This recipe is taken straight from Mr Paul Hollywood, so it's safe to say it's been thoroughly tested! These Hot Cross Buns are deliciously soft, making them the perfect treat to celebrate Easter with; they're definitely worth the effort!Hot Cross Buns
Makes 15
Ingredients:
300ml full-fat milk50g butter
500g strong white bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action yeast
1 egg, beaten
75g sultanas
50g mixed peel
zest 1 orange
1 apple, peeled, cored and finely chopped
1 tsp ground cinnamon
75g plain flour, plus extra for dusting
3 tbsp apricot jam
200oC fan oven/220oC other ovens
4. Divide the dough into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
6. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
These are best eaten lightly toasted with lots of salted butter, although they're also delicious cold - still with generous amounts of butter!
They'll keep for 3/4 days in an airtight container; to refresh them you can sprinkle with a little water and put in a warm oven for 10 minutes.
Happy Baking!
The Baking Ginger xx
Method:
1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
2. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
3. With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
4. Divide the dough into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
5. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
6. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
These are best eaten lightly toasted with lots of salted butter, although they're also delicious cold - still with generous amounts of butter!
They'll keep for 3/4 days in an airtight container; to refresh them you can sprinkle with a little water and put in a warm oven for 10 minutes.
Happy Baking!
The Baking Ginger xx
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