Organic flour experts and pioneers Doves Farm have been growing, harvesting and milling organic flour in Wiltshire since 1978 – giving them 40 years’ experience. The Doves Farm range features 20 different flours; from plain white and wholemeal to those made from ancient grains such as Einkorn, Emmer and Speltplus baking ingredients and biscuits.
Here Doves Farm share two of their favourite recipes for traditional Easter treats – soft, sweet and juicy Hot Cross Buns and Easter Biscuits packed with all the zesty and spicy flavours of the season.
Cooking time 10-12 minutes + 2 minutes
Equipment Large baking tray, pastry cutters or cup
- 100g butter
- 100g caster sugar
- 1 egg yolk
- half a lemon rind and juice
- 200g Doves Farm Organic Plain White Flour
- ½ tsp mixed spice
- 50g currants
- 1 egg white
- 2 tbsp caster sugar
- Line a baking tray with parchment and pre-heat the oven.
- Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
- Add the egg yolk, grated lemon rind and juice and beat well.
- Sieve the flour and mixed spice into the bowl and stir to combine.
- Stir in the currants.
- Roll out the dough on a floured surface to the thickness of 2x pound coins.
- Press a pastry cutter or cup through the dough to make 75mm/3”circles then gently lift them onto the prepared baking tray.
- Gather together the off cuts and re-roll to make further biscuits.
- Bake for 10-12 minutes at 200°C, Fan 180°C, 400°F, Gas 6
- Remove the baking tray from the oven and brush the biscuits with egg white.
- Sprinkle caster sugar over the biscuits then return them to the oven for a further 2 minutes.
Hot Cross Buns
Cooking time 18-20 minutes
Equipment Large baking tray, parchment, small paintbrush, saucepan
- 300g Doves Farm Organic Strong White Bread Flour
- 1 tsp Doves Farm Quick Yeast
- 1 tbsp caster sugar
- ¾ tsp salt
- 1 tsp mixed spice
- 25g butter, melted
- 150g milk
- 1 egg
- 50g currants
- 50g mixed peel, chopped
- 50g Doves Farm Organic Plain White Flour
- 3 tbsp water
- 3 tbsp apricot jam
- Put the flour, yeast, sugar, salt and mixed spice into a bowl and mix together.
- Melt the butter then add the milk and egg and beat together. Stir this into the flour and mix into a sticky dough.
- Knead the dough in the bowl for 100 presses, if possible without adding flour. The dough will be sticky at first then become smooth and pliable.
- Cover with oiled cling film and leave in a warm place to double in size (about 2 hours).
- Line a large baking tray with parchment.
- Add the currants and mixed peel to the dough and knead until they are well combined.
- Divide the dough into 10 pieces, roll each into a ball and place it on a parchment lined oven tray.
- Put the plain flour into a bowl and add just enough water to make a very thick paste.
- Using a paintbrush, dip it into the paste and paint a cross on each bun.
- Leave the buns to rise in a warm place for 20 minutes.
- Re-paint the paste cross and leave the buns to rise for a further 15 minutes.
- Pre-heat the oven to 200°C, Fan 180°C, 400°F, Gas 6
- Bake for 18-20 minutes.
- Gently heat the apricot jam, mashing any lumps, and brush it over the buns as they come out of the oven.