HOT CROSS BUN RECIPE

Nova Deli stays keeping Houghton Hotel residents and local guests nourished.

Presenting Our

NOT-SO-CLASSIC HOT CROSS BUNS

 

Yield: 15 servings
INGREDIENTS
BUNS
300ml + 2 tbsp full cream milk
50g butter
500g bread flour
1tsp salt
75g caster sugar
1 tbsp sunflower oil
7g fast-acting yeast
1egg, beaten
75g sultanas (you could replace the sultanas & raisins with choc chips)
50g raisins
Zest of 1 orange
1 apple , peeled, cored & finely chopped
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
CROSS
75g plain flour, plus extra for dusting
FOR THE GLAZE
3 tbsp apricot jam

METHOD

  1. Bring 300ml milk to the boil, remove from the heat and add the 50g butter. Leave to cool until it reaches hand temperature.
  2. In a bowl, put 500g bread flour, 1 tsp salt, 75g caster sugar & 7g yeast. Make a well in the center.
  3. Pour in the warm milk and butter mixture, then add the beaten egg.
  4. Using a wooden spoon, mix well, then bring everything together using hands until you have a sticky dough.
  5. Tip the dough out onto a lightly floured surface.
  6. Begin to knead the dough for about 5 minutes, until the dough is smooth and elastic.
  7. Put the dough into a lightly oiled bowl, cover with oiled cling wrap, and leave to rise in a warm place for +/- 1 hour or until doubled in size. It’s ready when a finger is pressed into it and leaves a dent.
  8. Add the sultanas, raisins, zest of orange, apple, cinnamon, nutmeg, & allspice to the dough.
  9. Knead to make sure all ingredients are incorporated.
  10. Cover again with oiled clin wrap, and leave to rise for 1 more hour, or until it’s doubled in size.
  11. Once ready, flour your work surface.
  12. Divide the dough into 15 even pieces.
  13. Roll each piece into a smooth ball.
  14. Arrange the buns on one or two baking trays lined with baking paper, leaving enough space for the dough to expand.
  15. Cover (but don’t wrap) with more oiled cling wrap, then set aside to prove for 1hr more.
  16. Heat over to 200C.
  17. Mix 75g of flour with 5 tbsp of water to make the paste for the cross. Transfer to a piping bag with a small nozzle.
  18. Pipe the buns.
  19. Bake for 20 minutes on the middle shelf of the oven until golden NB! keep an eye, as all ovens do differ slightly.
  20. Gently heat the apricot jam until it melts, and brush over buns while still warm. Leave to cool.
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