One of my favorite things about Easter is hot cross buns. Toasted until golden with loads of butter spread over them. A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and traditionally eaten on Good Friday but id eat these any time with a nice cup of tea.
For the dough
300ml semi skimmed milk
500g bread flour
80g caster sugar
7g dry yeast
50g mixed peel
1 orange zest
5g ground cinnamon
For the cross
75g plain flour
For the glaze
50g apricot jam
In a saucepan heat the butter & the milk until the butter has fully melted, remove from the heat and leave to cool.
In a stand mixer with the dough hook mix the flours, yeast, sugar, and the ground cinnamon until evenly combined.
Add the cooled milk mixture and the eggs and mix at a low speed until all of the ingredients are fully combined and a sticky dough is formed.
Increase the speed to medium and mix until the dough is pulling away from the sides of the bowl.
You can test if the dough is ready by using the windowpane method. You do this by taking a small amount of dough about the size of a golf ball pull from the edges stretching the dough as thin as possible, if this stretches without breaking the gluten has been worked enough and your dough is ready.
Grease a large bowl with a little oil, remove the dough from the mixer bowl, shape it into a bowl, and place into the oiled bowl.
Cover with a damp cloth or cling and leave in a warm place for an hour or until it has doubled in size. This will vary depending on the temperature of the room.
Once the dough has doubled in size add the sultanas & mixed peel, knead the dough until the fruits are fully incorporated.
Return to the bowl, cover, and leave to prove until doubled in size again.
Scale the dough to 75g and roll into balls on a lightly floured surface, arrange on trays lined with baking paper with enough space for the dough to expand. Cover with a damp cloth and leave to prove one final time. They will have doubled in size again and just touching to balls on either side.f
Preheat the oven to 220ºC
To make the cross paste mix the water and the flour until smooth you have a smooth paste. Place into a piping bag and pipe a line along each row of buns going either way to create the cross effect.
Bake @ 220ºC for 20mins until golden brown.
While the buns are baking heat the apricot jam on a very low heat until fully dissolved into a glaze, you can add a splash of water to help this dissolve.
Remove the buns from the oven and brush with the glaze while still hot.