Edward Hayden: A perfect Spiced Hot Cross Buns with Orange and Cinnamon Glaze recipe for Easter

Makes 12 buns

Hot Cross buns have been around since around the seventeenth century. They were traditionally baked and eaten on Good Friday – the cross made from flour and water piped on top of the flavoured yeast dough is said to represent the sufferings of Jesus on the cross. Nowadays you can get them throughout the year! I love to give seasonal and edible gifts to my friends so whether its a Christmas cake for Christmas, chocolate truffles at valentines or these lovely dough buns for Easter I always say ‘I’m thinking of you’ with some of my sweet temptations!

Whilst the recipe may appear complicated it is actually quite simple, it’s just that there are a number of steps required in that you make the batter first and use this to activate the dough etc. Take your time and success will be yours!

Recipe

Batter:

1 x 7g sachet of easy-blend dried yeast

1 dessertspoon light brown sugar

4oz/110g strong baker’s flour

9floz/250ml warm milk

Dough:

10oz/300g strong baker’s flour

Pinch salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Grated zest of 1 orange

2oz/50g butter

2oz/50g brown sugar

7oz/200g sultanas

2 egg yolks missed with 1 tablespoon water

Cross Ingredients:

2 tablespoons plain flour

A little cold water

Orange & Cinnamon Glaz e:

3oz/75g caster sugar

Juice of one orange

1 cinnamon stick

3 1/2 floz/100ml water

Method

Preheat to oven to 190C/375F/Gas Mark 5.

Make the batter first by mixing all ingredients together; transfer it to a large bowl (the mixture swells!), cover down some cling film and leave to rise for about half an hour until the mixture has bubbled up and become frothy.

Meanwhile, make the dough. First, sieve the flour, salt, cinnamon and nutmeg together, then add in the orange zest and rub the butter into the dry ingredients. Stir in the sugar and sultanas.

Pour the batter in on top of the dry ingredients and add in the two egg yolks for added richness. Mix until all of the ingredients have come together.

Transfer the mixture onto a floured work surface and knead for 4-5 minutes until the mixture has come together.

Divide the dough into nine balls and place them side by side on a flat baking sheet, leaving a little room between each as they will spread.

Cover them with a dry cloth and leave to rise for approximately an hour in a warm environment.

When the rolls have risen dramatically (they should have almost doubled in size) blend the flour with some water and pipe a cross on top of each.

Bake in the oven for twenty minutes until golden brown.

Orange & Cinnamon Glaze:

While the buns are baking, make the glaze.

Bring all ingredients to the boil for 3-4 minutes until a thick syrup has been achieved.

Brush the top of the cooked buns with this boiling syrup.

Edward’s Handy Hint:

If you run out of time, you can also brush the hot cross buns with boiled apricot jam.