It’s that time of year again when we are eating hot cross buns and if you haven’t baked your own; you’re missing out because they taste even more amazing than bought ones.
This recipe is from famous British baker, Paul Hollywood and it’s GOOD!
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For the buns:
- 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 yeast
- 1 egg
- 75g sultanas
- 50g mixed peel
- zest 1 orange
- 1 apple
- 1 tsp ground cinnamon
For the cross:
- 75g plain flour
For the glaze:
3 tbsp apricot jam
- Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool slightly.
- Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture and then add the egg. Using a wooden spoon, mix well until you have a sticky dough.
- Tip the dough on to a lightly floured surface and knead for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with plastic wrap and leave to rise for 1 hr or until doubled in size.
- With the dough still in the bowl tip in the sultanas, mixed peel, orange zest, apple (peeled and chopped up) and cinnamon. Knead into the dough. Leave to rise for 1 hr, or until doubled in size, again covered by some plastic wrap.
- Divide the dough into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on two baking trays lined with baking paper, leaving enough space for the dough to expand. Cover with a clean tea towel and then set aside to prove for 1 hr.
- Heat oven to 220C/200C fan forced. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon mixture into a piping bag and pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
- Slowly heat the apricot jam to melt and brush over the top of the warm buns and leave to cool.
These are amazing hot cross buns. If the kids don’t like mixed peel, substitute with extra sultanas.
Will you be baking hot cross buns this Easter? Please add your comment below.
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