Next level hot cross buns
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling, 2 hrs proving and cooling
- Easy
- Makes 12
Ingredients
- 4 large eggs
- 3 tbsp milk
- 400g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 50g golden caster sugar
- 1 tsp mixed spice
- 1 tsp ground cardamom
- 1 orange, zested
- 75g raisins
- 75g dried cranberries
- 200g unsalted butter, cut into cubes and softened
For the topping
- 50g plain flour
- 1 tbsp caster sugar
- small pinch of ground cardamom
- 3 tbsp apricot jam
Method
- STEP 1
Prepare the dough the day before baking. Whisk the eggs and milk together in a jug and put the flour, yeast, sugar, spices, orange zest, fruit and a pinch of salt in the bowl of a stand mixer fitted with a dough hook. With the mixer running on medium speed, slowly pour in the egg mixture, until everything is incorporated into a soft dough. Add the butter and gradually increase the speed, kneading for 8-10 mins until the dough comes away from the sides of the bowl and clings to the hook. Scrape the dough off the hook, cover and chill overnight to prove.
- STEP 2
Tip the dough onto a floured work surface. Briefly knead, then roll into a long sausage shape. Quarter, then divide each quarter into three pieces so you have 12 portions. Roll each into a ball and place on a lined baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 2 hrs, or until almost doubled in size.
- STEP 3
Heat the oven to 200C/180C fan/gas 6. To make the topping, mix the flour with the sugar, cardamom and about 3 tbsp water, adding the water 1 tbsp at a time until you have a thick paste. Spoon into a piping bag fitted with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins until golden brown. Meanwhile, heat the apricot jam in a small pan or the microwave to loosen, then brush over the warm buns. Leave to cool before serving.
