Hot Cross Buns

For a few years now, we have taken some time over Easter to make hot cross buns together as a family. We are really keen for this to become a family tradition, so over the Easter weekend, we once again got cracking on making a batch, as always trying to improve on our attempts of the previous years. I had found a brilliant recipe on the BBC website from Paul Hollywood (from Great British Bake Off), so I had high hopes this time round! Here is the recipe:

IngredientsFor the buns

300ml/10fl oz whole milk

500g/1lb 2oz strong white flour

75g/2½oz caster sugar

1 tsp salt

7g sachet fast-action yeast

50g/1¾oz butter

1 free-range egg, beaten

75g/2½oz sultanas

50g/1¾oz mixed peel

1 apple, cored and chopped

1 orange, zest only

1 tsp ground cinnamon

sunflower oil, for greasing the bowl

For the cross

75g/2½oz plain flour, plus extra for dusting

For the glaze

3 tbsp apricot jam

Preparation method

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1. Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.
2. Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.
3. Add the sultanas, mixed peel, chopped apple and orange zest, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.
   
   
   
4. Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.
5. Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
6. Heat the oven to 220C/425F/Gas 7.
7. For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
8. Bake for 20-25 minutes on the middle shelf of the oven, or until golden-brown.
9. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

We decided that each of the children would have control over their own bowls (to stop quarrelling!) and then I would also make a batch. Poppy, did all of the measuring by herself and then Diana added a little of each ingredient to George's bowl so that he had the same. Once all of the ingredients were added, both children got their hands messy and started mixing a kneading. As expected, Poppy had a great time, but we were both surprised at how much George loved this. 

Once all mixed, the mixtures were left to prove, which allowed me to get working on my batch.

After the 1st proving, we knocked back, shaped and then left to prove for the second time

After 20 minutes and the generous application of the application of the glaze they were done!

This was the resulting mess (I was pleasantly surprised really!)

The hot cross buns were really superb and although I have never been a massive Paul Hollywood fan, he is slowly winning me round, one recipe at a time!  I was particularly pleased with the fun that the children had while doing this; both Poppy and George had great fun and were eager to follow along.  

There is no no doubt about hot cross bun making becoming an annual fixture on the Cross family calendar after the fantastic results of this activity!