I wanted to make some hot cross buns for Easter but I felt they could do with an update – hence the hot cross bun x cinnamon swirl recipe was born.
They are easier than they look to make and nothing smells as good as these throughout the entire baking process .
Throughout the recipe there are some simple swaps you can do to make them your own which I shall put in brackets alongside applicable ingredients.
Eat fresh out the oven or when eating the next day split, grill and spread with butter and marmalade or apricot jam – heaven!
Hot Cross Bun X Cinnamon Swirl Recipe – Makes 12
- 1 TABLESPOON ACTIVE DRY YEAST
- 110G CASTER SUGAR
- 375ML LUKEWARM MILK
- 635G PLAIN FLOUR
- 2 TEASPOONS MIXED SPICE (ground ginger/nutmeg/orange zest)
- 2 TEASPOONS GROUND CINNAMON
- 50G UNSALTED BUTTER, MELTED
- 1 EGG
- 240G SULTANAS (dark chocolate chips)
- 55G CANDIED MIXED PEEL, OPTIONAL
- 75G PLAIN FLOUR, EXTRA
- 80ML WATER
- Apricot Jam (honey/maple syrup/marmalade)
- 50G BUTTER MELTED
- 2TSP GROUND CINNAMON
- 50G CASTER SUGAR
- Line a 9×12 Inch brownie pan with greaseproof paper.
- Place the yeast, 2 teaspoons of the sugar and the milk in the bowl of a stand mixer or large bowl if making by hand. After a few minutes the mixture will start to foam, indicating that the yeast is active. Add the flour, mixed spice, cinnamon, butter, egg, sultanas, mixed peel and remaining sugar to the yeast mixture and mix until a sticky dough forms. Knead the dough with the dough hook/by hand for 4/8 minutes or until elastic. Place in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 1 hour until doubled in size. While the dough is rising combine the filling ingredients in a small bowl. Once risen, roll the dough on a floured surface into a large rectangle approx 5ml thick and brush with the filling. Roll the dough long-side-in to make a long sausage. Cut into 12 pieces and sit spiral side up in rows of 3 in your lined tin leaving plenty of room between each one. Cover with a damp cloth and set aside in a warm place for 30 minutes until risen. Meanwhile preheat oven to 200°C.
- Place the extra flour and the water in a bowl and stir to combine. Place in a piping bag or a plastic bag with one corner snipped off, and pipe crosses on the buns. Bake for 25-30 minutes or until golden and springy to touch.
- Once out of the oven brush with warmed apricot jam to create a glossy finish.
And there you have it – divine fluffy rolls that will not only please the traditionalists but get people talking and excited to try.
Give it a go – I promise it’ll become your new favourite recipe.