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What to make this weekend: Hot cross buns
Fluffy, fragrant and oh-so-festive, this hot cross buns recipe is best enjoyed with lashings of butter and a steaming hot cup of tea.
Hot cross buns recipe
Makes 12 buns
- 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
- The night before mixing, put the fruit and teabags in a large bowl and cover with boiling water.
- 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.
- Add soft butter one piece at a time while mixing on a medium speed.
- Drain the fruit, and add with the candied peel to the bow. Mix until just combined.
- Transfer to an oiled container, and leave in the fridge overnight.
- 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.
- Prove for 2 hours or until puffy and jiggly.
- 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.
- Preheat the oven to 190C. Bake the buns for 20-25 minutes, turning after 12 minutes.
- 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.
- 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.