Howard's Hot Cross Buns

Join Howard Middleton (GBBO, series 4) live from Sheffield who will teach you to bake the spring-time classic, Sticky Hot Cross Buns alongside his delicious Easter biscuits.

We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat. Our class will take around 1 hour and 45 minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard. 

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household.Places are non-refundable and cannot be cancelled or altered after purchase. All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund. 

All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 17 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.

Equipment:

Flat baking sheets/trays

Mixing bowls

Rolling pin

Baking parchment

Wooden spoon

Wire cooling rack

Small saucepan

Piping bag

Dough scraper

Pastry brush

Cookie cutters

For the Hot Cross Buns:

3 tsp fast action/quick yeast

60ml warm water

300g strong white bread flour

75ml milk

10g maple syrup or golden syrup, plus extra for glazing

15g caster sugar (white or golden)

25g white chocolate, roughly chopped

150g dried fruits of your choice (chopped where necessary) – dried apples, pears, apricots, prunes, raisins, sultanas, etc

¼ tsp mixed spices (ginger, nutmeg, cinnamon or cardamom)

A pinch of salt

2 large eggs, beaten

A little oil for kneading

About 2tbsp plain flour and a little water (for the crosses)

For the Biscuits:

100g plain flour

40g rice flour (or use cornmeal or more plain flour)

50g icing sugar

Pinch of salt

100g cold unsalted butter, cubed

1 large egg (separated)

50g currants

Grated zest of 1 unwaxed lemon

Freshly grated nutmeg

Granulated or pearl sugar to sprinkle on top

If you have any questions regarding this class please email us at info@bakewithalegend.com.