Caramilk hot cross buns ⋆ tia's recipes (2024)

FAQs

What is the best way to eat caramilk hot cross buns? ›

Simply cut your hot cross buns into fingers, brush with butter and bake until golden, then toss in cinnamon sugar and serve with a melted Caramilk sauce for dunking.

Add the extra flour if required so the dough comes away from the bowl – the trick is to use the minimum to keep the dough soft so it rises easily (= fluffy buns), but just enough so the dough doesn't massively stick to your fingers (should be bit sticky though). Tough dough from too much flour = tough buns!

Split the hot cross buns and toast them on each side, butter well. Put each bun toasted side up on a plate and spread with a little marmalade.

They're better than anything that comes out of a crummy toaster. You know why? It's because a microwaved hot cross bun is how a hot cross bun is truly meant to be enjoyed. You're bringing the bun back to how the bakers originally intended it to be eaten – straight from the oven, warm and gooey on the inside.

They don't have to be served hot, but whether you eat them cold with butter, or heated, or toasted they are always called hot cross buns. In a US novel once, I saw them called “cross buns” because they weren't being served hot — that's wrong.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

The magic of an egg

Adding egg white will make the dough more stable as it rises, less likely to collapse, giving you buns that feel more soft and bouncy. So add egg to your mix for a natural bun dough improver and emulsifier.

A hot cross bun is a spiced bun usually made with fruit, marked with a cross on the top, which has been traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, South Africa, Canada, India, Pakistan, Malta, United States and the Commonwealth Caribbean.

They are symbolic of this significant day in the Christian faith when Jesus was crucified. Each bun is decorated with a cross made from flour paste, which represents the cross on which Christ died. The spices in hot cross buns are said to represent the spices that were used to embalm Christ after his death.

What is the oldest hot cross bun? ›

THE world's oldest hot cross bun has been traced back more than two centuries... to a Good Friday and a house in Essex. Andrew Munson and his wife Dot, 73, were passed the 209-year-old bun by an old neighbour with a note saying it was baked on Good Friday 1807 in a Colchester oven.

Hot cross buns are traditionally eaten over the Easter religious Christian holiday to symbolise the crucifixion of Jesus on Good Friday on the cross.

One of the greatest things about the trusty hot cross bun is that you can enjoy them hot or cold and sweet or savoury. Slice your buns and fill them with ice cream for sweet sandwiches – the kids will love this Easter treat. Tear them up to use for the base of trifles.

Food that has passed its use-by date is not safe to eat.

Toast them lightly and serve hot, slavered with good Irish butter. The ultimate Easter bun! There's even a school playground rhyme about Hot Cross Buns, sung while clapping in time to the rhythm of the words.

Hot cross buns are a baked sweet, spiced bread which traditionally contain raisins. These are commonly eaten toasted with butter.

They're perfect served toasted and buttered with a cup of tea during the build-up to Easter, but they also make a great base for hacky-yet-showstopping desserts.