Hot X: Algebra Exposed

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Whilst traditionally eaten on Good Friday, I like to eat these throughout the run up to Easter weekend, toasted and slathered in butter for breakfast or as an afternoon snack. Start with less flour – it’s easier to add more flour to get the right dough consistency, rather than trying to salvage dough that’s too dry by mixing in more liquid. Tip out onto a lightly floured surface and knead into a ball then place in a greased bowl and leave to rise, covered in a shower cap or plate, in a warm place until doubled in size.

The recipe for these buns remains quite traditional, apart from the roux of course, made with bread flour, a little sugar, spices, eggs, butter and dried fruit. Place the eggs and egg yolks into a large bowl and whisk gently to combine (try not to incorporate too much air as you go).Butter the hot cross bun halves and arrange the slices in the prepared baking dish with the crusts facing up, nestling slices of banana in between. Once the dough has rested, cut it into 12 x 70-80g pieces and roll each into equally sized round balls. Yeast test if you’re concerned: in tiny bowl, mix 2 tbsp very warm tap water with pinch of sugar and 1/4 tsp yeast.

When ready to make the dough add the remaining bread flour, yeast, spices, sugar and salt to the bowl of the Wilfa Probaker and whisk together to combine. I know that probably makes me sound like a cranky old person, moaning about the availability of creme eggs in January, but so be it. You don’t actually need to dissolve it in liquid like I do with the dry, but there’s no harm in doing it and so for the sake of consistency, crumble it in and let stand until it foams up, same as using dry yeast.Supermarkets love to stretch the traditional period these glorious buns are available, but when you go to bakeries and to home kitchens, they are still only made in a relatively short window.