So it’s Thursday night, before Good Friday 2016. I’m making hot cross buns AGAIN! This time I’ve gone back to a Jamie Oliver recipe I made last year. I really like this version, as Jamie includes stem ginger in the original bread mix, plus cranberries as well as sultanas in the fruit. I used an apricot jam glaze instead of honey, as I prefer the slightly tart taste of the apricot.
I tweaked of course: adding a larger quantity of fruit because I like my hot cross buns jammed pack with fruit; and I used the fridge proving method for both the first and second proves. This was more for convenience – I could go to bed knowing my buns were happily proving over night! I usually prove my bread baking in the fridge, as James Morton, in his book Brilliant Bread, is in favour of the retarded fridge prove.
So here is Jamie’s recipe, with my additional fruit quantities and an apricot glaze. I leave tinkering with fridge proves up to you.
Oh, and once they’re made, I “snap” freeze any hot cross buns that won’t get eaten straight away. They freeze really well and can be heated in the microwave or conventional oven when required.
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
100g sultanas or raisins (55g in original recipe)
60g dried cranberries (30g in original recipe)
2 tablespoons mixed peel
1 tbls apricot jam for the glaze
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.* 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, and brush with the apricot jam that has been mixed with a little warm water.
Serve warm with butter.
* You could do this first knead in a mixer using a dough hook. I have done the knead by hand and in a mixer – the latter method just saves arm work!