Fruity Hot Cross Buns

Fruity Hot Cross Buns 

Since it's fast approaching Easter Sunday, i think it's fair to say that an Easter recipe is definitely a must. Necessary even. Or at least these delicious hot cross buns are, after a busy day and a lot of revision (or work if you're an actual adult with a real job, and not just a college student fretting about internal exams...). 

The smell of freshly baked bread is always the most perfect aroma to fill your kitchen, but combine that with the heady scent of sweet, dried fruits, candied citrus peel and an intoxicating combination of spices (if you're a cinnamon lover like me), and you've got something even better than plain old bread. You've got hot cross buns. Think fruit loaf on overload, with delicate spicing and the added benefit of having pre-portioned little buns of perfection, each with a sticky glaze and the bonus of having both the corners and centre. Because in my house everyone wants the corner slice of any bakes, but the soft, moist centre is pretty irresistible too. 

Eaten still warm, or even toasted until golden and spread with salted butter to offset their sweetness, these hot cross buns are perfect for Easter. You need these in your life right now, I'm pretty sure it's a medical requirement when spring rolls around and mid-April greets us with mounds of chocolate eggs and rabbits. Why not mix it up and make yourself something homemade and equally Easter-y? These hot cross buns are definitely worth the wait, and my dad, hot-cross-bun aficionado, will attest to their superiority over shop bought ones. 

Fruity Hot Cross Buns 

Makes 12

Prep 4 hours

Bake 20 Minutes

Ingredients: 

• 500g strong white bread flour, plus extra for dusting
• 10g salt
• 75g caster sugar
• 10g instant yeast
• 40g unsalted butter, softened
• 2 medium eggs, beaten
• 120ml warm full-fat milk
• 120ml cool water
• 150g sultanas
• 80g chopped mixed peel
• Finely grated zest of 2 oranges
• 1 dessert apple, cored and diced
• 2 tsp ground cinnamon

For the crosses

• 75g plain flour
• 75ml water

For the glaze

• 75g apricot jam

Method:

1. Put the flour into a large mixing bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, eggs, milk and half the water and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

2. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

3. When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.

4. Tip the dough onto a lightly floured surface and scatter the sultanas, mixed peel, orange zest, apple and cinnamon on top. Knead in until evenly incorporated. Cover and leave to rise for a further hour.

5. Fold the dough inwards repeatedly until all the air is knocked out. Divide into 12 peices and roll into balls. Place, fairly close together, on 1 or 2 baking trays lined with baking parchment or silicone paper.

6. Put each tray inside a clean plastic bag and leave to rest for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat your oven to 220°C.

7. For the crosses, mix the flour and water to a paste. Using a piping bag fitted with a fine nozzle, pipe crosses on the buns. Bake for 20 minutes, or until golden brown. Warm the apricot jam with a splash of water, sieve and brush over the tops of the warm buns to glaze. Cool on a wire rack (if you can resist them). 

From Paul Hollywood's How To Bake