Hot cross buns are apparently traditionally eaten on Easter Sunday, I didn’t know that. I actually made these for Good Friday lol tradition went totally out the window then!…I would love to eat them throughout the year as they’re amazing!
I have already tried a recipe for Hot Cross Buns last year it was a Paul Hollywood’s recipe check it out. This year I thought I would try Nigella’s I really like Nigella Lawson her recipes generally work out and they are easy to make and straight forward, she also doesn’t skimp on the fat and butter!!! but once in a while is all good.
I slightly changed the method Nigella’s used to create the buns. I find the American style of making bread to work out much better, they usually had hot water/milk to the yeast and leave it for 5mins. This method for bread making has worked out better for me.
- 150ml - milk
- 50g - butter
- zest - 1 orange
- 1 clove (didn't use)
- 2 cardamom pods (didn't use)
- 400g - bread flour
- 1 x 7g - packet easy-blend yeast (or 21/4 tsp)
- 125g - mixed dried fruit
- 11/2 tsp - cinnamon
- 1/2 tsp - ground nutmeg
- 1/4 tsp - ground ginger
- 1 - large egg
- 3 tbsp - sugar
- 2 tbsp - apricot jam
- 1/2 tsp - ground cardamon
- 1/2 tsp - mixed spice
- 1 tsp - vanilla extract
- 1 large egg (beaten with a little milk) ((I used just milk)
- 3 tbsp - plain flour
- 1/2 tbsp - caster sugar (I used 1tbsp)
- 2 tbsp - water
- 1 tablespoon caster sugar
- 1 tablespoon boiling water
- (I just used slightly less then 1tbsp apricot jam and a bit of hot water warmed in the micro for 10 sec)
- 1. Take out three medium bowls. In bowl one add the milk to a microwave safe heat for 30 seconds, make sure it's lukewarm not boiling or hot. Add the yeast, stir and leave for 5 mins.
- 2. In bowl two grate the zest.
- 3. In bowl three whisk an egg and add vanilla and sugar.
- 4. In a large mixing bowl sift the flour, spices, zest. Mix so it's combined.
- 5. In the same bowl the zest was in add the butter and melt in the microwave and leave to cool.
- 6. In the large bowl add the melted butter, zest, mixed fruit, whisked egg mixture, milk and yeast mixture and using the dough hook in mixer (or you can knead the dough by hand will take longer) mix until combined.
- 7. In a large clean bowl slightly grease it with oil and add the dough mixture.
- 8. Leave to prove in a warm place until double. Take the dough out and knead again and form into 12 balls. Place on a greased baking tray that can fit in your fridge or on a plate.
- 9. Brush each bun with either milk or egg and milk mix.
- 10. Mix the 'cross' mixture together you may need to add slightly more flour. Using a piping bag pipe across the buns.
- 10. Leave in the fridge overnight.
- 11. Take the dough out the fridge and let it come to room temperature. Once it's nearly at room temperature preheat the oven at 220°C. Bake for 15-20mins. Keep an eye on the buns, they might look like they are burning at the top so adjust the temperature to 200°C.
- 12. Once the buns are out the oven brush them with the apricot jam, leave to cool and brush again.
- Please note this recipe is an overnight recipe.
- I felt it lacked sweetness so next time I will add more sugar.
