Marmalade hot cross buns

Makes: 8 buns
Time to mix & knead: 20 minutes proving
Time to cook: 15-20 minutes

  • 1 × 7g sachet of fast-action dried yeast
  • 50g caster sugar
  • 150ml lukewarm whole milk
  • 450g strong white bread flour
  • 2 teaspoons
  • 1 teaspoon fine sea salt
  • 1 large free-range egg, lightly beaten
  • grated zest of 1 orange
  • 2 tablespoons runny
  • 150g currants or raisins
  • thin-cut , to glaze (see introduction)

FOR THE CROSS

  • 35g plain flour
  • 1 tablespoon sunflower oil
  • 30ml water

Hot cross buns have more chew than a simple , and are sweeter too, but their methods are not too dissimilar. Adding a few ingredients can turn into something more like teatime. The sticky marmalade is an extra – it goes well with spices and orange zest, but is not altogether necessary. Use no-bits marmalade if you like, or opt for apricot jam, honey or a little sugar syrup, made by simmering equal parts sugar and water until clear, uncoloured and sticky. If you’re keen on bitter citrus, though, try adding a little marmalade to the dough too.

1. Mix the yeast in a bowl with the sugar and lukewarm milk and leave for 10 minutes to froth. Sift the flour and spice into a large bowl, sprinkling the salt to one side. Lightly beat together the egg, orange zest, honey and currants until combined. Make a well in the flour and pour in the yeast mix and the egg mixture. Fold in the flour with your hands to make a soft dough. If it’s too wet and sticky to manage, add a little more flour; if too dry, add a drop more lukewarm milk.

2. Allow to rest for 10 minutes, then knead, briefly, on a lightly oiled surface, pulling the dough away from you and pushing it with the heel of your hand and your knuckles. Sit the dough in a lightly oiled bowl, cover with a floured tea towel and lightly oiled clingfilm, and place in a warm, humid, cosy spot for 1 hour to prove, or overnight in the fridge.

3. Cut the dough into 8 equal-sized pieces, roll them into balls, and lay them in lines on a large, floured baking sheet, leaving a three-finger-sized gap between. Leave to prove for 20–30 minutes, covered with a floured tea towel or lightly oiled clingfilm, until almost doubled in size and almost touching.

4. Preheat the oven to 230°C/fan 210°C/gas 8. To make the cross, mix together the flour, oil and water. Spoon the dough into a disposable piping bag (you can buy these from cook shops and online – always handy …) with a small round nozzle and squeeze 2 thin lines over the buns to make a cross. It should stretch easily over the buns. Alternatively, drape the mixture over the buns with a spoon. Slide the buns into the oven to bake for 15–20 minutes, until puffed, golden and hollow-sounding when knocked. The inner temperature should reach about 85–88°C.

5. Remove to a wire rack and glaze with plenty of marmalade while still warm. Cut in half, toast under the grill and smother with softened butter.

This recipe was posted on 28 November 2018 and has been read 24 views times.

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