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Tanya Wasiuta

Hot Cross Buns

Recipes Seasonal

DIFFICULTY: Moderately Easy PREP: 30 mins  COOK: 20 mins  HEALTH RATING: 7/10

When it comes to Easter you can’t beat indulging in a warm, sticky glazed hot cross bun with lashings of butter and a good cup of tea.

So why not give this recipe a go.

INGREDIENTS:
Bun:
300ml full-fat milk  plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg beaten
75g sultana
50g mixed peel
zest 1 orange
1 apple peeled, cored and finely chopped
1 tsp ground cinnamon

Cross:
75g plain flour, plus extra for dusting

Glaze:
3 tbsp apricot jam


METHOD:

1. Pre-heat oven to 220c / Gas Mark 7

2. Add the milk to a saucepan and bring to the boil, remove from the heat and add the butter. Leave to cool until it reaches hand temperature. In a bowl add the flour, salt, sugar and yeast and make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Mix well with a wooden spoon, and bring everything together with your hands until you have a sticky dough.

3. Lightly flour your work surface and tip out the dough. Knead the dough by holding with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for about 5 mins until the dough becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for about 1hr or until doubled in size.

4. Add the mixed peel, sultanas, orange zest, apple and cinnamon into the bowl with the dough. Knead the ingredients into the dough, making sure it is evenly dispersed. Leave to rise for 1 hr or until doubled in size, again covering with cling film.

5. Remove the dough form bowl, and divide into 15 pieces (about 75g per piece) to ensure even cooking. Lightly flour your work surface and roll each piece into a smooth ball. Place the buns on 2 baking trays lined with baking parchment, ensuring you leave enough space for the dough to expand. *Cover with oiled cling film, and set aside to prove for a further 1hr. *don’t wrap

For the cross: 
6. mix the flour with about 5tbsp water to make a paste – add the water 1tbsp at a time for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each bun, then repeat in the other direction to create the cross. Place in oven (middle shelf) and bake until golden brown.

For the Glaze:
7. In a small saucepan, gently heat the apricot jam to melt, the sieve to remove any chunks. Whilst the jam is still warm brush over the top of the buns and leave to cool. 


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