Cherry Bakewell Hot Cross Buns

Cherry Bakewell Hot Cross Buns

Time about 2 hours
easy
Dinner plate and cutlery Serves 8

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.

Baking Seasonal Cherry
Ingredients

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
How to make
  1. 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.
  2. 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).
  3. Tip the dough out onto a lightly floured surface and knead for around 5 minutes, until it feels soft but not sticky.
  4. 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.
  5. 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).
  6. 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.
  7. Pre-heat the oven to 180 degrees c.
  8. 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.
  9. Place the paste into a disposable piping bag and cut a small hole in the end.
  10. When the buns have risen, pipe a cross onto each one using the paste.
  11. Bake the hot cross buns for around 20 minutes, or until their crusts have turned a very dark golden brown.
  12. Make the glaze by mixing together the marmalade, boiling water and almond essence.
  13. 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.
  14. 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.

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