Let's cook together. This Easter, we’ve partnered with Nick & Sophie from Recipearce to create a simple and delicious hot cross bun recipe. Stay cosy, and enjoy from the comfort of your own home.
This makes enough for 12 hot cross buns
- 7g of dried instant yeast
- 550g of plain flour plus extra for dusting dough and bench
- 150g of sugar
- 1.5 teaspoons of cinnamon
- 1.5 teaspoons of all spice
- 1 nutmeg
- 300ml of full cream milk
- 60g of butter
- 1 egg
- 175g of dried fruit (sultanas, currants, raisins, etc)
- 2 oranges
- Olive oil
- Set oven to 100°c and melt butter
- Zest and juice one orange into a measuring cup
- Add 300ml (minus volume of orange juice) of milk to the measuring cup. The liquid content should 300ml including the orange juice and the milk.
- Add your yeast into a separate bowl and mix with a small amount of warm water.
- Remove melted butter from the oven, and add 90g of sugar to it, a teaspoon of cinnamon, a teaspoon of allspice and grate in half a fresh nutmeg. Stir to combine.
- Stir through 140g of dried fruit to your bowl of sugar, flour, and spices.
- Add your milk and orange juice mixture and combine.
- Add the yeast to your wet mixture.
- Weight out 500g of flour and make a well in the center. Slowly add your wet mixture. Stir to combine.
- Add your egg to the flour and wet mixture and mix.
- Turn out onto a clean and lightly floured surface. Knead for 10 minutes. Add flour to your bench if your dough becomes too sticky.
- Place your dough into a bowl lightly coated with olive oil and cover with a tea towel. Set aside for an hour.
- While you wait for the dough to rise make your syrup and cross mixtures.
- To make the syrup, mix the zest and juice of one orange with equal parts sugar. (if your orange yields 50g of juice, add 50g of sugar). Add 1/2 teaspoon of cinnamon and 1/2 teaspoon of allspice.
- For the cross mixture, combine 50g of flour and 50g of water.
- Add your cross mixture to a piping bag (You can DIY one of these yourself with a thin plastic bag).
- Once your dough has rested for an hour, flip out of your bowl and divide it into approximately 12 100g pieces.
- Roll into balls and place on baking paper. Leave a small gap between each one, as they will expand to touch in the oven.
- Lightly coat each ball with olive oil, cover with a tea towel and set aside to rise for 1 hour.
- After 1 hour, pipe your crosses on top and preheat your oven to 220°c.
- Place in oven to cook for 15-20 minutes.
- Once cooked, glaze generously and devour!