HOT X BUNS / HOT CROSS BUNS
500g Strong White Bread Flour
75g Caster Sugar
125g Mixed Dried Fruit
1 Apple peeled and finely chopped
2-3 tsp cinnamon
To make the Cross
100g Flour + water (batter) to make cross
GlazeApricot Jam warmed for glaze
Preparation Time 25-30 min + Proving 1 1/2 - 1 3/4 hours
Cooking Time 15-20min
Oven Temperature 200c, 180c Fan
Spiced fruit bun with the traditional cross on top and were a traditional bun to be eaten on Good Friday however it seems supermarkets have these on sale all year round. I can’t blame them as these are a nice bun to eat almost any time of the day.
The buns are made with dried fruit, cinnamon and apple. Ever wondered how the cross are made? Well this is just a flour and water mix. These buns are supposed to be spiced so make sure you don’t skimp on the cinnamon as most retailers tend to do!
The buns are nice eaten on their own, with butter or toasted like a teacake.
Placed dried fruit in water with 1tsp cinnamon, leave for an hour plus
Warm milk in a pan adding cubed butter and sugar and melt
Mix flour egg and yeast in a bowl add fruit less the water and diced apple.
Add the milk with the melted butter and sugar 250ml add extra 50ml if required.
Make the mixture into a dough and knead for five minutes
Put the dough in a clean bowl and cover until dough doubles in size 1 ½ hr approx.
Remove and divide into twelve and roll each piece into a ball and place evenly apart on a backing tray and cover with cling film but leave enough room so the cling doesn’t touch the buns. Leave aside for another 30mins until the buns have increased in size approximately another 50%.
To make the crosses
Place the 100g Flour in a bowl and add water to make a thick but slightly dropping batter. Place the batter into a piping bag with a small nozzle or just use sandwich bag and cut the corner off for piping!
Make the crosses in one go i.e. if you have four buns wide by three deep then pipe the first lines across the rows of four then repeat the line of threes to make a cross across each bun.
Place in a pre-heated oven 200c,180c Fan for 15-20min
Remove buns and while still hot brush with warmed Apricot Jam to give each a golden shine.