Cranberry and orange hot cross buns
Cranberry & orange hot cross buns
The whole family will love this fruity, spiced Easter bake - get the kids in the kitchen to help mixing, kneading and glazing
- plus rising and proving
- Makes 16 small buns
- Easy
Nutrition per serving
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Calories 224
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Carbohydrates 41
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Saturated Fat 2
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Sugar 15
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Protein 6
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Fat 4
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Fiber 1
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Salt 0.1
Ingredients
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zest of 2 oranges and juice of 1
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100g dried cranberries
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250ml milk
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50g unsalted butter, diced
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1 large egg
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500g strong white bread flour, plus extra for kneading
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1 tbsp fast-action dried yeast
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2 tsp mixed spice
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100g caster sugar
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a little oil, for greasing
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butter, to serve
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75g plain flour
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juice 1 orange
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5 tbsp apricot jam
Method
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Put the orange zest in a bowl and set aside. Pour the juice into another bowl, add 75ml boiling water and the dried cranberries, then leave to soak.
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Meanwhile, pour the milk into a saucepan, add the butter and heat over a low heat, stirring occasionally, until the butter has just melted. Turn off the heat and beat in the egg by hand.
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Mix together the bread flour, yeast, 1 tsp salt, and the mixed spice and sugar in a large bowl. Make a well in the flour and pour in the milk mixture.
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Drain the cranberries and add to the bowl with the orange zest, then mix into the dough with a wooden spoon until it comes together enough to handle without getting too sticky.
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Tip out onto a floured surface and knead for 5 mins until smooth and elastic – you’ll need to keep poking the cranberries into the mix as you go. Grease a bowl with a little oil, then add the dough and cover with cling film. Leave somewhere warm to rise for 1 hr.
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Once risen to twice the size, turn out the dough onto a lightly floured surface. Knock it back by kneading for about 1 min – this will get all the large air holes out and give you nice even buns.
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Divide the dough into 16 equal pieces, roll into balls and lay on baking sheets lined with parchment. Put a plastic bag over the baking sheets and leave to prove for 1 hr more.
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Heat oven to 220C/200C fan/gas 7. Mix together the plain flour and 5 tbsp water in a bowl to a sticky consistency. Spoon into a piping bag with a small opening, or use a 2mm nozzle, and pipe crosses onto each risen bun. Put the buns in the oven for 20-22 mins until brown on top.
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While the buns are baking, make the glaze. Pour the orange juice into a saucepan and mix in the jam. Bring to the boil over a low heat, then simmer for 3-5 mins – you’ll need to keep an eye on this the whole time and stir it to stop it sticking. Once the buns are cooked, put them on a wire rack and immediately paint with the glaze. Leave to cool, then eat with butter. Will keep for up to 2 days in an airtight container.