With Easter just around the corner, I started thinking about all the wonderful back-from-the-dead – or brink of – performances to ever grace the small screen and it reminded me how long it had been since I caught up with my dear friend Marcia Cross.
While much has been made about it in the media, I was not not the inspiration for the role of Kimberly Shaw in Melrose Place. I was just brought in to coach Marcia to peak craziness. We worked together day and night for months, and that close working relationship quickly developed into a deep and beautiful friendship that no questionable casting choices – I see you Quantico – will ever destroy.
Marcia and I are such wonderful friends, but since we’re both so successful and busy it makes it hard to maintain the day-to-day aspects of friendship, so it was such a treat to make the time to hang out and toast to the future.
Despite the fact she only has Quantico keeping her busy compared to the multiple pies I have my hands in. Not that I’m bitter.
Anyway, easter is the time for miracles etc. so Marsh and I made it work, plotted a return to the A-list – for both of us – and devoured in a shit tonne of Marcia Hot Cross Buns, as is the style of the season.
Spicy, soft and packing a punch – not to measure a shit tonne of delicious fruits – these make the perfection that is Hot Cross Buns even better.
Not convinced? Make them for yourself … and enjoy!
Marcia Hot Cross Buns
14g dried yeast
1 ¼ cups milk, warmed
¼ cup muscovado sugar
4 cups flour, plus ¼ cup for crossin’
1 ½ tsp cinnamon
1 tsp mixed spice
¼ tsp nutmeg
pinch of salt
¼ cup butter
½ cup sultanas
½ cup raisins
1 cup craisins
½ tsp baking powder
Combine the yeast, milk and muscovado sugar in a jug and set aside in a warm, dry place until it is foamy and glorious.
Meanwhile combine the flour, spices and salt in the bowl of a stand mixer and rub through the butter with your fingertips until it resembles dirty sand. Add the fruits, eggs and foamy yeast mixture, and knead in a stand mixer for five to ten minutes, or until smooth and elastic. Place in a greased bowl, cover and allow to prove for an hour or so, or until double in size.
Preheat oven to 200°C.
Knock the dough back, shape into 12 balls and place on a lined baking sheet, leaving 5cm apart. Cover with some cling and allow to prove for another half an hour.
Combine the extra flour with the baking powder and ¼ cup of water. Spoon crosses over the buns and transfer to the oven to bake for ten minutes. Reduce heat to 150°C, rotate the pan and bake for a further 15 minutes.
Remove from the oven and allow to rest for five minutes before serving, slathered in a shit tonne of butter.