Nothing says Easter like traditional hot cross buns.
Served as a classic Easter treat, the buns can also be enjoyed at any time of year.
For the buns you will need:
- 300ml milk, and a further two tablespoons more.
- 50g butter.
- 500g bread flour.
- One teaspoon salt.
- 75g caster sugar.
- One tablespoon sunflower oil.
- Seven grams instant yeast.
- One egg, beaten.
- 75g sultana.
- Zest of one orange.
- One apple, peeled, cored and finely chopped.
- One teaspoons ground cinnamon.
For the cross you will need:
- 75g plain flour, plus extra for dusting.
For the glaze you will need:
- Three tablespoons apricot jam.
What to do:
Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches room 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 and then add the egg. Using a wooden spoon, mix well; then bring everything together with your hands until you have sticky dough.
Place on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the palm of the other hand; then folding it back on itself. Repeat for five minutes until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for one hour or until doubled in size and a finger pressed into it leaves a dent.
With the dough still in the bowl, tip in the sultanas, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for one more hour, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
Divide the dough into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover with more oiled cling film, or a clean tea towel, then set aside for another hour.
Heat the oven to 220 degrees Celsius. Mix the flour with about five tablespoons of water to make the paste for the cross; add the water one tablespoon at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle and pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 minutes on the middle shelf of the oven, until golden brown.
Gently heat the apricot jam to melt and then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
