Hot Cross Buns

I guess it’s actually a good thing that I didn’t make these hot cross buns beforehand, because if I had, well I would’ve been making them every couple of days leading up to Easter - they are just that good. And well, we know how that would’ve ended – my mum, dad and brother all weighing themselves on the scales and blaming me for the weight gain. It’s not my fault that I love baking and well… they love eating … or is it?

But, let’s be honest it isn’t Easter unless you’ve delved in and ripped apart a warm hot cross bun, smothered it with butter and let the softness crumble against your mouth. And that is exactly what I did as soon as these precious babies came out of the oven. This recipe is from my well-trusted, artisanal Bread mentor Paul Hollywood. Give him dough and he will turn it into gold. This recipe, is no different – the end result; perfectly round and pertly risen domes, glistening with a honey coating and studded with black jewels of sultanas. The addition of apple ensures that the dough remains soft and the orange zest lends it a beautiful citrus tang. And how could I forget the tantalising scent of cinnamon that fills the buns and infuses the home whilst they bake … oh so yumm!

If my poetic descriptions aren’t enough to seduce you, I suggest you put your qualms to rest and start baking them instantly. This recipe is seriously fool proof and there is nothing more therapeutic than kneading dough – especially when the result is so sweet. I should also mention that these hot cross buns have a wonderfully soft texture but not that artificial softness that you’d get from a store bought version (God forbid).

I wish you all a very Happy Easter, filled with laugh, laughter and good food. And remember the special person for which we celebrate this special day.

Go thy way, eat thy bread with joy, and srink thy wine with a merry heart; for God now accepteth thy works.

                                                                    Ecclesiastes 9:7

For the Buns:

300ml whole milk

500g strong white flour

75g caster sugar

1 tsp salt

7g (2 tsp) fast-action yeast

50g butter, cut into small cubes

1 free-range egg, beaten

150g sultanas

80g mixed peel

1 apple, peeled, cored and chopped into small pieces

2 oranges, zest only

2 tsp ground cinnamon

sunflower oil, for greasing the bowl

For the Cross:

75g plain flour

Water

For the Glaze

3 tbsp honey (or apricot jam)

Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.

Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.

Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.

Put the dough in a lightly oiled bowl, cover with oiled cling film and leave it to rise for approximately one hour, or until doubled in size.

Divide the dough into 16 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.

Heat the oven to 205°C. For the cross, mix the flour with about 4 – 5 tablespoons of water in a small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

Bake for 25 – 30 minutes on the middle shelf of the oven or until golden-brown. If the buns begin to brown too quickly, place a sheet of baking paper on top,

Gently heat the honey, until it becomes runny. While the honey is still hot, brush over the top of the warm buns and leave to cool on a wire rack for 5 minutes. Gently rip the buns apart to serve (with butter of course!), revealing temptingly soft edges.