I’m thinking this is not so much singing as annoyance.
Good Friday is coming up. If you are looking for a really good recipe for Hot Cross Buns to serve that day, I highly recommend these.
Unlike the spicy, citrusy version I posted last year, these Hot Cross Buns are lightly spiced and have the perfect balance of currants in the dough. I really like the sweet glaze.
450g (3 3/4 cups) flour, plus extra for dusting
2 x 7g sachets (2 tsp) yeast
50g (1/4 cup) sugar
150ml warm milk
1 egg, beaten
50g/ 20z unsalted butter, melted, plus extra for greasing
1 tsp ground cinnamon
½ tsp mixed spice
¼ tsp grated nutmeg
100g (3/4 cup) currants
4 Tbs flour
2 Tbs sugar
1. Put the flour, yeast, sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the center and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough (start with a wooden spoon and finish with your hands). If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.
2. Knead the dough in the bowl or on a floured surface until smooth and springy. Transfer to a lightly greased bowl and cover loosely with a damp tea towel. Leave in a warm place to rise until roughly doubled in size, about 1 hour depending on the temperature of the room.
3. Place the risen dough onto a lightly floured surface. Knead for a few seconds, then divide into 12 even portions. Shape each portion into a smooth round and place on a baking sheet greased with butter (or lined with parchment), leaving some room between each bun for it to rise.
4. Use a small sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again.
5. Heat oven to 200℃/400℉.
6. When the buns are ready to bake, mix the plain flour with just enough water to form a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the cut crosses.
7. Bake for 12-15 minutes until the buns are golden and sound hollow when tapped on the bottom.
8. While buns are still warm, melt the remaining sugar with 1 Tbs water in a small pan, then brush over the buns.
Recipe from BBC Good Food Magazine
This song is helplessly cheery. I’m not exactly sure what on earth they are singing about, but I know they are content and having a good hair day.
Check out Andy Mountains on Bandcamp, where you can buy their music.
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