Paul’s Cranberry Hot Cross Buns

Easter is here and there is nothing better than a piping hot homemade Hot Cross Bun, Check out these bad boys from one of our leading chefs in the business, Mr Paul Onions.

Delicious!

INGREDIENTS

For the buns

300ml full-fat milk, plus 2 tbsp more

50g butter

500g strong bread flour

1 tsp salt

75g caster sugar

1 tbsp sunflower oil

7g sachet fast-action or easy-bend yeast

1 egg, beaten

75g Dried Cranberries

75 g Sultanas

50g Lemon zest

Zest 1 orange

1 apple, peeled, cored and finely chopped

1tsp All spice

1tsp Nutmeg

1tsp ground cinnamon

 

For the cross

75g plain flour, plus extra for dusting

 

For the glaze

3 tbsp apricot jam

 

 

METHOD

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 (see Tip, below) 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.

 

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 1hr or until doubled in size and a finger pressed into it leaves a dent.

 

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.

 

Divide the dough into 15 even pieces (about 75g per piece – see Tip below). 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 1hr more.

 

Heat oven to 220C/200C fan/gas 7. 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 (see Tip below). Bake for 20 minutes on the middle shelf of the over, until golden brown.

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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.

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