Hot X: Algebra Exposed

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Once cooled, with an adult volunteer, carefully take your Hot Cross Buns out of your Dutch oven and use safe cooking utensils to put them on a plate.

There are very few things in this world that can rival the smell of freshly baked homemade Hot Cross Buns, fresh out of the oven.There’s even a school playground rhyme about Hot Cross Buns, sung while clapping in time to the rhythm of the words. How do you feel about calendar based foods, recipes that are made just for special occasions, traditional foods you can look forward to on their annual arrival?

You can also adapt the recipe easily, keeping the amounts the same but changing out the type of fruit. Once it has reached a rough dough, tip it onto a lightly floured work surface and start to develop the dough by kneading it until silky.The four quarters of the cross on top of each bun were said to represent the phases of the moon, while the cross itself symbolised rebirth after winter. When the infused milk has reached blood temperature take out the clove and cardamom pods, and beat in the egg. When it is halfway through the development, add the butter and continue to work the dough until smooth and elastic. To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so.

As an experienced cook and having followed the Women’s Weekly recipes for years, I’m afraid I must admit to being a complete Nagi follower now. I didn’t have instant yeast so I dissolved my yeast in 1/2 c warm water and reduced the milk by 1/2 c. Made with a rich, dark chocolate dough and studded with milk and dark chocolate chunks, our extremely chocolatey hot cross buns are a brilliant alternative for anyone who isn't a fan of the traditional fruity versions. The lovely shiny finish on Hot Cross Buns is simply a mix of heated apricot jam and a touch of water.

If you fancy trying out the theory of whether they will go mouldy or not if you bake your Hot Cross Buns on Good Friday, here’s easy to follow a recipe from Darina Allen at Ballymaloe Cookery School! only thing is they actually took nearly 40mins to cook not the 22mins and next time I’ll add extra spice…. Or just keep the dough as it is, and pinch off pieces slightly larger than a ping pong ball and hope you end up with 16 or thereabouts. Nestle your well worked dough back into the big mixing bowl, cover and rest in a warm place until it has doubled in size, or for 30 minutes, whichever is first. Scrape into a small bowl and cover with a piece of clingfilm, to prevent a skin from forming, and set aside until cool.

When you’re ready to serve, toast the remaining 3 buns and use a cookie cutter to cut 3 rounds of ice-cream. Line a baking tray with baking parchment and position the balls evenly across the tray, leaving a 5cm space between each. Everyone can add any toppings if they’d like them, such as butter or jam, then make sure the Hot Cross Buns have cooled down before you tuck in. Never leave hot items unattended and make sure there’s a nearby first aid kit, with items to treat burns/scalds.

The dough mixture is looser, almost like a thick muffin batter, that you mix with a wooden spoon, then leave it to rise and proceed with the same steps as above. 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). Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball.