Easter is around the corner and while we’re all self-isolating at home, why not use the opportunity to bake these delicious, homemade hot cross buns in honour of the occasion?
Ingredients
(Makes a dozen small buns)
For the dough:
- 1 Tbsp Dried yeast
- 1 tsp Sugar
- 125ml Warm water
- 350g All-purpose white flour
- 100g Wholewheat flour
- Pinch of salt
- 2tsp Mixed spice
- 50g Caster sugar
- 75g Raisins
- 75g Dried apricots, chopped
- 1 Orange zest
- 125ml Milk
- 50g Butter, melted
- 1 Large Egg, beaten
For the paste
- 4 Tbsp Flour
- 1 Tbsp Caster sugar
- 2 Tbsp Water
For the glaze
- 1 Egg, beaten with 1 Tbsp milk to make an egg wash
- 2 Tbsp Sugar
- 2 Tbsp Water
Equipment
- Oven – My Siemens Combi Oven uses a 4D Hot Air function, which really helps create that perfect golden finish when baking!
- Large baking tray – my Scanpan Pro IQ baking tray is perfect for this kind of recipe. They’re available to purchase through the Chef’s Studio online store; to shop, click here.
- Piping bag
Method
- Combine the dried yeast and sugar in a bowl, then whisk in the warm water. Cover the bowl with cling film and leave in a warm place for approximately 10-12 minutes
- Sieve the flour into a large mixing bowl, then add the salt, sugar, spice and fruits
- Use your hands to fold in the yeast mixture. Add the milk, butter and egg, then mix well to form a dough
- Knead the dough on a work surface until smooth and pliable
- Place the dough in a lightly greased bowl and place a cloth over the top. Allow to prove in a warm place for 1 hour, or until the dough has approximately doubled in size
- Lightly dust a work surface with flour, and spread out the dough. Knead gently, then roll out and split into 12 even pieces. Roll each piece of dough into a ball
- Place the balls on a greased baking tray. Set aside until the balls have doubled in size, approximately 45 minutes
- Preheat the oven to 220°C
- For the paste, mix together the water, flour and sugar until smooth. Add to the piping bag
- To make the egg wash, beat together the milk and egg yolk
- Once the buns have finished proving, use a knife to make a cross on top of each one. Brush with egg wash, then pipe the paste into the crosses on top
- Bake the buns for 20 minutes, until nicely golden
- To make the glaze, add the sugar and water to a pan and dissolve over a low heat. As soon as the buns are ready, remove from the oven and brush over the glaze. Allow to cool before serving, and spread generously with lots of butter!
