Hot Cross Buns

I wasn’t intending to make hot cross buns as I had managed to buy some on a trip to the supermarket during lockdown. I also snapped up the last bag of strong white bread flour. Yes! Then a fellow baker asked if I was going to make any hot cross buns for Easter but I told him I didn’t have the right dried fruit. I had apricots and a tiny handful of cranberries, not a sultana in sight. So, I toasted and buttered one of Sainsbury’s best buns. They were quite squidgy as supermarket buns tend to be, but they did the trick. During my trip to the supermarket I also bought a Lindor bunny (just because) and some tulips to lift my spirits; a proper collection of Easter goodies which would make a lovely picture. Then I started feeling weird, why would I take a picture of supermarket goods when usually I only take pictures of food that I have made? I already had the flour, so I decided to have another look in the cupboard and found a jar of stem ginger. That was it; I followed a Jamie Oliver video and made these really lovely hot cross buns. The top is glazed with the syrup from the stem ginger rather than the honey which was in the recipe.  So here I am in splendid isolation eating homemade hot cross buns! Hey don’t judge me, I might put some in the freezer!

Ingredients

200 ml semi-skimmed milk (I used almond milk)

55g unsalted butter

½ teaspoon nutmeg (freshly grated if possible)

455g strong white bread flour

1 teaspoon cinnamon

1 teaspoon salt

55g caster sugar

7g yeast (one sachet of dried yeast)

1 large egg

85g Sultanas

2 tablespoons candied peel (I used dried apricots in place of the sultanas and the peel)

30g stem ginger (I used 2 balls)

Honey to glaze (I used the stem ginger syrup)

Directions

  1. Put the milk and butter into a saucepan and gently heat until the butter has melted. Grate the nutmeg into the milk mixture and set aside to cool.
  2. In a bowl, put the flour, cinnamon, salt, sugar and yeast then mix until combined.
  3. Add the egg and start to combine with the flour using a fork. Add the milk mixture and start to bring the dough together.
  4. Dust a clean surface with flour and tip out the dough. Knead for 10 minutes. Place the dough into a bowl and cover with a clean tea towel. Leave to prove for 30 minutes.
  5. Knock the air out of the dough and flatten with your fingers. Scatter the fruit and ginger evenly over the dough and press it into the dough.
  6. Fold the dough over itself and start to bring it back together so that the fruit is incorporated. Shape into a log and them cut into 12 equal pieces. Shape the pieces into balls and place them onto a baking tin, cover with a tea towel and leave to prove again for 30 minutes. The balls should expand slightly and may touch the ball next to them.
  7. In the meantime, make the mixture for the cross by mixing 2 tablespoons of flour with a little water. You are aiming for a consistency that is runny enough to be piped. Put the mixture into a piping bag. When the buns have proved, pipe the cross on the buns.
  8. Bake at 190 degrees, for 15-20 minutes. Glaze the buns as soon as they come out of the oven with honey (or ginger syrup).

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