The Easter weekend is almost upon us, and, true to form, our Head Chef, Damian, has been busy in the kitchen perfecting the ultimate hot cross buns.
Serve at breakfast time, tea time, or any time really. Just make sure you don’t scrimp on the butter.
Makes 12 buns
For the dough:
- 340g whole organic milk
- 500g organic bread flour
- 45g soft brown dark sugar
- 11g sea salt
- 6g ground cinnamon
- 1g all spice
- 3g nutmeg
- 1g ground clove
- 1 free range egg
- 35g yeast
- 50g soft salted butter
- 3 Earl Grey tea bags
- 85g currants
- 85g sultanas
- 85g raisins
- 70g mixed candied peel
For the cross:
- 50g plain four
- 25g self-raising four
- 65g water
- 15g sunflower oil
- Pinch salt and sugar
For the glaze:
- 100g soft dark brown sugar
- 100g water
- 1 cinnamon
- 1 star anise
- 5 cloves
- Make a pot of Earl Grey tea. When steeped enough, and still warm, pour over the dried fruits and candied peel. Leave to soak for 2 hours then drain.
- Mix the flour, sugar and spices together in a bowl.
- Warm the milk and add the yeast before pouring onto the dry mix and combining until the dough starts to form.
- Add the egg and then incorporate the soft butter. Once combined, add the fruits.
- Leave to prove for 2 hours in a warm place until doubled in size.
- Take out and work the dough until you can feel it firm up and it starts to look shiny. Leave for 2 more hours.
- Cut the dough into 12 equal pieces and roll into neat balls.
- Place onto a tray lined with baking parchment and cover with a damp tea towel. Prove for 2 hours or until the buns have doubled.
- Brush all the buns with an egg wash.
- Mix all the ingredients for the cross together and pipe across the top.
- Bake at 180c for 15 minutes. While your buns are in the oven, put all the ingredients for your glaze in a pan and bring to the boil. Leave to cool at room temperature with the spices in.
- Take the buns out of the oven and leave to cool for around 10 minutes then paint twice with the glaze. Leave a 5-minute gap between glazing.
Eat as they are or split in half, toast, and spread with a good amount of butter.