Makes 10 buns
Ingredients:
Hot Cross Buns
200ml milk
60g butter
14g/2 sachets of yeast
250g strong bread flour
200g plain flour
1 tbsp of custard powder
2 tsp of cinnamon
1/2 tsp of nutmeg
50g caster sugar
1 thumb of fresh ginger
100g dried mixed fruit
2 easy peelers oranges
1 tbsp Honey
For the crosses:
Flour 3 tbsp
Water 3-4 tbsp
Method:
Pour the milk and butter in to a small sauce pan and heat gently for 2-3 minutes.
Meanwhile weigh out both your flours and place them into a mixing bowl with your yeast, custard powder, sugar and spice.
Make a well in the middle and pour in the warm milk.
Using your hand in claw shape mix the dough together in the bowl until it forms a soft ball of dough on your hand and the bowl is relatively clean of dough.
Transfer the mixture to a clean work surface and knead for 5 minutes or until the dough is stretchy and smooth.
Return the dough to the mixing bowl, cover and leave to prove for 1 hour or until it doubles in size.
Place the dried fruit and chopped fresh ginger into a bowl and squeeze over the oranges.
Then scoop the dough out onto a clean work surface and knock all the air out.
Lift the dried fruit out of the orange juice (keep the juice as you’ll need it later) and add to the dough.
Fold the dried fruit into the mixture and knead for a few minutes until the fruit has incorporated.
Cut the dough into 10 equal portions approximately 100g each.
Roll the portions up into balls and place on a non-stick baking tray.
Leave the buns to prove for 30-40 minutes or until they double in size.
Meanwhile mix the flour and water together to make a batter (similar texture to pancakes) then place in a piping bag.
When the buns have proved pipe the crosses on top and bake in a pre-heated oven 180c for 30-40 minutes or until golden and baked.
When the buns are baking place the orange juice that you soaked the dried fruit into a sauce pan with the honey and bring to a boil.
When the hot cross buns are ready remove from the oven and brush with the orange and honey syrup.
You can also make this recipe as a 2lb loaf just remember it will take a little longer to prove and bake as it is larger.
Products used:
