Hot Cross Buns are traditionally eaten on Good Friday. These ones will lead you into temptation. This recipe was first published in April 2012.
Easter is thought to be named after the Anglo-Saxon goddess of Spring, Eastre, and some believe this sweet spiced bread was baked in her honour. It makes much more sense to me that these sticky treats are a celebration of springtime and abundance to come rather than an invitation to commit Gluttony in the dying days of Lent. Whatever you believe, they are delicious.
For 12 tempting buns, you will need...
... to preheat the oven to 190°C at step 7
For the dough
500g strong white flour (bread flour)
1 teaspoon fine table salt
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
1 sachet of dried yeast (7g)
1 tablespoon olive oil
75g ready-to-eat dried apricots, cut into small pieces (about the size of sultanas)
50g sultanas
75g honey*
300mls fresh milk
1 large egg, beaten
a little extra olive oil for oiling the work surface and your hands for kneading
a little extra olive oil for oiling the work surface and your hands for kneading
For the cross decoration
2 tablespoons plain flour
2 tablespoons water
For the honey glaze
One tablespoon runny honey, warmed (I put it in a heatproof bowl and stand the bowl in hot water).
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| Remember that scene from Fried Green Tomatoes... |
Into a large bowl, put the flour, salt, ground cinnamon, orange zest, dried yeast, olive oil, dried apricots and sultanas. Mix to combine.
*Weigh the honey directly into a small saucepan and add the milk. Warm the milk to between 27°C - 35°C (this is when a finger dipped in the milk will feel neither hot nor cold – but best to use a thermometer).
Make a well in the centre of the flour mixture and add the beaten egg, and about half the milk. Mix with a wooden spoon or spatula and continue adding the milk until you have a soft dough and no dry flour remains. You may not need to use all the milk. Continue mixing until the fruit is well distributed throughout the dough. (You could use a stand mixer with a dough hook either.)
I am shifting more and more towards the no-knead method so I simply cover the dough with a lightly oiled sheet of cling film and leave it in a warm place to rise until doubled in size. (If you prefer, knead it by hand for about 8 minutes or in your stand mixer for about 4 minutes before covering and leaving to rise.)
After the dough has risen, turn it out onto a lightly oiled work surface, and knock it back. (This simply means giving it a couple of jabs with your fists to remove most of the air so you can form it into its final shape.) Knead lightly for a minute or so, before dividing into 12 equal portions. Roll each portion into a ball on the oiled surface, and flatten slightly into a bun shape. Line a baking tray with non-stick baking parchment and gently transfer the buns to the tray. Cover the buns with lightly oiled cling film and leave in a warm place, until once again doubled in size. Make sure the buns have plenty of room to rise.
*Weigh the honey directly into a small saucepan and add the milk. Warm the milk to between 27°C - 35°C (this is when a finger dipped in the milk will feel neither hot nor cold – but best to use a thermometer).
Make a well in the centre of the flour mixture and add the beaten egg, and about half the milk. Mix with a wooden spoon or spatula and continue adding the milk until you have a soft dough and no dry flour remains. You may not need to use all the milk. Continue mixing until the fruit is well distributed throughout the dough. (You could use a stand mixer with a dough hook either.)
I am shifting more and more towards the no-knead method so I simply cover the dough with a lightly oiled sheet of cling film and leave it in a warm place to rise until doubled in size. (If you prefer, knead it by hand for about 8 minutes or in your stand mixer for about 4 minutes before covering and leaving to rise.)
After the dough has risen, turn it out onto a lightly oiled work surface, and knock it back. (This simply means giving it a couple of jabs with your fists to remove most of the air so you can form it into its final shape.) Knead lightly for a minute or so, before dividing into 12 equal portions. Roll each portion into a ball on the oiled surface, and flatten slightly into a bun shape. Line a baking tray with non-stick baking parchment and gently transfer the buns to the tray. Cover the buns with lightly oiled cling film and leave in a warm place, until once again doubled in size. Make sure the buns have plenty of room to rise.
Meanwhile, make the paste for the cross by mixing together the flour and water - you want a smooth paste with a consistency similar to porridge.
When the dough has once more doubled in size, remove the cling film. Carefully pipe the cross shape onto each bun. Transfer to the pre-heated oven and bake for 10 – 12 minutes or until golden brown. Transfer the buns to a cooling rack and immediately brush them with warmed honey.
When the dough has once more doubled in size, remove the cling film. Carefully pipe the cross shape onto each bun. Transfer to the pre-heated oven and bake for 10 – 12 minutes or until golden brown. Transfer the buns to a cooling rack and immediately brush them with warmed honey.
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| An orange blossom honey makes the perfect glaze |
It is considered good luck to share these buns and the cinnamon and orange make them particularly good with coffee so what better excuse to invite some friends over!
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| Lead me not into temptation... well, perhaps just the once! |