Cherry Bakewell Hot Cross Buns
These cherry bakewell hot cross buns are a combination of my two favourite British tea time treats. For best results serve toasted alongside a large cup of fruity Lady Grey.
For the buns:
- 500g strong white flour, plus a little more for dusting
- 7g dried yeast
- 1 tsp salt
- 80g unsalted butter
- 1 tbsp mixed spice
- 100g dried sour cherries
- 100g sultanas
- 50g flaked almonds
- Zest of one lemon
- 300ml milk
For the cross:
- 3 tbsp plain flour
- 3 tbsp water
For the glaze:
- 2 tbsp marmalade
- 2 tbsp boiling water
- ½ tsp almond essence
- Place the flour into a large bowl and rub in the butter with your fingertips, until the mixture resembles fine bread crumbs. Rub the yeast into the flour and butter mixture.
- Add the dried fruits to the flour along with the flaked almonds, lemon zest, mixed spice, salt and milk and combine until the mixture forms a dough (adding more milk if it feels a little dry).
- Tip the dough out onto a lightly floured surface and knead for around 5 minutes, until it feels soft but not sticky.
- Return the dough to the bowl, cover with a tea towel, and leave to rise for around an hour and a half, or until it has doubled in size.
- When the dough has risen, place it onto a lightly floured surface and roll it into a large sausage shape. Cut the doughy sausage into 8 equal pieces, rolling each of the pieces into a ball and then place onto a baking tray lined with grease-proof paper (making sure to leave a good gap between each one).
- Cover the baking tray with a tea towel and leave the buns to rise for about an hour, or until they have noticeably puffed up.
- Pre-heat the oven to 180 degrees c.
- Make the paste for the cross by mixing together the plain flour and water. You want it to have a soft consistency (as you need to pipe it), but not be too runny, as it won’t hold its shape.
- Place the paste into a disposable piping bag and cut a small hole in the end.
- When the buns have risen, pipe a cross onto each one using the paste.
- Bake the hot cross buns for around 20 minutes, or until their crusts have turned a very dark golden brown.
- Make the glaze by mixing together the marmalade, boiling water and almond essence.
- When the buns have come out of the oven, brush over the glaze and then leave to cool completely on a wire rack before serving.
- These hot cross buns will last for a couple of days, wrapped up well and stored in a cool dark place (not the fridge).
Little tip: Different flours will absorb different amounts of liquid, so I would add ¾ of the suggested liquid to the mixture at first and then if the dough feels a little dry, you can always add some more.