We appreciate how daunting the thought of baking your own Hot Cross Buns can be, don’t worry- we feel it too. But we promise you this, the recipe you’re about to read is mind blowingly simple and the results are out of this world.
Hot Cross Buns are a must have at Easter, we wish it was acceptable to eat them all year round but there’s something a little more satisfying about eating them in the gorgeous Spring weather, in their prime!
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- 50g butter
- 300ml milk
- 500g strong bread flour
- 1 tbsp. salt
- 70g caster sugar
- 7g yeast
- 1 large egg
- 100g chocolate chips
- Grated orange zest
- 1 tsp cinnamon
For the topping:
- 75g plain flour
- 3 tbsp. of apricot jam
- Combine the flour, salt, sugar and yeast into a Mason Cash mixing bowl and make a well in the centre. Bring milk to the boil in a saucepan, stir in butter and pour the mix into the well. Combine the ingredients until smooth and sticky.
- Place dough onto a flour dusted surface and work the bread with the flat of your hand, stretching it out with the heel and then folding it back on itself. Repeat before placing back into the bowl and covering with cling film.
- When ready, stir in chocolate chips, grated orange zest and cinnamon and leave for approximately 1 hour. Preheat oven to 220 °C (fan/gas 7).
- Divide dough into 10-12 even pieces and roll each individually into a ball. Organize the dough balls over two baking trays making enough room between each.
- For the topping, combine flour and water until it leaves a smooth paste, and fill into a piping bag. To create the cross, simply draw a line along the centre of the bun, and then re-create in the other direction. When your crosses have been drawn, simply bake for 15-20 minutes until risen and golden.
- Finally, warm the jam until melted and smooth and glaze the bun tops for a glossy finish. Hot Cross-tastic!