Cranberry & Cherry Hot Cross Buns


IMG_2790OK, so I’m a couple of days late – these should have been ready on Good Friday but there was so much going on!  A great variant of the traditional Hot Cross Bun, this uses alternative fruits for a alternative the the seasonal favourite.  If you wish, replace the ginger and dried fruit* with 160g of whatever takes your fancy – dried pineapple, apricots, sour cherries, whatever you like.  You traditionalists could even resort the the old favourite, raisins, sultanas and mixed peel

Makes 12

Ingredients

  • 200ml Milk
  • 50g Butter, diced
  • 45g Candied Ginger*, diced
  • 450g Strong White Flour
  • 10g Fast Action Yeast
  • 7g Salt
  • 50g Castor Sugar
  • 1 Orange, zest only
  • 1 Lemon, zest only
  • 1 tsp Mixed Spice
  • 1 tsp Ground Cinnamon
  • 1 Egg
  • 50g Dried Cranberries*
  • 35g Dried Cherries*
  • 30g Sultanas*
  • 1 tbsp Rum (optional)
  • 1 tbsp Orange Juice
  • 4 tbsp White Flour
  • A little water
  • warmed Apricot Jam or Honey to glaze

Method

  • In a Pyrex jug microwave the milk for about a 1 minute then add the butter and ginger.  Stir and allow the butter to melt
  • Add the flour, yeast, salt, sugar, zest and spice to a large bowl and mix well
  • Make a well in the centre.  When the milk mixture has cooled to no more than body temperature and all of the butter melted, pour into the well
  • Break the egg into the milk jug and beat, then add to the bowl as well
  • Bring the dough together with a knife then tip out onto a floured surface
  • Knead the dough for about 5-10 minutes until smooth
  • Oil the bowl with a little vegetable oil and return to the dough.  Cover with clingfilm and allow to prove for about 1hr, until doubled in size
  • Take the dried fruit and stir in the rum and juice
  • Tip the dough back onto a lightly floured surface and knock back.  Spread the dough over the surface
  • Scatter the soaked fruit onto the dough and knead again, working the fruit in evenly
  • Break the dough into 12 even pieces and form into balls
  • Arrange the balls in a baking tray, cover with clingfilm again and set aside to rise until doubled in size
  • Mix together the flour with enough water to form a paste.  Spoon into a piping bag
  • Use the past to pipe crosses across each of the risen balls
  • Bake in a preheated oven, 200oC Fan for 15-20 minutes
  • Whilst still warm, brush with the glaze and set aside on a wire rack to cool
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