I have resisted temptation to buy a pack of Hot Cross Buns from the supermarket since they first appeared this year ready for Easter, they just taste too good, and in true style of my Grandad, I can’t even enjoy a hot cross bun unless it is toasted with a layer of butter, hence why I am trying to stop myself to indulging in 6 hot cross buns every time I walked into the shop.
Easter is probably one of my favourite times of the year to bake because you can get away with baking (plus eating) Lots of yummy but naughty treats, so to start of my Easter weekend of baking I will be making Hot Cross Buns, so I thought I would share with you my favourite recipe for these yummy treats!
- 300ml Full-Fat Milk
- 50g Butter
- 500g Strong Bread Flour
- 1 tsp. Salt
- 75g Caster Sugar
- 1 tbsp. Sunflower oil
- 7g Sachet fast-action
- 1 egg, beaten
- 75g Sultana
- 50g Mixed Peel
- Zest 1 Orange
- 1 Apple
- 1 tsp. Ground cinnamon
- 75g Plain flour
- 3 tbsp. apricot jam
Bring the milk to the boil, then remove from the head and add the butter. Leave to cool until it reaches to hand temperature. Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre, pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
Tip the dough mixture onto a lightly floured surface and knead the dough. Repeat for 5 minutes or until smooth and elastic. Put the dough in a lightly oiled bowl and cover with lightly oiled cling film, leave to rise in a warm place for 1 hour or until doubled in size and a finger pressed into it leaves a dent.
Wit the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is evenly distributed. Leave to rise for 1 hour more, or until doubled in size. Keep the bowl covered in oiled cling film.
Divide the dough into 15 pieces. Roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover but don’t wrap with either more oiled cling film or a clean tea towel. Leave for 1 hour.
Heat oven to 220c,. Mix the flour with about 5 tbsp. water to make the paste for the cross- add 1 tbsp. of water at a time, so you add the right amount make a think paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of the buns, then repeat in the other direction to create a cross. Bake for 20 minutes or until golden brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam I still warm, brush over the top of the warm buns and leave to cool.
What is your favourite thing to bake over the Easter weekend?