OK, first things first – I have a set of chicken-themed salt and pepper shakers, so given its Easter, I have to showcase them. So here they are:
This is in honour of my most recent endeavour at Easter baking. Last year I made a few batches of hot cross buns, but this year, I was looking for something different.
I have recently been making a lot of Swedish cinnamon buns – not only are the delicious, but a batch lasts for a few days to cover off both breakfasts and afternoon snacks. The home-made stuff knocks the socks off a lot of the buns you can buy, so perfecting the art of making my own has become a bit of a mini-obsession.
And this got me to thinking…what if I could make some sort of Anglo-Scandinavian fusion and combine them with the good old hot cross bun? You get a hot cross bun Easter Twist, that’s what!
The trick is just to replace the cardamom with mixed spices (I used the remains of my festive spice mix), and add candied peel and raisins to the filling. The texture is not the same as a fluffy hot cross bun, but the flavour is all there. Well, that was the theory. How was I going to achieve it?
First, I’ve been trying to vary the flour I use, really just to see what the results are like. A lot of folk have been recommending spelt flour, mainly because it give a lighter, fluffier bun. Thus far, I’ve been quite happy with it – it does seem to rise faster than wheat flour, and while it does not puff up to the same extent that strong wheat flour does, it also remains softer and fresher for longer (wheat seems to dry out more quickly). It’s also apparently a better flour for those that are keen to cut down on the amount of wheat in their diets. So frankly, I was almost making a health food!
I was also keen to get away from the spiral shape of the cinnamon buns for my Easter creation, when I saw the recipe on Scandilicious for cardamom twists. They were made from spelt flour (tick!), and were made using a nifty trick to cut the dough into trips, twist it into a spiral, then form into a coil. This looked perfect – it would mean that the buns would look rather funky, but would also help to keep as much of the peel, raisins and spicy filling in the finished buns as possible.
For the dough, I stuck to the same recipe I use for cinnamon buns, but with a teaspoon of mixed spices in place of the cardamom, and the white sugar swapped for light brown sugar. For the filling, I used two teaspoons of cinnamon and a teaspoon of mixed spice (I’d toyed with using just the mixed spice, but the flavour was a little too strong – it needed the cinnamon to balance it), then added chopped candied peel and currants. To keep the filling tender, I left the peel and currants to soak in a little hot water – but there is no reason you couldn’t use a little cold tea or rum. Et voilà – the hot cross bun Easter twist was created!
Well…not quite that simple. For I ended up making two batches. The first, on Good Friday, was a breeze, until I realised I was running late to get to Kew Gardens to see the spring plants. To get the dough moving, I warmed the oven for a minute, put the tray of buns in there to give them a boost, and covered with a damp tea-towel. Bad idea! The oven was too warm and the butter melted and oozed out (rather than being absorbed into the buns) and the tea-towel stuck to the tops! So I ended up with a tray of buns that looked like they had been scalped, so all my careful twisting and shaping was for the wind. After a bout of swearing and generally being rather annoyed, I baked them and I got a tray of tasty, albeit not picture-perfect buns. I was all the more annoyed that I’d promised to send the lady behind the cardamom twists a picture of the finished buns….what to do?
Clearly, make more. And these are the buns you can see above and below!
During my visit to Kew, I picked up another bag of spelt flour, and when I got home that evening, I made more dough. Except…it turned out I had bought wholemeal spelt instead of white. So I sieved it to remove the bran, and ended up with sligtly-less-wholemeal-but-still-quite-wholemeal spelt flour. So I dug out the finest sieve I have – a tea strainer. I then spent about half an hour sieving the flour to end up with something that looked like while spelt flour, and a bowl of fine spelt bran for bread. The lesson? Read the packet carefully, and don’t buy according to the picture on the front.
As it was rather late by this stage, I left the dough overnight to prove. It’s not something I’ve ever done before, but it seemed to work alight. I’m not sure I will do this often, as the chilled dough seemed to take a while to get moving. The next day, the dough was rolled, filled, sliced, shaped, left to prove, baked and glazed. All according to plan, and even with my flour wobble, I ended up with a tray of golden, sticky delicious Easter buns, rich with spice, citrus and juicy fruit. A good thing that I like them…as…eh…I now have a large plate containing 24 of them!
So in the spirit of these Anglo-Scandinavian buns, wishing you all a Happy Easter and Glad Påsk!
To make Hot Cross Bun Easter Twists (makes 12):
For the dough:
• 2 teaspoons instant yeast
• 50g sugar
• 60g butter
• 150ml milk, scalded and cooled
• 1 egg
• ½ teaspoon salt
• 1 generous teaspoon ground mixed spice
• 325g white spelt flour or strong white flour
First thing – whisk the egg and divide in two. You need half for the dough, and half for the glaze.
If using a bread machine: put one portion of the egg and the rest of the ingredients into the mixing bowl. Run the “dough” cycle. Simples!
If making by hand: put the flour and butter into a bowl, and rub with your fingers until the butter has been incorporated. Fold in the salt, sugar, spice and yeast. In a separate bowl, combine the milk and one portion of the egg, then pour into the dry ingredients. Stir with a spoon, then work with your hands until you have a smooth, stretchy, silky dough (at least 5 minutes). Leave the dough a warm place for an hour until the dough has doubled in size (or overnight, in the fridge, loosely covered). Knock back and knead again for 2-3 minutes.
Once the dough is ready, turn it onto a floured surface. Roll into a large rectangle until the dough is about 1/4 cm (1/8 inch) thick. Spread half of the dough with the filling mixture, and scatter over the peel and currants. Fold the other half of the dough on top of the filling, and press down lightly. Use a sharp knife to cut into 12 strips.
Taking each strip in turn, start to twist one end, five or six times, until you have a spiral. Form the twisted strips into coils, and then place onto bun cases on a baking sheet.
Cover loosely with lightly oiled cling film and leave to rise until doubled in size (around an hour, depending on how cool or warm your room is, but go by eye rather than by time).
Preheat the oven to 210°C. Take the remaining egg (remember that?) and mix with a tablespoon of water. Brush the buns with the egg wash. Bake the buns for about 10-12 minutes until golden (again, go by eye, and if they are getting too dark, open the oven door for a moment to let out some heat, and reduce to 190°C).
When the buns are done, remove from the oven, brush straight away with the hot syrup. Leave to cool.
For the filling:
• 60g butter, soft
• 60g caster sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground mixed spice
• 50g candied citrus peel, finely chopped
• 100g currants
Mix the butter, sugar and spices in a bowl until smooth and fluffy.
Put the candied peel in a bowl, add a tablespoon of boiling water, and mix. Put the currants into another bowl, add two tablespoons of boiling water, and mix. Allow to soak for at least half an hour.
For the syrup:
• 3 tablespoons white sugar
• 3 tablespoons water
• 1 teaspoon honey
Put everything it a pan and bring to the boil – cook until all the sugar has dissolved.