Apricot Glazed Hot Cross Buns Recipe
Ingredients
| Or bread flour | 750 Gram, sifted | |
| 2 x 7 g (1/4 oz) sachets fast-acting yeast | ||
| Mixed spice | 2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Raisins | 100 Gram | |
| Peel | 75 Gram, mixed | |
| Caster sugar | 100 Gram | |
| Warm milk | 350 Milliliter | |
| Unsalted butter | 50 Gram, melted | |
| 1 egg, lightly beaten | ||
| 4 tablespoons apricot glaze, piping paste | ||
| Plain flour | 50 Gram | |
| Caster sugar | 1 Tablespoon | |
| Water | 3 Tablespoon | |
Directions
1. Combine the sifted flour, yeast, spices, raisins, peel and sugar in the bowl of a food mixer. Add the milk, melted butter and egg. Set the mixer to low and work the ingredients together to form a soft dough. Increase the speed to high and knead for 8-10 minutes until the dough is smooth and elastic.
2. Place the dough in an oiled bowl, cover with a clean tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
3. Knock back the dough on a lightly floured surface. Divide into 12 equal-sized pieces and shape each one into a small bun. Press the buns into a lightly oiled 20 x 30 cm (8 x 12 inch) cake tin. Cover with oiled clingfilm and leave to rise for a further 30 minutes until the dough doubles.
4. Make the piping paste. Mix the flour, sugar and water to form a paste and spoon into a paper icing bag. Pipe the paste over the buns to form crosses. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30-35 minutes until risen and golden, covering the tin loosely with foil if the buns start to brown. Remove from the oven, brush each bun with apricot glaze and transfer to a wire rack to cool.
2. Place the dough in an oiled bowl, cover with a clean tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
3. Knock back the dough on a lightly floured surface. Divide into 12 equal-sized pieces and shape each one into a small bun. Press the buns into a lightly oiled 20 x 30 cm (8 x 12 inch) cake tin. Cover with oiled clingfilm and leave to rise for a further 30 minutes until the dough doubles.
4. Make the piping paste. Mix the flour, sugar and water to form a paste and spoon into a paper icing bag. Pipe the paste over the buns to form crosses. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30-35 minutes until risen and golden, covering the tin loosely with foil if the buns start to brown. Remove from the oven, brush each bun with apricot glaze and transfer to a wire rack to cool.
Chef
