Published: by Absolutely Recipes, in the recipes category.

Hot Cross Buns Recipe.

Ingredients:

For Buns:

1 1/4 Cups Whole Milk (Plus 3 TBSP extra)

4 TBSP Unsalted Butter

2 Cups All-Purpose Flour

1 TSP Salt

1/3 Cup Fine Sugar

1 TBSP Sunflower Oil

1 Packet Dried Yeast

1 Egg (Beaten)

1/3 Cup Golden Raisins

1/4 Cup Mixed Peel

1 Orange (Zested)

1 Apple (Peeled, Cored and Finely Chopped)

1 TSP Ground Cinnamon (Can Substitute All Spice)

For Cross:

1/3 Cup All Purpose Flour

For Glaze:

3 TBSP Apricot Jam

Recipe Instructions:

Bring whole milk to a boil over medium-high heat, then remove from the heat
and add the butter.
Leave to cool until it reaches hand temperature.


Put all-purpose flour, salt, fine 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.




Tip dough 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 plastic wrap 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.




With the dough still in the bowl, tip in the golden raisins, mixed peel, zest of
1 orange, 1 finely chopped apple and 1 tsp ground cinnamon (or all spice).


Knead into the dough, making sure everything is well distributed.


Leave to rise for 1 more hour, or until doubled in size, again covered by some
well-oiled plastic wrap to stop the dough getting crusty on top.




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 paper, leaving
enough space for the dough to expand.


Cover lightly with more oiled cling film, or a clean kitchen towel, then set
aside to prove for 1 more hour.




Preheat oven to 425 degrees.


Mix all-purpose 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.




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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