Hot cross buns with attitude

These are soft, full-flavoured sticky buns that have had slow rises to give a far greater depth of flavour. Small pieces of dried cranberries, juicy raisins, ginger and vibrant bursts of citrus run through the sweet, spiced dough.

I have turned up the flavour somewhat with the citrus and with the ginger, using crystallised fiery ginger that packs an extra sweet-heat, but these work very well with pieces of stem ginger. The punch of ginger and the orange is, I think, terrific and give hot cross buns that are shouting for attention! These are excellent split in half, toasted and buttered (and these call for salted butter!).

About the recipe

This is an adaptation of a handed-down recipe for standard fruit teacakes that I have been using for many decades that I make at several times during the year (without the crosses) and, as I am often inclined to do, I like to tweak it a little more from time to time: different fruit, sometimes more ginger with chunks of chocolate. But up to about 150g added goodies to the main dough is about right.

Making mixed peel

I like to make my version mixed peel by using fresh orange and lemon rind, chopped up and then gently simmered in a syrup of sugar and water for about 20 minutes. However, a good quality commercial peel works well.

A dough with depth of flavour

There really shouldn’t be any urgency with bread: a bread dough needs to be allowed to rise at a sedate pace if its flavour is to develop. And it will wait quite happily for us to step in for the shaping, proving and baking at our convenience.

With breads, quick rises are rarely for me: slow rises are the best way to get real flavour into the dough itself, regardless of the goodies being added to it. After the dough has started to rise at room temperature, I often place it in the fridge for for several hours or even overnight.

Recipe: hot cross buns with attitude – makes 10

For the buns:

  • 450g strong plain white flour
  • 8g fine sea salt
  • 50g caster sugar or soft brown sugar
  • 10g easy-blend dried yeast
  • 40g dried cranberries or dried cherries, chopped
  • 40g raisins
  • finely grated zest of one large orange
  • 40g dried ginger pieces, chopped (or use drained stem ginger)
  • 30g good quality mixed peel, finely chopped
  • 112 teaspoons gound mixed spice
  • 12 teaspoon ground cinnamon
  • 12 -1 teaspoon ground ginger
  • about 250ml full-fat milk, gently warmed
  • 1 large egg, beaten
  • 50g unsalted butter, melted

For the crosses:

  • 60g plain flour
  • 40ml water
  • 1 teaspoon ground ginger

For the glaze:

  • 2 tablespoons orange or lemon curd (or use sieved marmalade, perhaps with a splash of whisky!)

(1) Mix the flour, salt, sugar, orange zest, yeast and the spices together in a large bowl. Add the whole egg, the butter and enough of the warm milk to form a soft but not unmanageable dough.

(2) Knead well about 10-15 minutes until it becomes elastic and smooth. Cover with clingfilm and leave to rise until almost doubled in size: you can pop the dough immediately in a warm place but for the best flavour leave it at room termperature to start to rise for about an hour before putting it in the fridge overnight to slow down the rise.

(3) Turn the dough onto a lightly floured board and work in the rest of the ingredients (fruit, ginger etc…) knead until it is smooth: the heat of your hands will warm up the dough if it had been chilled. Divide into 10 equal pieces and shape into smooth balls of dough.

(5) Place the balls on a baking tray lined with non-stick greaseproof paper, spacing them a little apart so that when they rise, they will be touching. Cover with clingfilm and leave at room temperature (or in a warmer place) until well risen.

(6) Preheat the oven to 180°C (fan).  Meanwhile, make the crosses for the buns: mix the flour, ginger and water to a thick paste. Pipe a thin cross over the top of each bun and bake for about 20-25 minutes until golden brown. If the buns are getting too dark, place a sheet of greaseproof over them.

(7) While the buns are baking make the glaze: heat the curd in a small pan and, stirring all the time, heat until the curd is runnier and comes to a simmer. Brush the top of each of the hot buns with the glaze as soon as the buns come out of the oven and leave to cool completely.

Advertisements

6 comments

  1. Gorgeous buns, and they sound delicious love everything in them.Happy Easter to you!!

    Like

    1. thank you. I have since made another batch as they went too quickly! Happy Easter to you too 🙂

      Like

  2. patricia · · Reply

    Woh! These look so yummy and so very lovely. a must for easter. Thanking you Philip. Happy Easter to one and all.

    Patricia

    Like

    1. Thank you Patricia. Have a great Easter

      Like

  3. You’ve piped the crosses on top very well 🙂

    Like

    1. Thank you: ah I love piping; something very therapeutic and rewarding about it

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking

Foodfanatic

Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia

ten.times.tea

food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine

dulceideabloguea

el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!

TASTECELEBRATION

All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry

vannillarock

baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes

フレピュアはアマゾンと楽天NG←啓発サイト

Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain

KitchenSpells

Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations

joseybakerbread

share the loaves

apuginthekitchen

good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: