Easter Hot Cross Buns
FOOD + DRINK Bun-Believable cont...
BUN- BELIEVABLE
CLASSIC EASTER TREATS WITH A TWIST
Easter Hot Cross Buns
Recipe by: Clarence Court, clarencecourt. co. uk
Serves: 12 Prep time: 40 minutes + 1 hour 45 minutes proving Cook time: 15-20 minutes
Ingredients:
• 500g strong white bread flour
• 10g fine salt
• 2 tsp ground cinnamon
• 2 tsp ground mixed spice
• 1 orange zest, finely grated
• 1 lemon zest, finely grated
• 300ml semi skimmed milk
• 60g unsalted butter
• 10g fast action yeast
• 1 large Clarence Court Hens egg, beaten
• 150g sultanas
• 50g dried cranberries
• 50g chopped mixed candied peel
• Vegetable or flavourless oil
• 75g plain flour
• 100g Bonne Maman Apricot Conserve
Method:
1. Place the strong white bread flour in a large mixing bowl. Stir in the salt, mixed spice, ground cinnamon, orange and lemon zest. Make a well in the centre.
2. Gently heat the milk until lightly steaming and stir in the butter until melted. Pour the milk and melted butter into a jug, check that it’ s lukewarm and then stir in the yeast. Mix until frothy then pour into the well and add the beaten egg. Mix with a dinner knife at first, bringing the flour slowly into the milk mixture and forming a rough dough. Transfer to a freestanding mixer with a dough hook, spoon in the mixed fruit and knead to a smooth dough for about 5-10 minutes. Tip into a lightly oiled large bowl and cover with clingfilm. Place in a warm cupboard or by a radiator for 1 hour or until it has doubled in size.
3. Meanwhile, line two baking trays with greaseproof paper. When the dough is ready, turn out onto a clean lightly floured work surface and‘ knock back’, then divide the dough into 12 equal sized balls, using a weighing scale helps make sure they are all even. Place six balls fairly close to each other on each tray. Place each tray in a large food-safe bag and secure with an elastic band making sure the bag doesn’ t touch the buns. Place the trays back in the warm place and allow the buns to double in size( around 45 minutes).
4. Pre-heat the oven to 200 ° C. Mix the flour with 75ml of water and spoon the paste into a small icing or piping bag.
5. When the buns are ready, remove them from the bags and pipe a cross over each bun. Place the trays in the oven and bake for 15-20 minutes or until golden brown. Turn the trays halfway.
6. Meanwhile, melt the jam in a pan and pass through a sieve. Once the buns are cooked remove from the oven, brush over the glaze and allow to cool a little. Serve fresh or toasted with butter.
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