Posted in Kafevend Blog

Always game to add a coffee twist to perfectly good traditional fare, we bring you hot cross buns à la Camp Coffee. This recipe has not had the smoothest journey! Using proper coffee and no sugar resulted in a very bitter bun worthy of the sombre occasion of Good Friday. Camp Coffee and caster sugar changed the mood for the better as far as I'm concerned, but do feel free to experiment if you find yourself at a loose end over the long Easter weekend.

1lb strong white bread flour
1 sachet fast action dried yeast
4oz caster sugar
2 tablespoons cocoa    
2 teaspoons cinnamon
4oz sultanas/raisins (or chocolate chips if you prefer)
4 tablespoons Camp Coffee
2oz butter
8floz milk

For the crosses:
3 tablespoons plain flour
3tablespoons icing sugar
enough water to form a thick paste

1 tablespoon caster sugar
1 teaspoon cinnamon
1 tablespoon boiling water

1- Mix flour, yeast, sugar, cocoa, cinnamon and raisins in a large bowl.

2- Gently heat the Camp Coffee, butter and milk in a small saucepan until the butter has just melted.

3- Slowly mix the liquid into the dry ingredients.

4- Knead for several minutes until you have an elastic dough. (Keep sticking the sultanas back in should any fall out!)

5- Cover and leave to rise in a warm place.

6- When the dough has doubled in size, knead again. Then cover a large baking tray with greaseproof paper and form 12 buns from the dough (just cup your hand and roll it around to get a smooth shape), placing them on the tray with a little gap in between each.

7- Cover and leave to rise again for about an hour.

8- Mix the flour, icing sugar and water into a thick paste and transfer to a plastic bag. Snip a little hole from one corner and when the buns have risen, pipe on the crosses.

9- Bake at 220°C/GM7 for 15-20 minutes. Prepare the glaze while you wait and brush it onto the buns as soon as they're out of the oven.

We recommend the buns toasted and buttered the following day, so don't rush to eat them straightaway!

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