These Extra Fruity Hot Cross Buns really do take the humble, yet delicious and traditional Easter Bun to another level. As their spiced aroma escapes the kitchen, it fills the whole house with warmth. Turning a house into a welcoming home. While neighbours, out in their gardens, stop, wondering whose house the aromatic aroma originates from.
Homemade – You Know What’s In These Buns
Easy to make and bake, these Extra Fruity Hot Cross Buns are so worth the little effort required. These are not the small, pappy, squidged into a ball, cheap supermarket versions. Instead they are filled with fruit, in a good sized bun, that also contains a small amount of wholemeal flour. Indeed, one bun is a substantial breakfast.
Since these Easter buns are homemade, we know every ingredient they contain. Yet, what they don’t have is any artificial ingredients. Also they work out much cheaper to make, than bought ones. Plus, the extra smell when you split and toast them, is priceless!
The absolute thrill for me, when developing a new recipe, is my family’s reaction. Good or bad, I know it can be trusted. Words like “yummy”, “can I have another one please?” and “have you taken the photographs yet?” all feed into my sense of recipe security. As I’m going to be sharing the recipe with my readers, it needs to be robust and reliable. Hence only tried and tested recipes make their way on to this blog.
Recipe: Extra Fruity Hot Cross Buns makes 12
- 150ml Tap Water
- 150ml Whole Milk – slightly warmed to body temperature
- 2 Large Free Range Eggs
- 10g Fast Action Dried Yeast – I use Allinson in the green pot or sachets
- 1tbsp Honey
- 450g/1lb Strong White Flour – I use Shipton Mill
- 50g/2oz Strong Wholemeal Flour
- 10g Salt – I use Maldon
- 50g/2oz Unsalted Butter cut into small cubes
- 200g/7oz Mixed Dried Fruits – Sultanas/Raisins/Currants
- 4tsp Cinnamon
- 1tsp Ginger
- 50g/2oz Plain White Flour and 50mls Tap Water for the crosses.
- For the glaze:
- 3tbsp Runny Honey plus 1tsp water
Method:
Making And Proving The Enriched Dough
- Into the bowl of a stand mixer add the water, milk, eggs, honey and yeast.
- Next, on top of the liquids add the strong white and wholemeal flour.
- Then add the salt and butter.
- Fit the stand mixer with a dough hook and then lock the bowl into place.
- Lower the dough hook and start mixing on a slow speed. Continue mixing at this speed for 5 minutes.
- After 5 minutes has elapsed gradually increase the mixer speed to moderately high. Again mix for a further 5 minutes, then stop the mixer and lift the dough hook.
- Remove a small piece of dough and stretch it until you can see light through it. This is known as the windowpane test. If the dough tears continue mixing, checking every couple of minutes until it passes the windowpane test.
- Once it has finished kneading, turn the speed on the mixer to low and add the spices and fruit. Mix for a further 2 minutes to incorporate the fruit and spices.
- Following this, stop the mixer, raise the dough hook and scrape any dough into the bowl using your fingers.
- Unlock the bowl, cover with a clean tea towel and place somewhere draught free.
For detailed set by step photos please see Hot Cross Buns
Shaping The Individual Buns And Giving Then A Second Prove
- Tip the dough out on to a lightly floured surface, it will be quite sticky. Knead the dough lightly to form a ball and then weigh it. I place baking parchment on flat, digital scales. Note the weight and then divide it by 12, leaving the parchment on the scales.
- Now cut the dough in half. As each bun is weighed this doesn’t have to be exact.
- Follow by forming each dough half into a log shape. Cut each dough log into six.
- Weigh the first piece of dough and adjust as necessary to obtain the correct weight.
- Hold the dough in one hand while using the other to turn and tuck the underneath in, creating a tight ball shape. Place the ball on to the baking tray. Continue until all 12 balls have been made.
- Cover the tray with a clean tea towel and place in a draught free place until doubled in size.
Making And Piping The Crosses
- While the buns have their second prove, make the paste for the crosses. Place the flour and water into a bowl, mix until lump free. Spoon the white flour paste into a small piping bag, secure the top with a peg/rubber band and stand the bag in a glass until needed.
- Preheat the oven to 220C/200C fan, gas mark 7.
- Once doubled in size, snip off the very end of the piping bag.
- Pipe straight lines of paste. First of all piping across the tray and then down the tray.
Baking And Glazing The Hot Cross Buns
- Bake in the preheated oven for 25-35 minutes. When baked they will be golden brown and sound hollow when rapped on the base with a knuckle.
- Once baked remove from the oven. Remove the buns from the tray on to a cooling rack, with a clean baking tray underneath.
- Measure the honey and water into a small microwaveable bowl. Heat in the microwave until bubbling. Remove carefully as it will be hot.
- Stir the honey and water to mix.
- Use a pastry brush to cover each hot bun in honey.
Wait for the buns to cool before eating. Then serve as is or toasted and buttered with a big smile.
The buns will keep for 3 days if toasted. Also they freeze extremely well for up to one month.
If you have enjoyed this Easter recipe for Extra Fruity Hot Cross Buns then you may also like other Easter bakes:
Cherry Bakewell Hot Cross Buns
It would be very easy to double up on this recipe and share homemade Extra Fruity Hot Cross Buns with friends, neighbours and family over the Easter period.
Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.
Sammie xx
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