Today I made Hot Cross (Swirly) Buns. My brother and I called them Hot cross Swirly Buns because I put swirls of icing on top of the x’s because I had more icing. Well, let’s start at the beginning. What you need: 500g flour, 2 tsp salt, 75g sugar, 2 tsp dried yeast, 40g unsalted butter, 2 medium eggs – beaten
120ml full fat milk, warm, 120ml cool water, 100g sultanas, 80g Cook’s Ingredients mixed peel, Zest of 2 oranges, 1 eating apple – cored and cut into small cubes, 1 pear – cored and cut into small cubes, 2 tsp ground cinnamon
For the crosses:, 75g plain flour, 75g water, 75g Apricot jam to glaze (I used different ones) and a good bit of time. I used different ingredients, but here’s the recipe that they say to use:
1. Tip the flour into a large mixing bowl, add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, eggs, milk and half the water. Use the finger’s of one hand to mix the ingredients together.
2. Add the remaining water a little at a time until you have a soft, sticky dough and all the flour is incorporated. You may not need all the water.
3. Oil a clean work surface. Tip the dough onto the oil and begin to knead. Continue kneading for 10 minutes. The dough will become less sticky and feel smooth and silky when ready. Put the dough into a lightly oiled bowl. Cover until the dough has doubled in size. This will take between 1 – 3 hours.
4. Tip the dough onto a lightly floured surface and scatter the sultanas, mixed peel, orange zest, apple, pear and cinnamon on top. Knead in until evenly distributed throughout the dough. Place the dough back in the bowl and leave to rise for an hour.
5. Fold the dough inwards repeatedly until all the air is knocked out. Divide into 12 equal pieces and roll into balls. Place them fairly close together on one or two trays lined with parchment paper. Place each tray inside a clean plastic bag and leave to rise for one hour, or until double in size.
6. Preheat the oven to 220C, gas mark 7. For the crosses, mix the flour and water together to form a pipable paste. Using a piping bag fitted with a fine plain nozzle, pipe crosses on the buns. Bake for 20 minutes or until golden brown. Mix the apricot jam with a little hot water, sieve and brush over the warm buns. Cool on a wire rack.