Easter Tips With Jean Christophe!

30 Mar 2010

In an all-new weekly segment, Jean-Christophe answers a few questions put to him and gives lots of hints and tips.  Here is this weeks special Easter edition including a delicious recipe for Hot Cross Buns!

 

Easter is celebrated all over Europe. Eggs which are forbidden during the strict Lenten fast play a central part in European Easter rituals and traditionally, hard boiled eggs are placed in breads to symbolise this.  England bakes and eats its sweet Easter buns on Good Friday unlike practically everywhere else in Europe who wait until Easter Sunday before indulging in their sweet treats.

Easter biscuits are made from spices and fruit and were originally baked and eaten around the Easter period in the West Country of England

Simnel cakes were originally brought home by servant girls to give to their mothers on Mothering Sunday. Today, we've come to accept the Simnel cake as Britain's traditional Easter cake.

Gateau Pithiviers is a classic French rich almond filling flavoured with orange liqueur encased in a light flaky layers of puff pastry and fruity Lombardy Loaf is impressive Italian bread which is delicious simply spread with butter or toasted and served with your favourite conserves just to name just a few.

Hot cross buns were traditionally eaten for breakfast on Good Friday in Britain. This recipe is fairly quick to make with Granary flour.

To make the crosses on the buns simply mix together 25g softened butter, 50g plain flour with 4 tbsp cold water to form a lump free paste. Spoon the mixture into a piping bag and pipe a cross over each proved bun.

 

Hot Cross Buns

Makes about 12

250g strong plain flour

75g Granary flour

½ tsp salt

25g butter

50g caster sugar

1 x 7g sachet dried easy blend yeast

1 tsp ground mixed spice

1 tsp ground cinnamon

A pinch ground cloves

1 medium egg, beaten

150ml warmed milk

100g mixed dried fruit

For the crosses

25g butter 50g plain flour

4 -5 tbsp water

For the glaze

1tsp caster sugar

1 tsp water

  • 1. Sift the flour into a large bowl with the granary flour and salt. Rub in the butter then stir in the sugar, yeast and spices.
  • 2. Add the egg and enough warmed milk to make soft dough. Place in a lightly greased bowl, cover with oiled cling film until double in size. Place onto a lightly floured surface then knead until smooth then knead in the fruit.
  • 3. Divide the dough into 12 pieces then shape each into a smooth round. Place onto a lightly greased baking tray for 15 minutes in a warm place.
  • 4. Meanwhile, mix together all the topping for the crosses together until it forms a pipe able paste for the tops of the buns.
  • 5. Spoon into a piping bag fitted with a plain nozzle and pipe over each bun with a cross.
  • 6. Place into a preheated oven 220°C or gas 7. Bake for about 15 - 20 minutes or until well risen and golden brown. In a pan gently heat the sugar and water together until melted and whilst the buns are still warm brush over the glaze.

                                                       Hot cross buns

People celebrate around the world with different types of cakes and bakes.

 

 

 

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