Since I moved to Turkey I haven’t missed any food. Even at Christmas there wasn’t much tat I missed. However, Easter is fast approaching and I have been known to consume quite a few hot cross buns. Toasted with lots of butter, cold with lots of butter, straight out of the packet, I don’t care just bring on the hot cross buns.
As the panic of hot cross bun withdrawal hit home I have been experimenting with different recipes. The first wasn’t that good. The second looked better but didn’t taste better. Third time lucky and I think these will cure any hot cross cravings you may have.
For the hot cross buns
- 70g caster sugar
- 300ml full-fat milk
- 50g butter (room temperature)
- 1 tsp salt
- 7g sachet yeast
- 1 egg, beaten
- 250g strong bread flour
- 250g wholemeal flour
- 1 apple, grated
- 150g of dried mixed fruit
- zest 1 orange
- 1 tsp ground cinnamon
- 1 tsp mixed spice
For the cross
- 75g plain flour, plus extra for dusting
For the glaze
- 1 tbsp of honey
- 2 tbsp of marmalade
Gently heat the milk in a pan then add the butter. Make sure that you don’t boil the milk. If it s too hot it will kill the yeast. Add the flour, salt, sugar and yeast into a bowl.
Make a well in the centre of the dry ingredients. Pour in the warm milk and butter mixture, then add the egg. Carefully mix the ingredients together until you have a firm doungh that you can work with your hands.
On a floured surface knead the dough for between 5 to 10 minutes. You want a smooth elastic texture. Add the dried fruit, spices, zest and apple and knead to distribute evenly.
Oil a bowl and place in the dough. Cover with cling film or a clean towel and place in a warm area. You will need to leave for at least 40 minutes. Make sure that it has doubled in size.
Divide the dough into 12 even pieces and roll into balls. Place on a greased baking tray, with a small gap between each. Cover again and place back in a warm place for at least an hour.
Pre-heat your oven to 200c.
Mix the extra flour with about 5 tbsp water to make the paste for the cross.
You can use a piping bag or roll out into thin sausages to make the cross.
Bake for 20 mins on the middle shelf of the oven, until golden brown.
Gently heat the marmalade and the honey until mixed and runny. Paint over the top of your warm hot cross buns and then leave to cool.
Enjoy toasted or cold.