Hot X: Algebra Exposed

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Shaped them this morning into balls and let them rise for an hour before baking for 22 mins as you suggested. Despite making Marguerite Patten's Hot Cross Buns recipe for the past 30 years I decided to try Nigella's this year. Line a baking tray with baking parchment and position the balls evenly across the tray, leaving a 5cm space between each.

The spices in hot cross buns are said to represent the spices that were used to embalm Christ after his death.Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Remember to use personal protective equipment, such as heatproof gloves when handling the Dutch oven and placing it onto the campfire. Once the dough has come together turn onto a flat surface and knead for 15 minutes, until your dough is smooth and vital.

Wet towel gets cold which can compromise the dough rising, a plate or pot lid doesn’t seal enough to trap warmth and humidity.Pour over the warm milk and egg mix then start your machine going on its lowest setting and mix for 3-4 minutes or until the dough has started to come together but is scraggy – then add the soaked fruit. Brush the buns with an egg wash, and then mix the flour, sugar and 2 tablespoons of water into a smooth, thick paste. 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. Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven for 15-20 minutes.

Place the sugar and water together in a small pan and bring gently to the boil, allowing the sugar to dissolve. Packed full of juicy sultanas and currants, orange and lemon peel and a unique spice blend, our luxury hot cross buns are amazing served lightly toasted with lashings of butter.

years ago I lost 20kg and one of my rules was to only way hot cross buns on Easter weekend and only eat the best. Set aside for 15 minutes, then drizzle with sticky toffee sauce and serve warm with ice cream or cream. To make the glaze, place water and sugar into a small saucepan and stir on a hob until the sugar has dissolved. Toast 2 hot cross buns and place in a shallow bowl, then pour over 150ml milk and leave to soak for 30 minutes. Heat the milk, butter, orange zest, clove and cardamom pods in a saucepan until the butter melts, then leave to infuse.