 kg in weight, it was taller than a giraffe and heavier than an elephant.
  • In 2012, London hosted the world’s biggest-ever Easter egg hunt.
  • The exchange of eggs for Easter dates back to a springtime custom older than Easter itself in which eggs were given as a symbol of rebirth in many cultures.
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