It's Easter this weekend so I thought I should whip up some hot cross buns to share with my family and friends. I have been watching Sorted Food on youtube for ages and always love what they create, so I was inspired to recreate this recipe in a recent video.
I added chocolate chips to half the mixture instead of sultanas to add some fun and chocolate goodness! (It is Easter after all!!) You could customise these to your liking by mixing chocolate chips, dried fruit, nuts, anything at all really! These are super tasty and sure to impress your family and friends this Easter, or even anytime during the year if you really want :)
It's your turn!
Hot Cross Buns
300 ml warm milk
1 sachet of dried yeast (7g)
350g strong white flour
150g strong wholemeal flour
1 tbsp caster sugar
1 egg
1 tbsp mixed spice
2 tbsp mixed peel, chopped
75g sultanas
75g dark chocolate chips
Crosses
100g plain flour
Water
Glaze
3 tbsp apricot jam
3 tbsp water
Dissolve the yeast in the warm milk.
Mix white and wholemeal flours into one big
mixing bowl and add the sugar, spice, egg and mixed peel.
Pour in the milk and mix until you have a
dough.
Knead for 5-10 minutes until really
elastic, you may need a little extra flour if it's too sticky.
Allow to prove for an hour at room
temperature until the dough has doubled in size.
Separate mixture and knead sultanas into
one half and chocolate to the other.
Divide and shape into 12 buns.
Arrange on a silicon-paper lined baking
tray with about 1cm in between each bun.
Cover with a tea towel and leave to prove
again for another 45 minutes until the buns have expanded and are now touching
each other.
Preheat an oven to 200°C.
Mix a thick paste from the plain flour and
transfer to a piping bag.
Use the paste to pipe a cross onto each bun
then bake for 16-18 minutes until golden.
Allow to cool a bit.
Dissolve the apricot jam with the water in
a small pan or microwave and brush over the buns to form a glaze.
Serve buns warm with butter.
Enjoy!
Eat sweet, be sweet :)
Recipe adapted from: https://sortedfood.com
