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Hot Cross Buns
Head Chef Lisa’s traditional hot cross buns recipe.
30 mins + 3 hours proving time
300ml full–fat milk, plus 2 tsp more
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast–action yeast
1 egg beaten
50g mixed peel
Zest of 1 orange
1 apple, peeled, cored, and grated.
1 tsp cinnamon
75g plain flour
3 tsp of apricot jam
Step 1: Bring 300ml full-fat milk to the boil in a saucepan, then add 50g butter.
Step 2: Leave to cool, until it reaches hand temperature.
Step 3: Put the 500g strong bread flour, 75g caster sugar, 1 tsp salt and 7g fast-action yeast in a bowl and make a well in the middle.
Step 4: Pour in the warm milk mixture and then add 1 beaten egg.
Step 5: Mix well with a wooden spoon.
Step 6: When the mixture starts to come together use your hands to form a sticky dough.
Step 7: Tip onto a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand.
Step 8: Repeat until it becomes smooth and elastic in texture.
Step 9: Put the dough into a bowl and cover with cling film. Put it in a warm place for 1 hour to prove or until doubled in size.
Step 10: With the dough in the bowl, tip in 75g sultanas, 50g mixed peel, 1 tsp cinnamon, orange zest and apple and knead together.
Step 11: Cover with clingfilm and repeat the proving stage again.
Step 12: Divide into 15 equal pieces and roll into balls. Place onto greased baking sheets making sure they do not touch. Repeat the proving stage again.
For the cross
Step 13: Make a cross on the top of the bun using a knife.
Step 14: Mix a little water with 75g plain flour to make a thick paste.
Step 15: Pipe a line of the flour mix across each bun then repeat in the other direction to create a cross.
Step 16: Bake in a preheated oven 220C/gas mark for 7- 20 minutes or until golden brown.
Step 17: Gently heat the 3tsp of apricot jam until it melts, then remove any chunks using a sieve. Brush the melted jam over the cooked buns and leave to cool.