EASTER HOT CROSS BUNS
By Angela Patel
With Easter just around the corner, the shops are full of every flavour of hot cross bun you can imagine, but why not have a go at making this traditional seasonal bake yourself?
Packed with dried mixed fruit, flavoured with warming mixed spice and with a sweet and sticky orange glaze they are the perfect Easter treat and easier to make than you may think. For convenience I’ve used a packet of bread mix as the base, readily available from most large supermarkets.
Serve the buns warm from the oven, cold or lightly toasted - whichever way make sure to add a generous spread of my tangy orange and nutmeg spiced butter.
Kitchen tools needed:
Cole & Mason Nutmeg Grinding Mill
Prep: 40 mins, plus proving time
Cook: 15-20 mins
Difficulty: easy
Makes: 12
Ingredients:
For the buns
- 500g packet crusty white bread mix
- 21/2 tsp ground mixed spice
- 50g golden caster sugar
- 150ml milk
- 100ml water
- 50g unsalted butter, diced
- 1 medium egg, beaten
- plain flour, for dusting
- 2 tsp orange zest
- 120g mixed dried fruit
For the crosses
- 3 tbsp plain flour
- 2 ½ tbsp water
For the orange glaze
- juice of 1 large orange
- 25g golden caster sugar
For the orange and nutmeg butter
- 50g unsalted butter, softened
- 1 tsp orange zest
- 1/2 tsp freshly ground nutmeg, ground in the Cole & Mason Nutmeg Grinding Mill
Method
- Tip the packet of bread mix into a large mixing bowl and stir in the mixed spice and caster sugar. Use a wooden spoon to make a well in the centre.
- Place the milk and water in a small pan and slowly bring to the boil over a medium heat. Remove the pan from the heat, dd the diced butter and stir until melted. Leave for a few minutes until the liquid is hand hot.
- Pour the liquid into the flour mixture with the beaten egg and mix to a soft, slightly sticky dough. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth. Add a sprinkling of flour if the dough is sticky.
- Place the dough in a clean, lightly greased bowl and cover loosely with oiled cling film. Leave in a warm place for 1-11/2 hours or until the dough has doubled in size.
- Turn the dough out onto a floured work surface again, knead lightly and pat out to a rectangle. Scatter over the orange zest and dried fruit then fold over the dough to enclose and knead for 2-3 minutes until the fruit is evenly mixed (See Tips).
- Divide the dough into 12 equal pieces. Roll and shape into balls and place on a baking sheet lined with baking paper (see Tips). Cover loosely with oiled cling film and leave to rise in a warm place for about 1 hour or until almost doubled in size.
- Preheat the oven to 200°C/fan 180°C/Gas Mark 6. To make the crosses, mix the flour and water in a small bowl to a smooth paste. Spoon the paste into a paper piping bag, snip off then end and pipe crosses on the buns. Bake for 15-20 minutes until risen and golden brown.
- To make the glaze, heat the orange juice and sugar in a small pan until the sugar has dissolved. Simmer for 2-3 minutes until syrupy then brush all over the hot buns.
- To make the orange and nutmeg butter, beat all the ingredients in a small bowl until smooth. Serve the hot cross buns, warm or cold spread with the butter.
TIPS
* Don’t worry if some of the dried mixed fruit falls out of the dough when kneading, simply push back into the centre of the buns as you shape them.
* Place the shaped buns evenly spaced on the baking tray with 1-2cm between then – as they prove and rise they should just touch each other.
* Although best eaten on the day of baking the buns will keep in an airtight container for 2-3 days. They will become a little drier so it’s best to split and toast them or reheat in a moderate oven for a few minutes before serving.