With Easter fast approaching, the allure of hot spiced buns is hard to resist. While store-bought buns are tasty, nothing beats a warm, fresh, homemade hot cross bun straight out of the oven. Why not whip up a batch to impress your friends and family - everyone’s sure to ask for the recipe!
Makes: 16 buns
Prep time: 30 minutes + 3 hours to prove dough
Cook time: 20 minutes
● 2 tsp Tasti Active Dried Yeast
● 1 tsp honey
● 120ml warm water
● 1 tsp salt
● 120ml warm milk
● 75g butter
● 1 large egg
● 75g caster sugar
● 500g high grade flour
● Zest of one orange
● 2 tsp cinnamon
● ½ apple, peeled, cored and finely chopped
● ⅓ cup Tasti Ready to Eat Peaches, finely chopped
● ⅓ cup sultanas
● 75g plain flour
● 5 Tbsp water
● Apricot jam
In a small bowl, dissolve the honey and yeast in the warm water. Move to a warm place for three to four minutes until the yeast starts to activate.
Meanwhile, warm the milk in a saucepan over a low heat and add the butter. Continue to heat until melted, ensuring the milk is warm, but not hot.
In a large bowl add the flour, salt, sugar, cinnamon and orange zest. Mix together, then add the egg, milk mixture and activated yeast mixture. Mix well, then bring everything together with your hands until you have a sticky dough.
Tip the dough onto a lightly floured surface. Knead by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat for 10 mins until smooth and elastic.
Put the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 30 minutes to an hour, or until doubled in size and a finger pressed into it leaves a dent.
Once risen, add the apple, peaches and sultanas to the bowl. Knead the fruit into the dough, making sure everything is well distributed. Leave to rise for at least another hour, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust. For best results leave overnight.
Divide the dough into 16 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on a baking tray (or two) lined with parchment, leaving enough space for the dough to expand. Cover with a clean tea towel, then set aside to prove for one hour.
To make the cross, mix the flour and water, adding one tablespoon of water at a time until you have a thick paste. Spoon into a piping bag with a small nozzle and pipe a line along each row of buns, then repeat in the other direction to create crosses.
Preheat an oven to 200℃ on fan bake. Bake for 20 mins on the middle shelf of the oven, until golden brown.
To glaze, gently heat the apricot jam to melt, then sieve to remove any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.