What a lovely short working week we have ahead thanks to Easter weekend. Plus, to make it even better Easter Sunday and Easter Monday will be filled with hot cross buns, Easter cakes, Easter eggs and chocolate galore! Yum.
If you are looking for a delicious way to spend Easter in London then we suggest enjoying a sociable afternoon at Flemings Mayfair, with a tasty afternoon tea! We offer an option of menu’s including Traditional Afternoon Tea, Champagne Afternoon Tea, Chocolate Afternoon Tea and a Ruinart Rose Afternoon Tea.
We are unfortunately fully booked for Good Friday and Saturday, however we do still have some spaces left for Easter Sunday and Monday! So if you are free then be quick and reserve your spot. You can do so by calling our friendly team on 020 7499 0000.
If you cannot make our afternoon tea due to otherwise being engaged with hosting family over Easter, then you are still in luck. Our Head Chef at Flemings Mayfair, Richard, is going to share with you his secret recipe for the perfect hot cross buns! So now you can surprise your loved ones with scrumptious homemade hot cross buns upon their arrival!
Richard’s Hot Cross Bun Recipe:
For the buns:
300ml full-fat milk
500g bread flour
75g caster sugar
15g fresh yeast
1 orange zest
1 tsp ground cinnamon
For the cross
75g plain flour, plus extra for dusting
5 tbsp water
For the glaze
3 tbsp apricot jam
1. Bring 100ml of the milk to the boil with the butter inside, then add the other 200ml to cool the mixture down to a luke warm temperature. When the milk is luke warm, add the yeast and mix in with your fingers until it melts completely.
Tip: Do not add the yeast if the milk mix is hot, it will kill the yeasts leavening properties.
1b. Weigh out the flour, salt, sugar, cinnamon, sultanas and orange zest into a bowl. Pour in the luke warm milk, butter and yeast mixture, then add the egg. Use either an electric mixer with a dough hook attachment, or if you like to do it old school (like me), then use your hands to mix the liquids into the flour. The mix should come together into a homogenous dough.
2. When you have combined the ingredients in step one, tip the dough on to a lightly floured surface and knead it by stretching it with the heal of one hand, then folding it back on itself. Repeat for 5 minutes until smooth and elastic.
2b. Place the dough into a clean bowl, cover with a cloth or cling film (with a couple of holes in it). Leave to rise in a warm place for 1 hr or until doubled in size.
Tip: You can also do this the evening before, and leave to rise in the fridge overnight instead.
3. Divide the dough into equal pieces (I weigh out 75g for each roll). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns onto baking trays lined with parchment paper, leaving enough space for the dough to expand. Cover with a clean tea towel and leave to double in size.
4. Heat your oven to 200 degrees Celsius. Whilst waiting for the oven to pre-heat, mix the flour with about 5 tbsp of water to make the paste for the cross. Spoon into a piping bag fitted with a small nozzle. Pipe crosses on each bun.
Tip: Add the water 1 tbsp at a time, so you add just enough for a thick paste.
5. Bake for around 20 minutes or until golden brown. If you have a thermometer, the centres of the buns need to be at least 90 degrees Celsius to be cooked perfectly. You can also use a skewer, if it comes out clean from the centre of the bun, then the buns are cooked.
6. When the buns are cool, warm up some jam in a small pan and brush over the surface of the buns to give them a sweet shiny glaze.
Whether you choose to make Richard’s delicious hot cross buns, or join us for afternoon tea at Flemings Mayfair, we wish you an enjoyable and tasty Easter break!