Hot Cross Buns recipe
What could say Easter more - and be more delicious - than the seasonal staple that is the hot cross bun? Made with a little help from Fortnum’s Alpine Flower Honey, these are certain to wow at your next Easter feast.
What you'll need
SERVES 4
150g mixed dried fruit.
50g mixed peel.
Juice and zest of one large orange.
2 tbsp sherry or marsala (optional).
325mls whole milk.
60g butter, plus 1 tablespoon.
100g Fortnum’s Alpine Flower Honey.
600g strong white flour, plus 75g.
7g sachet of quick yeast.
1.5 tsp mixed spice.
1.5 tsp cinnamon.
Zest of one lemon.
1 tsp salt.
1 large egg, at room temp.
1 small apple, peeled, cored and finely chopped.
What to do
1. Soak the dried fruit and peel in the orange juice, sherry and a small splash of water. Leave for at least an hour, then drain well and reserve the soaking liquid. Warm the milk with 60g of the butter and half the honey, then allow to come to room temperature.
2. Place 600g of the flour, yeast, spices, orange zest, lemon zest and salt in a large mixing bowl. Make a well in the centre and pour in the milk mixture and add the egg. Bring together with a spoon and then your hands until you have a sticky dough.
3. Tip onto a floured surface and knead until the dough is smooth and elastic, about 10 minutes. Briefly knead in the soaked fruit along with the apple (the dough will be quite sticky).
4. Place in a large oiled bowl and cover. Leave to rise for an hour until doubled in size.
5. Punch down the dough, then divide and roll into 12 balls for large buns, or 15 for small, using a little flour to prevent sticking. Place on a lined baking sheet and cover with a clean tea towel. Leave for an hour or until doubled in size. Preheat your oven to 200C/180 fan/gas 5.
6. Mix together the 75g of flour with just enough water to form a thick paste. Spoon into a piping bag with a small, plain nozzle. Pipe a line along each row of buns, then repeat in the other direction to make crosses.
7. Bake for 20-25 minutes until golden brown and risen. Meanwhile, bring to the boil the reserved soaking liquid with the remaining honey and tablespoon of butter. Simmer for 3 minutes then set aside. While still warm, use a pastry brush to give the buns two coatings of the honey glaze.
8. Cool on a rack, then serve toasted with butter.
Inspiration
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