Serves 18 45 mins preparation | 20 mins cooking
Here’s a happy Easter recipe for you – hot cross buns. Whether or not you celebrate Easter, take it from me, these darlings are worth a shot!
- 200 gm dried cherries
- 65 gm caster sugar
- 14 gm(2 sachets) dried yeast
- 1½ tbsp ground cinnamon
- 1 tsp mixed spice
- Finely grated rind of 1 orange and
- 1 lemon
- 845 gm plain flour
- 420 ml milk
- 100 gm butter,
- coarsely chopped 1 egg,
- lightly beaten ½ tsp sunflower oil
- butter or chocolate hazelnut spread
- Spice glaze
- 50 gm caster sugar
- ½ tsp mixed spice
01. Mix the sugar, yeast, spices, rinds, 770gm flour, 1 tsp salt and the cherries in the bowl of an electric mixer (with a dough hook) on low speed to combine. Heat butter and milk over low heat until butter melts. Set this aside to cool, then add egg and whisk. Add flour mixture to milk mixture and knead for about 8-10 minutes until smooth and supple. Place the dough in a lightly buttered bowl and into an oven until doubled in size, say for about 50 minutes to 1 hour.
02. Get the dough and divide into 18 even pieces by rolling each piece into a smooth ball. Arrange dough balls in a large baking tray lined with baking paper, leaving enough space between the dough balls. Cover with a tea towel and place them in a warm place until they double in size, say for about 30-40 minutes.
03. Heat the oven to 220C beforehand. Then mix the remaining flour, the oil and about 60ml of cold water in a bowl and stir till the mix becomes nice & smooth. Put this mix in a piping bag with a small plain fitted nozzle and make a cross on each bun. Then bake for 10 minutes and bring the temperature down to 200C and bake for about 8-10 minutes. The buns should have turned golden and should sound hollow when tapped. Let them cool a bit.
04. Serve these beautiful buns warm or at room temperature with butter or any chocolate spread of your choice. And remember that hot cross buns are best eaten on the same day that they’re made. I also like adding a fun drink alongside!