HEAVENLY HOT CROSS BUNS

For me, nothing hoots easter like a batch of heavenly hot cross buns. Fresh out the oven, toasted, slathered in butter and with a hot cup of tea there really is nothing like it. As an easter gift from my kitchen to yours i’m sharing with you my very straightforward heavenly hot cross bun recipe.

  • 1 tbsp dried active yeast
  • 110g caster sugar
  • 375g milk
  • 635g plain flour
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 50g butter, melted
  • 1 egg
  • 240g sultanas
  • 55g mixed peel
  • zest of one orange
  • 75g plain flour
  • water
  • 2-3 tbsp apricot jam
  1. Gently warm the milk and sugar until tepid
  2. Remove from the heat and whisk in the yeast
  3. In the bowl of a stand mixer place the flour, spices, butter, egg and zest
  4. Pour in the milk and yeast mixture and mix with the dough hook for 8 minutes on medium speed until smooth and elastic
  5. Add in the sultanas and mixed peel and mix for a further minute
  6. Place in a large, lightly oiled bowl and cover loosely with cling film. Leave at warm room temperature for an hour and a half until doubled in size
  7. Line a 12″ x 9″ baking tray with greaseproof paper
  8. Once proved divide the dough into 12 balls weighing roughly 110g each and roll into neat rounds.
  9. Place in the tray evenly spaced apart and leave to prove for a further 45 mins
  10. Preheat the oven to 200’c
  11. Gradually add water to the 75g of flour until it forms a pourable consistency and pipe crossed over the buns
  12. Bake for 15 mins or until deep golden brown
  13. Gently warm the apricot jam and liberally brush the buns to glaze

HOT CROSS BUN X CINNAMON SWIRL RECIPE

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

INGREDIENTS

  • 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 

GLAZE

  • Apricot Jam (honey/maple syrup/marmalade)

FILLING

  • 50G BUTTER MELTED
  • 2TSP GROUND CINNAMON
  • 50G CASTER SUGAR
  1. Line a 9×12 Inch brownie pan with greaseproof paper.
  2. 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.
  3. 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. 
  4. 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.

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South Brentor Farm
Tavistock
Devon
PL19 0NW
07791960116