Simnel Hot Cross Buns
Makes 15 Buns
Stage 1 ingredients
Stage 2 ingredients
600g strong white flour
70g light muscovado sugar
12g fast action yeast
zest of lemon
zest of orange
2 tbsp of honey
1 tsp cinnamon
1 ½ tsp mixed spice
1 tsp salt
Stage 3 Ingredients
100g marzipan chopped into small squares
100g chopped mixed peel
100g white flour
pinch of salt
pinch of sugar
100g Marmalade (or apricot jam)
First pop the oven on to the lowest setting.
Heat the milk and butter (Stage 1 ingredients) and remove when the butter has melted.
Scale the Stage 2 ingredients
Pop into a mixer with a dough hook and combine
Add the warm milk and butter and mix to incorporate into a sticky dough
Allow to stand for 15mins cover with a tea towel
Turn the oven off.
Then add stage 3 ingredients and mix using the dough hook on a low/medium speed for 10 mins
The dough should come together and be glossy and soft to the touch.
Remove from the mixing bowl and place into a lightly floured mixing bowl.
Pop into the oven for the first prove – covered with a clean tea towel.
Prove for 1 hr 30 mins – the dough will have increased in size by 50%
If not continue to prove until doubled in size
Remove and divide into 15 x 100g rolls
Shape using a clawed hand on the work surface and allow the dough ball to circulate under it until a smooth top has formed.
Pop onto a lined baking tray 40cm x 24cm, allowing room between each bun to expand.
Place back into the oven and leave to prove for the final 1 hour.
Whilst proving make the white paste for the cross.
Mix the flour and water in stage 4 ingredients together to form a paste and set aside
When the buns have proved, they should be springy to the touch, remove from the oven
Turn the oven up to 180oC (fan)
Pipe the flour paste carefully across the buns, working as neatly as you can.
You can use a piping bag or a corner of a clean plastic bag with a corner snipped off.
Pop into the middle of the oven and bake for 15mins or until they have a good colour.
For the glaze heat the marmalade and water and pass through a sieve to remove the shreds.
Remove the buns from the oven and brush over the glaze.
Leave to cool slightly.
Always best served warm.