Not only is Marian Armitage the chair of the Shetland Food and Drink Association, she is also a cook and award-winning author. We just love her latest book - Food Made In Shetland, which features over 60 recipes which feature Shetland's larder front and centre.
With Easter just a couple of weeks away, we've found the perfect recipe in Marian's book; Hot Cross Buns.
You can buy a copy of Marian's book, Food Made In Shetland, from the Shetland Wool Adventures website.
Marian Armitage, Food Made In Shetland | Hot Cross Buns
Makes 12
500g flour (a mixture of wholemeal and white gives the best results)
1 sachet easy blend yeast (7g)
50g butter - at room temperature
50g brown sugar
150g mixed peel
150g currants
2 large pinches salt
3 rounded teaspoons mixed spice
1 egg + warm water - totalling 300ml
1 egg for glazing
2 teaspoons runny honey
Crosses - makes a paste as follows:
30g plain white flour
10g sunflower oil
10g cold water
Mix with a knife, roll out thinly and cut into 24 narrow strips
Method
1. Measure all the dry ingredients and the soft butter into a large bowl
2. Crack the egg into a measuring jug and add warm water to give a total of 300ml
3. Mix everything together
4. Kneed for a good 5 minutes until smooth and elastic - ideally in a mixer
5. Put the dough into a bowl, cover and allow to rise for about 1 1/2 hours at room temperature
6. Turn out onto a lightly floured surface, kneed for a minute then divide into 12 pieces
7. Shape into 12 buns and place onto a floured baking tray
8. Prove (the second rise where the buns expand until nearly the finished size) for about 3/4 to 1 hour, covered with a clean tea towel
9. Light the oven now - HOT! - 220C
10. Make the crosses if using
11. Brush buns with beaten egg, out the crosses on top and make for 15 minutes on a high shelf
12. When done, brush with runny honey to give a sticky shine
Now it's just time to pour your favourite G&T, find a cosy, quiet corner and enjoy!
