Hot cross buns
( MAKES 24 )
This is a big recipe, so if you only want a dozen hot cross buns you can freeze or chill half of the uncooked dough to cook fresh another day. The cooked buns also freeze well. To give the buns a luscious, soft melting chocolate centre, press a chocolate button or square into each raw dough ball before rising, wrapping the dough around it to fully enclose. To make the dough in a breadmaker, place all the dough ingredients in a breadmaker and put on dough mode. Once the dough has risen, continue as per recipe.
|3 tsp||Dry yeast|
|120 g||Butter, melted but not hot|
|2 cups||Currants, or dried apricots|
|½||Lemon, finely grated zest|
|6 cups||High grade flour|
|2 Tbsp||Mixed spice|
|1 Tbsp||Ground cinnamon|
|½ tsp||Ground cloves|
- To make the dough, gently heat milk in a small pot until lukewarm (it should feel neutral to the touch when you dip your finger into it, not hot). Remove from heat, sprinkle yeast over the top and whisk lightly to disperse. Whisk in sugar and allow to stand for 3 minutes. Add butter and stir to combine. Mix in the dried fruit and lemon zest.
- Mix flour, salt and spices in a large bowl and make a well in the centre. Add the milk mixture and stir until just combined. Tip the dough onto a lightly floured surface and knead until smooth and silky (60-100 kneading strokes) or knead in a mixer with a dough hook for 5 minutes. Place in a large, lightly oiled container, cover with a clean tea towel and leave to rise in a warm place until almost doubled in size (about 1 hour 20 minutes).
- When risen, divide into 24 small balls. Line a large roasting dish or 2 slice tins with baking paper and arrange buns in rows in prepared dish/es, leaving a 2cm gap in between them for rising. Cover with a clean tea towel and leave to rise in a warm place for 20-30 minutes.
- While the buns are rising, preheat oven to 200°C fanbake. Make the Piping Crosses by whisking all ingredients together until smooth, placing in a piping bag and using to form crosses on the buns. Bake buns until golden and cooked through (15-20 minutes).
- While the buns are baking, make the Syrup Glaze by heating sugar and water in a small pot, stirring, until the sugar is dissolved. Boil for 3-5 minutes. Brush the scrolls with hot syrup as they emerge from the oven.
See more of Annabel's Easter recipes