Hot Cross Buns

We can’t enjoy Easter without Hot Cross Buns!! So here is a simple way to make them at home, Happy baking and don’t forget to make memories this Easter…

Ingredients
For the buns
300ml full-fat milk, plus 2 tbsp more
50g butter
500g all-purpose flour
1 tsp Marina Lighthouse Sea salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg, beaten
75g raisins
zest 1 orange
1 apple, peeled, cored and finely chopped
1 tsp ground cinnamon
For the cross
75g plain flour, plus extra for dusting
Directions
 
1.       Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches room temperature. Put 500g all-purpose flour, 1 tsp Marina Lighthouse Sea salt, 75g caster sugar and 7g sachet fast-action yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
2.       Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled plastic wrap and leave to rise in a warm place for 1 hr and a finger pressed into it leaves a dent.
3.       With the dough still in the bowl, tip in 75g raisins, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, again covered by some well-oiled plastic wrap to stop the dough getting a crust.
4.       Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover with a clean tea towel, then set aside to prove for 1 hr more.
5.       Heat oven to 220C/200C fan/gas 7. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
 
Adapted from bbcgoodfood.com