Flora Shedden Easter recipe: Cranberry Hot Cross Buns
The newest recipe from our weekly columnist, Great British Bake Off star Flora Shedden, is an Easter recipe for Cranberry Hot Cross Buns
I adore hot cross buns. Every time spring comes around it is the hot cross buns I am ecstatic about, not the gorgeous blossom and longer days.
They are surprisingly easy to make at home and would be a great holiday project for any weenies off school. They are best eaten the same day they are baked but are equally as good if toasted the following day.
Ingredients
- 500g strong white bread flour
- 1 tsp ground ginger
- 50 soft brown sugar
- 7g yeast
- pinch of salt
- 150g dried cranberries
- 250g whole milk
- 50g butter
- 3 tbsp plain flour
- whole milk
- 50g apricot jam or marmalade, sieved
Serves: 12 Difficulty: Easy
Method
1 In the bowl of a free standing mixer weigh out the flour, ginger, sugar, salt, yeast and cranberries.
2 Heat the milk with the butter on a low heat until just melted. Do not allow to boil.
3 Add to the dry ingredients and knead using the dough hook attachment for 5 minutes.
4 Alternatively, knead by hand for 10 minutes or until smooth and elastic. Transfer into a lightly oiled bowl, cover with cling film and allow to double in size.
5 A warm place is best for this. Once proved knock back on to a lightly floured surface. Knead for a minute or so to remove all the air. Divide the dough into 12 and shape into tight balls, pinching the edges together on the bottom.
6 Arrange on a baking tray allowing enough room for them to double in size again.
7 Cover and leave for another hour or so. Preheat the oven to 200C. For the crosses mix the flour with a little milk until smooth. You want a runny but pipe-able mix. It should hold it shape.
8 Once the dough has had its second prove pipe the crosses on top and bake for 25-30 minutes or until golden brown in colour.
9 5 minutes before the buns are ready heat the sieved jam with a little boiling water. Bring to the boil then brush liberally all over the buns the minute they come out of the oven.
10 Allow to cool for a moment before serving with a good slathering of butter and cup or tea.
http://foodanddrink.scotsman.com/recipes/flora-shedden-recipe-brown-sugar-banana-bread/
http://foodanddrink.scotsman.com/recipes/flora-shedden-recipe-clementine-cake/