Eckington Manor's Hot Cross Buns
- 300ml milk
- 50g butter
- 500g strong white flour
- 1tsp salt
- 80g caster sugar
- 7g dried yeast
- 1 egg (beaten)
- 75g golden raisins
- 1 apple (peeled and finely chopped)
- 1tsp ground cinnamon
- 1/2tsp ground clove
- 1/2 tsp ground all spice
- 75g plain flour
- 3tbsp apricot jam
Bring the milk to a simmer and add the butter to it, then removed from the head and leave to cool to room temperature, in the mean time place the flour, sugar, salt and yeast in a mixing bowl and stir together.
Add the cooled milk and beaten egg to the flour mix and begin to work into a dough, once this mixture has come together tip out onto a floured work surface and begin kneading by stretching the dough out and folding it back on itself. Do this for around 5-10 minutes until the dough is smooth and soft.
Place in a lightly oiled bowl and leave covered in a warm place to rise for 1 hour or until doubled in size, once proved add the fruit and spices to the dough and knead it together in the bowl then return covered to a warm place to prove again for a further hour.
Once proved divide the dough into 15 pieces roughly 70g in weight and roll into smooth balls, place each ball on baking tray lined with parchment paper and leave again covered in a warm place for the final prove, While we wait we can make the paste to make the cross on top of the buns, sieve the plain
flour into a bowl and add enough water to make a smooth thick paste then place in a piping bag with a small round nozzle attached, Once proved pipe a cross on top of each bun and bake in a 180 degree oven for 20-25 minutes until golden and we’ll risen then allow to cool slightly, melt the ham in the microwave or a pan with 1tbsp of water and use this to glaze the top of the buns once they have cooled a little. Enjoy!