This is the NEW Jamie Oliver recipe I have tried today. And it’s even easier than last year’s! (See here).
I like this recipe as it doesn’t take that long to make. There are 2 provings, and the second one is only 30 minutes. This recipe has more yeast in it than the previous version – 2 x 7g sachets. This really gives the buns a good rise.
Jamie suggests stem ginger in his recipe. I wasn’t brave enough to try that variation – but I will definitely give it a go next time.
My buns were rather rustic – you could take a little more care shaping them f you want a more “polished” product.
Here is the recipe from Jamie’s website: http://www.jamieoliver.com/recipes/bread-recipes/hot-cross-buns/#OWmJV0a0Dwfm0IAP.97
Ingredients
200 ml semi-skimmed milk
55 g unsalted butter
2 x 7 g sachet dried yeast
455 g strong bread flour, plus extra for dusting
1 teaspoon sea salt
1 teaspoon mixed spice
1 teaspoon cinnamon
½ whole nutmeg
55 g caster sugar
2 pieces stem ginger
1 large free range egg
2 tablespoons plain flour
55 g sultanas or raisins
30 g dried cranberries
2 tablespoons mixed peel
Runny honey, to glaze
Method
Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it.
Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.
Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft a Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
Preheat the oven to 190 degrees C. Grease and line a large baking tray.
Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.
Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
Place the buns into the preheated oven for 15 20 minutes, or until golden brown.
Transfer to a wire cooling rack, brush over a little honey and leave to cool.
Slice open the sticky hot cross buns, spread with a little butter and serve – delicious!
The Quirk and the Cool 