How To make Scottish Hot Cross Buns

Traditional Easter Hot Cross Buns

Hot Cross Buns are traditionally eaten at Easter time, however, this delicious, moist, fruity, slightly spiced bun can be enjoyed lightly toasted and smothered in butter any time of the year.
In this video I will show you step.by-step how to make these little beauties the whole family will love.
Ingredients
500g Strong white Bread Flour
75g Sugar
2 tsp Mixed Spice
1 tsp Cinnamon
Zest of one lemon
1/2 teaspoon Salt
10g Fast Action Yeast
40g Butter or Veg. Oli
300g Milk
1 Egg beaten
200g Sultanas/Raisins
50g Mixed Peel
A little oil for greasing
If you can't find ready to use Mixed Spice, make your own:
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground allspice
⅔ teaspoon ground cloves
⅔ teaspoon ground ginger
⅔ teaspoon ground coriander
1 ½ teaspoon ground mace
INSTRUCTIONS
Mix all ingredients together with a wire whisk until thoroughly combined.
Store in an airtight, labeled container in a cool, dark place for up to 3 months.
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Co-op Food | Sticky Bacon Hot Cross Bun

Our candied bacon hot cross bun sarnie is an unusual (but delicious) option.

Find the full recipe here:

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Food safety
Always wash work surfaces, cutting boards, utensils and hands before and after preparing food and after disposal of packaging. Wash fruit and veg before use, especially if eating raw. Make sure stored poultry is properly wrapped and kept at the bottom of the fridge, at or below 5°C. Do not wash raw poultry, and use different knives for raw meat than other foods. Ensure poultry is cooked thoroughly before consuming.

4 different ways to shape CINNAMON BUNS | Sweden, Belgium, England

4 Different bakeries & ways to shape the buns. Have a look how they are done in Stockholm, London and Antwerp.
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Celebrating 10k Subs - Traditional Scottish Clootie Dumpling

Thank you everyone who has subscribed to me and helped me get to 10k subs on YouTube. I really appreciate you all!

Clootie Dumpling is a super traditional dumpling in Scotland, Its given as gifts, mostly at Hogmanay. Back in the day people used to put thrupenny bit coins in the pudding when they would give it to children, this was there gift.

Clootie Dumpling is primarily eaten as a snack or at breakfast.

Clootie Dumpling takes it name from the Cloot which is a piece of cloth the pudding is boiled in.

♥All details for the Clootie Dumpling recipe below links ♥

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10k Clootie Dumpling
Tools
• large pot (4 litre or bigger)
• large mixing bowl or stand mixer with large bowl
• set of scales
• Tea spoons and Table spoons
• measuring jug
• string
• Cloot/ Tea towel or pillow case
• Baking parchment / grease proof paper
Ingredients
• 500g plain flour (or plain cake flour)
• 200g beef suet
• 250g castor sugar
• 250g raisins
• 250g sultanas
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 3 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 bramley apple, peeled and grated
• 3 tbsp black treacle
• 100ml whole milk
• Olive Oil
• extra plain flour for dusting approx 5 heaped table spoons of flour
Instructions (explained the best I can)
• Put Large pot of water on to boil (leaving 2 inches from the top of the pot to the water boiling)
• In the large mixing bowl or stand mixer combine all ingredients dry then add the wet.
• scrunch the baking parchment and dampen in water. No need to soak only dampen
• Also dampen the Cloot (Cloot/ Tea towel or pillow case)
• flatten the baking paper on counter, place into a cross shape and lightly spread a thin layer of oil onto the damp paper
• dust the paper with the flour as evenly as possible on top of the oil
• place dumpling mix into the middle of the crossed floured paper
• grab each corner of the paper and pull up and round the mixture, tie with string once paper has been gathered up round the dumpling mixture. Cut off any spare paper that’s not needed once tied.
• place the tied dumpling in the tied parcel into the middle of the damp Cloot and do the same again tying the Cloot with string, leaving a space for the Cloot to expand when cooking.
• Put the Clootie Dumpling in the water, ensuring it’s been tied very tight.
• Once the dumpling is in the water reduce the water to a simmer from a boil and keep it on simmer for 4 hours. Keep the lid on the pot as it simmers.
• After 4 hours take dumpling out of water, unwrap from all Cloot and paper.
• Place in the oven for 15 – 20 minutes at 200 or 180 Degrees Celsius if you use a fan oven or 350 Degrees Fahrenheit if you are not from the UK.
• Once out the oven leave to cool over night.
Once cooled the best way to eat the dumpling is to slice it and butter it or fry a slice of dumpling in butter and eat for breakfast.

Hot Cross Buns - Happy Easter

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Ep.11 Hot Cross Buns (with outtakes) - Celebrate Easter with symbolic, spiced, citrus buns

Hot cross buns are the way we brits celebrate the end of lent the arrival of Easter. When hot, toasted, buttered and topped with marmalade (episode 10), few things are better.
Help us spread the message about BrilliantlyBristish food.

Ingredients for dough (should yield 12 buns) :
- 180g Strong bread flour
- Yeast (* more info below)
- 2 eggs (1 egg for dough, 1 dough for egg wash)
- Salt 1 teaspoon
- Butter 10g
- Sugar 25g
- Allspice 1/2teaspoon
- Cinnamon 1/2 teaspoon
- Milk 80 ml
- Treacle / Molasses 1 teaspoon
- Sultanas (or dried fruits of choice) 60g
- Candied peels 40g (Episode 9)

Ingredients for crosses:
- Flour 80g
- Water (add gradually whilst whisking until it forms a thick paste ~4-5table spoons)

BAKING TEMP. 200C (Fan) / 392F
BAKING TIME 20-25mins

*Dry yeast 4g
*Fresh yeast 8g
*Liquid yeast follow on packet instructions

Episode 10 - Marmalade


Episode 9 - Candied Peel


Check out all the Brilliantly British episodes, Start to Finish!