They’ve been in the shops since 2nd January, but in my house we have to wait until March to break out the HCBs or more specifically my Marmalade Glaze Hot Cross Buns!
Yeasted dough may sound scary, but it’s not so bad and I know you can do it 😉
You’ll need to be around for the proving stages (or pop out for a run/to the shops) but apart from that it’s just like baking a cake. Just think, you could whip these out on Saturday afternoon when the In Laws, Auntie Betty or your best friend pop in and look like a total domestic God/Goddess!
Well what are you waiting for? Go grab some yeast. Now.
- 300ml full-fat milk, plus 2 tbsp more
- 50g butter
- 500g strong bread flour
- 1 tsp salt
- 75g caster sugar
- 1 tbsp sunflower oil
- 7g sachet fast-action or easy-blend yeast
- 1 egg, beaten
- 75g raisins
- 50g mixed peel
- zest 1 orange
- 1 apple, peeled, cored and finely chopped
- 1 tsp ground cinnamon
- 75g plain flour, plus extra for dusting
- 3 tbsp marmalade
- Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool while you weigh out all your other ingredients and it reaches "I can hold my finger in it and its not too hot" 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, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
- Tip on to a lightly floured surface and knead, Paul Hollywood has great tips here:http://paulhollywood.com/baking-know-how/techniques/. Repeat for 5 mins until smooth and elastic. Alternatively use your dough hook for 3 minutes. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
- With the dough still in the bowl, tip in the raisins, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
- Divide the dough into 12 even pieces. Shape 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. Loosely cover with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
- Heat oven to 220'C/200'C fan
- Whilst waiting for the oven to heat up, mix the 75g of flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag (or sandwich bag) and snip off the corner. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
- While your buns are baking, gently heat the marmalade to melt, then sieve to get rid of any chunks (or if its chunky marmalade, pick em out and eat em!). While the marmalade is still warm, brush over the top of the warm buns and leave to cool.
For some hot cross buns mark the arrival of spring, what is your favourite springtime food?