Nourish Hot Cross Buns
Of course you can buy delicious hot cross buns but if you have time over the Easter weekend, why not come together and bake a batch to share with family, friends and neighbours? We love the addition of dried cranberries in this gently spiced version. https://www.nourishbyjaneclarke.com/blogs/recipes
PREP TIME: 40 MINUTES, PLUS 1 HOUR 30 MINUTES PROVING TIME
COOKING TIME: 15-20 MINUTES
• 200ml semi-skimmed milk
• 55g unsalted butter
• 2 x 7g sachets of dried yeast
• 455g strong bread flour, plus extra for dusting
• 1 teaspoon sea salt
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon
• 1 pinch nutmeg
• 55g caster sugar
• 2 balls of stem ginger, finely chopped
• 1 large egg, beaten
• 55g sultanas
• 30g dried cranberries
• 2 tablespoons mixed peel
• 2 tablespoons plain flour
• runny honey
• Add the milk and 50ml water to a small pan and warm over a low heat for a few minutes; you should be able to dip your finger in without scalding it.
• Add the butter to a separate pan, melt over a low heat, then set aside.
• Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
• Sift the flour into a large bowl, add the sea salt, spices and sugar, then stir the chopped stem ginger into the mix.
• Make a well in the centre of the flour mix and pour in the melted butter, followed by the yeast mixture, then the beaten egg.
• Using a fork, mix well until you have a rough dough. Transfer the dough to a clean, flour-dusted work surface and knead for around 10 minutes, or until soft and springy.
• Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.
• Transfer the dough to a clean, flour-dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel, and knead into the dough for 1 to 2 minutes.
• Preheat the oven to 190ºC. Grease and line a large baking tray.
• Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go.
• Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
• Place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
• Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
• Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.
• Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.
• Slice open the sticky hot cross buns, spread with a little butter and serve – delicious!