What to make this weekend: Hot cross buns

Hot cross buns recipe

Makes 12 buns 

Ingredients

• 150g milk
• 1 small orange, boiled until soft and pureed
• 2 eggs
• 360g strong white flour
• 100g wholemeal flour
• 80g light brown sugar
• 1 tsp salt
• 100g soft butter
• 100g raisins
• 100g sultanas
• 25g fresh yeast/12g dried yeast
• 100g candied orange and lemon peel
• 2 teabags

For the glaze

• 100g light brown sugar
• 50g honey
• 1 star anise
• 1 cinnamon stick
• 5 cloves

For the cross

• 150g flour
• 5g baking soda
• 20g caster sugar

Method

1. The night before mixing, put the fruit and teabags in a large bowl and cover with boiling water.
2. Place milk, orange puree, eggs, flour, sugar, salt and yeast in a stand mixer with hook attachment. Combine at a low speed for 5 minutes and then at a high speed for 5 minutes. Leave for 30 minutes to rest.
3. Add soft butter one piece at a time while mixing on a medium speed.
4. Drain the fruit, and add with the candied peel to the bow. Mix until just combined.
5. Transfer to an oiled container, and leave in the fridge overnight.
6. To shape, weigh out 120g pieces of dough. Shape each bun into a tight ball, using your hands to pull the bun towards you. Place the buns on a lined baking tray, leaving 4-5cm between each one.
7. Prove for 2 hours or until puffy and jiggly.
8. For the cross, mix flour, baking powder and sugar with enough water to make a smooth paste. Use a piping bag to pipe a cross on each bun.
9. Preheat the oven to 190C. Bake the buns for 20-25 minutes, turning after 12 minutes.
10. While the buns are baking, making the glaze. Place all ingredients in a saucepan over a medium heat. Heat until simmering, and allow to simmer for 2 minutes before removing from the heat.
11. Glaze while hot, and enjoy warm or toasted.

You can find this recipe and many others inside Irish pastry chef Beth O’Brien’s charity calendar, on sale now for €22. Each month features one 9-recipe test photo and one of Beth’s original perfected recipes to try at home.