This Easter we have partnered up with @assemblylabel to bring you some bloody sweet buns! We hope everyone managed to secure themselves some flour and yeast and devours their fair share of these over the long weekend (if anyone has any handle on what day of the week we are up to!).
Hot Cross Buns
Prep time: 1 hour 20 minutes
Cook time: 30 minutes
Serves: 12 Buns
- Prep time: 1 hour 20 minutes
- Cook time: 30 minutes
- Total time: 1 hour 50 minutes
- Serves: 12 Buns
- 7 g Dried instant yeast
- 500 g Plain flour plus extra for dusting dough and bench
- 150 g Sugar
- 1.5 tsp Cinnamon
- 1.5 tsp All spice
- 1 Nutmeg
- 300 mL Full cream milk
- 60 g Butter
- 1 Egg
- 175 g Dried fruit (sultanas, currants, raisins etc)
- 2 Oranges
- Olive oil
Put oven to 100 and melt butter.
Zest and juice one orange into a measuring cup.
Add 300mL ( minus volume of orange juice of milk to measuring cup. So the liquid content should be 300mL including the OJ and the milk.
Add yeast to a separate bowl and mix with a small amount of warm water.
Get melted butter out of oven, and add 90g of sugar to it. Add teaspoon of cinnamon, teaspoon of all spice and grate half a fresh nutmeg.
Add 140g of dried fruit to bowl with sugar and butter.
Then add mixture with milk and orange to the bowl with butter and sugar. Stir.
Weigh out 500g of flour.
Add yeast to the wet mixture of milk etc.
Make a well in flour and slowly pour the wet mixture in stirring it through.
Crack in 1 egg mix.
Turn out onto clean and lightly floured surface. Knead for 10mins. If dough gets sticky add some more flour to bench.
Place dough into a bowl lightly coated in olive oil and set aside with a tea towel over the top for hour.
While you wait for the dough to rise make the syrup and cross mixtures.
For syrup: mix zest and juice of one orange with equal amount of sugar (ie if your orange yields 50g of sugar, add 50g of sugar). Add 1/2 teaspoon of cinnamon and 1/2 teaspoon of all spice.
For the cross mixture: combine 50g of flour and 50g of water.
Put cross mixture into piping bag (can make DIY bag by using a thin plastic bag).
Once dough has rested for 1 hour, flip out of bowl and divide into 12 approx 100g pieces.
Roll pieces into balls and put onto baking paper. Space beteeen them but close enough that they will tough once they expand in oven.
Lightly rub with oil and set aside for another hour to rise with tea towel over the top.
After the hour, pipe your crosses on top.
Put in oven on 220C for 15-20mins.
After cooking, paint with glaze generously on top.