….my anaconda don’t want none unless you got buns Hun!
Ok, so I’m not being vain but my hot cross bun recipe is the best ever!!! I hate those bland stodgy shop brought hot cross buns and tea cakes I always feel like these missing something… and that something tends to be flavour and a decent texture. These buns are packed full of spices, fruit and fruit juices and zests, making them really pack a punch with the flavour. These really do make the perfect Easter treat. When there fresh out the oven they are perfect on their own, but when there a few days old serve them lightly toasted with butter.
For the buns:
- Juice and zest of 1 lemon
- Juice and zest of 1 orange
- 120g dried fruit
- 60g dried cranberries
- 1 apple peeled and cored
- 2tbsp icing sugar
- 630g strong white bread flour
- 1tsp salt
- 1tsp mixed spice
- 1tsp cinnamon
- 1tsp nutmeg
- 1tsp ginger
- 50g butter
- 90g caster sugar
- 7g dried yeast
- 1 egg
- 220ml tepid milk
For the cross:
- 2tbsp plain flour
- 2tbsp water
For the glaze:
- 2tbsp golden syrup or apricot jam
- Firstly, zest both the orange and the lemon and extract the juice and leave to one side
- Next place the dried mixed fruit, cranberries and apple in a bowl with the icing sugar.
- Pour over the juice of lemon and orange with the zest of them and mix with the dried fruits.
- Then place the flour, salt, mixed spice, cinnamon, nutmeg and ginger in a bowl and mix it all together.
- Then take the butter and rub it in to the flour till it resembles breadcrumbs.
- Then mix in the sugar and yeast.
- Mix in the egg and gradually add the milk to form a stiff dough.
- Turn out the dough onto a lightly floured work surface and pat into a round flat disk and add half of the fruits in the juice and knead in to the dough. Repeat this step with the remaining fruit.
- Knead the dough for approximately 5-10 minutes.
- Then place into a bowl and cover with cling film then leave for 45 minutes
- After its rested for 45 minutes turn out the dough and divide into balls of 40g each and mould into smooth balls and set to one side on baking trays or tins and cover with cling film.
- Leave these to one side for 30 minutes.
- Preheat the oven to 240°C
- Mix the plain flour and water together to form a smooth paste and place into a piping bag.
- Pipe crosses on to each bun.
- Place in them in the oven and bake for 8-10 minutes.
- Heat u the golden syrup or the apricot jam in a saucepan and gently heat. Then brush the syrup on the baked buns with a pastry brush.
- You can serve these on their own or toast them and spread butter on to them.