Hot Cross Fun
Sophie Lombardi
Even though they have been winking at us in Tescos since January 1st, we are officially in hot cross bun territory, Ready for a bun fight? I am a hot cross bun diva…. they needs to be sticky, spicy, pufty and round with dried fruit ONLY. Hybrids such as choc chips, saffron and cheddar are a hard NO in this house.
Having such high hot cross bun standards, I have been experimenting with recipes and have found that this particular one from the Orange Bakery ticks all the boxes. I have made a few tweaks (such as using a spoon for applying the crosses because I can’t be bothered to mess around with a piping bag).
ingredients:
500g bread flour
100g caster sugar
1x heaped tsp of salt
2x sachets of yeast (14 grams)
2x tsp of cinnamon
Zest of an orange.
1x egg
60g of unsalted butter
250ml of milk
200g of sultanas
Cross ingredients:
100g of flour
120ml of water
Glaze ingredients:
50g of marmalade
50ml of milk
Method:
Preheat your oven to 200° C
Melt 60g of butter in a pan or in the microwave. Leave to cool.
Make a well in the middle of the bowl and crack your egg into it. Then add the cooled butter and room temperature milk. Next, either knead the mixture by hand for 7 minutes or use the beater attachment on a mixer to knead the mixture for 4 minutes. Once the bun mixture is smooth and slightly stretchy put it back in the bowl, place a damp tea towel or cling film over the top and leave in a warm place for 1 hour to prove.
Whilst your mixture is proving place 200g of sultanas and the cinnamon a mixing bowl. Pour over enough hot water from your kettle to cover all of the sultanas. Soak for 10 mins - 1 hour until the sultanas have soaked up some of the liquid.
Once ready, pour the sultanas into a sieve to drain all the remaining liquid out.
Your bun dough should have risen a small amount by now, knock it back by punching it down and add the sultanas. You can either incorporate the sultanas by kneading them in, using the dough hook on your mixer or just diving in with your hands (Kitty's personal favourite!). Once the sultanas are fully mixed into the dough, cover it again with a damp tea towel or cling film and place in a cosy warm area. Prove for 1 - 2 hours.
The dough should bounce back when prodded after the it's been proved. Tip the bun dough onto a floured surface and cut into 12 balls (roughly 100g each). Line a baking tray with baking parchment, place each ball quite close together, cover again with either a damp tea towel or cling film and prove one final time for 40-60 mins.
Stir 100g of flour and 120ml of water together in a pot until smooth. Using a knife of a teaspoon, spread the mixture over the buns to make a cross.
Place the buns in the oven and bake for 15-20 minutes.
Once the buns are out and have cooled, place the marmalade and milk in a saucepan and heat until the mixture is combined.
With a brush, glaze each bun with the marmalade and milk mixture.
These buns make the whole house smell gorgeous and are well worth the effort. Thanks to Kitty Tait and her wonderful book Breadsong for the inspiration.
Happy Easter from Poppy and Honesty
Sophie x
Tablecloth and Napkins in Penzance Linen