.Hot Cross Buns Recipe
You know this thing where I can’t really cook? Well I can’t. Not really. I don’t really follow recipes properly and I often change things which means my kids do that arched eyebrow thing when they try something for the first time. This week that has happened with the above hot cross buns. They look like normal hot cross buns don’t they? Well they are hiding a secret. In the cross.
The recipe said that you had to mix flour and water and then pipe it on. Well I didn’t have a piping bag. And then I tried to make one from greaseproof paper which was a massive fail. And the flour mix was just like wallpaper paste and I was beginning to think “here we bloody go again, yet another Mummy Barrow fail”. When I remembered that in the fridge I had something that I could use instead.
Oh yes my friend. This is a stroke of genius.
Ready to roll croissant dough.
Cut with scissors into very thing strips and laid on in a cross fashion, et voila you have just turned buns in to hot cross buns.
- 300ml milk
- 50g butter
- 500g flour
- 1 tsp salt
- 75g caster sugar
- 7g sachet fast-action or easy-blend yeast
- 1 egg
- 1 tsp ground cinnamon
- 75g sultanas or mixed fruit if you prefer
- 50g mixed peel
- zest 1 orange
- 1 apple finally chopped
- 1 can of ready to roll croissant dough
- Bring the milk to the boil, take off hob and add the butter. Leave until room temperature
- Put flour, salt, sugar and yeast in separate bowl.
- Make shallow well in the middle of flour.
- Pour in the warm milk and butter liquid,
- Add the egg.
- Mix well, then using your hands bring together until it resembles a sticky dough
- Knead on a lightly floured surface for 5 mins until smooth and elastic. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size
- Next add in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well mixed.
- Divide into 12 pieces and roll each into a smooth ball on a lightly floured work surface.
- Place on baking trays lined with parchment, leaving enough space for the dough to expand. Cover with a clean tea towel, and leave for an hour for a final prove
- Open can of croissant dough and cut thin strips and place on top of each bun in a cross
- Bake at 190 for 20 minutes
- Glaze with warmed apricot jam
Serve your hot cross buns warm with jam such as Hartley’s blackberry (PS Hartley’s apricot jam is great for the glaze as it has no bits so doesn’t need to be sieved prior to being brushed on the buns.