I have never made hot cross buns before but when given the opportunity to add my own twist on the classic I couldn’t say no. I love the flavours of cranberry and lime and it worked so well in the hot cross buns. I’ve already got family orders to make more this week.
I love my wicker basket and filling it with hot cross buns was too cute!
The gorgeous fruit and spices ready to be kneaded into the dough.
The dough looked and smelled amazing!
I loved drawing the crosses on the buns although I made the flour paste a little too runny but it worked!
My hot cross bun recipe is based on Paul Hollywood’s a few changes.
500g strong white bread flour, plus extra for dusting
10g instant yeast
80g caster sugar
50g unsalted butter
2 medium eggs
120ml warm semi skimmed milk
100ml cool water
80g chopped mixed peel
Zest of 2 limes
2 teaspoons of mixed spice
1 teaspoon of cinnamon
For the crosses
75g plain flour
For the glaze
100g Hartleys’s smooth apricot jam
– Sieve the flour into a large bowl and add the salt, sugar and yeast.
– Add the soft butter, eggs, milk and half the water. Here is where it gets messy. With one hand start bring all the mix together. Add a little more water if you need it to make a soft but not soggy dough
– Tip the dough from the bowl and knead for 5-10 minutes with a little flour to stop it sticking to the work top until smooth.
– Add the cranberries, currants, mixed peel, lime zest, mixed spice and cinnamon to the dough and knead in until evenly spread through the dough.
– Pop the dough into lightly oiled bowl and leave for at least an hour until doubled in size. I left it for 2 hours.
– Take the dough from the bowl and give it a quick knead to get the air out.
– Line a baking tray with greaseproof paper.
– Divide into 12 and place the balls on the tray with about a 1cm gap between them.
– Place the baking tray somewhere warm for 1 hour for the buns to rise.
– Meanwhile, heat your oven to 220°C/200°C fan.
– For the crosses mix the flour and water in to a thick paste. Pop the flour paste into a piping bag and draw the crosses across the buns.
– Bake for 15-20 minutes until golden brown.
– While the hot cross buns are baking warm the apricot jam as soon as it’s baked remove from the oven and brush over the tops of the warm buns to glaze.
– Leave to cool slightly before tucking in.
I was sent a gorgeous basket with Hartley’s apricot and blueberry jam to have with my homemade hot cross buns. The apricot jam works incredible well as the glaze for the hot cross buns as soon as they come out of the oven. The blueberry jam tastes fantastic with the buns when they are still slightly warm. Blueberry really compliments the cranberry and lime without over powering it.
Happy Easter x
I’m entering these hot cross buns into Lucy at Supergolden Bakes weekly round up #CookBlogShare.