Recipe Book

Hot Cross Buns

Updated: 29 Apr 2018

Ingredients

• 250g GF white bread flour
• 1tsp Dove's Farm quick yeast
• 50g caster sugar
• 2 tsp mixed spice
• 200ml milk
• 1 egg
• 50g currants
• 1 apple, cubed

• 3 tbsp apple juice

• 25g GF plain flour

• 15g butter
• 1 tbsp oil

• 3 tbsp apricot jam

• Tepid water

Method

1. Put the bread flour, quick yeast, caster sugar and mixed spice into a large bowl and mix well.
2. Measure the milk into a jug, add the egg and mix to a thick batter.
3. Pour the batter into the mixing bowl, add the apple juice and mix well.
4. Split the dough in half.
5. Add the currants to one half and the apple to the other. Stir until the fruit is well combined.
6. Cover and leave in a warm place to doubel in size (about 2 hours).
7. In another bowl, mix together the plain flour and butter to form breadcrumbs then add drops of water to make a pastry dough. Roll the pastry between two pieces of parchment until 1mm thick and cut into 4mm strips. Set aside.
8. Line a large baking tray with parchment.
9. Sprinkle the oil over the dough, gently turn it once or twice int he oil then spoon out 12 piles of dough onto the prepared oven tray.
10. Moisten the pastry strips with water, lay them across each pile of dough to form a cross and leave in a warm place to rise for 20 minutes.
11. Pre-heat the oven to 180c. Bake the buns for 20 - 25 minutes.
12. Gently heat the apricote jam, mashing any lumps, and brush it over the buns as they come out of the oven.