Easter Special: Hot Cross Buns

AN EASTER CLASSIC

Happy Easter! This week I have a delicious hot cross bun recipe for you! Hot cross buns are one of my favourite snacks at Easter time, anyone else?

The buns are sweetened with light brown sugar and the sweetness from the dried fruit and orange. The dried fruits can also be swapped for whatever suits you!

Because the dried fruits are coated in reduced orange juice, it plumps up the fruit so it is bursting in sweetness and adds an extra degree of moistness into the hot cross bun. The zest and juice of the orange, also gives a citrus kick to these buns, giving them a full flavour throughout.

In this recipe, I have also used wholemeal flour to incorporate those all important whole grains, and having a snack that is high in fibre.

*UPDATE* - This recipe was updated on 02/04/2021 to an even more delicious hot cross bun!

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Serves: 12 . Total Prep and Cooking Time [including resting time]: 3.5 hours

INGREDIENTS

• Zest and juice of 1 orange

• 100g dried fruit (I use sultanas)

• 500g strong wholemeal flour

• 100g light brown sugar

• 1 tsp ground cinnamon

• 2 tsp ground mixed spice

• 1 tsp salt

• 2x 7g sachet instant yeast (14g in total)

• 1 cup (240ml) almond milk (or milk of choice)

• 70g coconut oil (melted)

• 2 eggs

Toppings

• 5 tbsp plain flour

• 4tbsp water

• 2-3 tbsp maple or fruit syrup to glaze

METHOD

1. Add juice of the orange into a pan and bring to boil and simmer for about 3-4 minutes, until the juice is reduced to about half.

2. Stir in the dried fruit and then leave to cool at the side.

3. Place flour, cinnamon, mixed spice, salt, sugar, zest and yeast into a bowl and mix together, then set aside.

4. In a separate bowl, combine the milk, eggs and coconut oil together, then add to your dry ingredients. Combine well to form a sticky dough.

5. Tip the dough out onto a lightly floured surface and kneed the dough by hand for about 5-10 minutes. As you kneed, incorporated the dried fruits soaked in orange juice into the dough. Kneed the dough for approximately 10 minutes until the dough is silky and elastic and forms a smooth ball.

6. Place the dough into a bowl and cover with cling film and leave to rest in a warm place for 2 hours.

7. After this resting time, turn the dough out onto a floured surface and divide into 12 balls. Place the balls on a baking tray fairly close together and flattening them slightly. Cover the baking tray with cling film and leave to rest for another 1 hour.

8. Preheat the oven to 180C

9. For the topping, add the plain flour to the bowl along with the water and mix together to form a paste.

10. When your buns have risen, remove the cling film and pipe the flour/water paste mixture in a piping bag across your buns, to make your crosses.

11. Bake in the oven for 25 minutes until golden brown.

12. Whilst the buns are still warm, brush them with a little syrup to five a nice shine before setting aside on a cool wire rack, ready to enjoy!

Happy Easter!

Ruth xxx