Blackcurrant Hot Cross Buns

Prep time: 30 minutes + proving

Bake time: 20 minutes

Makes: 10 – 12 hot cross buns

INGREDIENTS        

500g strong white bread flour

75g sugar

1tsp cinnamon

Zest of 1 lemon

1 sachet fast action yeast

Pinch of salt

300ml milk

40g butter

1 egg

100g blackcurrants

 

 

For the Cross:

100g blackcurrants

15g sugar

45g plain flour

1 tbsp Golden Syrup

 

METHOD

In a large bowl, mix together the flour, sugar, cinnamon, lemon zest, pinch of salt and the yeast.

Gently warm the butter until it has melted, pour in the milk and warm until tepid, stir in the egg then pour into your flour mixture and bring to a dough. Knead for 10 minutes until smooth then leave to rise, covered and in a warm place, for 45mins until it has doubled in size.

Knock back, knead for 5 minutes then divide into 10 balls of roughly the same size, you can weigh these out if you like, they will be about 100g each. These make big hot cross buns but of course if you want them smaller then just make each ball slightly less so you will end up with more buns.

Take one ball at a time and knead again for a few minutes then stretch the dough out slightly, place a teaspoon of blackcurrants into the middle of the dough and then pull four corners of the dough in to the middle to cover the blackcurrants. Pull the sides out again and fold in one more time.

Turn the dough over, and shuffle it on the work top until it makes a nice little round. Place onto a baking tray lined with lightly oiled parchment.

Do this for each ball, cover loosely with cling film and leave to rise again in a warm place for 45 minutes.


While they rise, make the cross by placing 100g of currants and the sugar in a pan with a splash of water and bubble gently for a few minutes. Strain and leave to cool slightly before stirring in the flour. When the buns have risen, pipe a cross over them with your currant and flour mixture and
bake at 180 for 20 minutes or until lovely and golden.

Remove from the oven and brush over some warmed golden syrup. This makes them lovely and sticky! Serve warm with lots of butter and blackcurrant jam.

 

 

 

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