Apricot, cranberry and cardamom hot cross buns

‘… if you have no daughters, give them to your sons…’ At this time of year it is possible to buy hot cross buns anywhere – but I think there is nothing better than freshly made ones!

Warm cross dough

Recipe source: adapted from a recipe by Jeremy Strode in Good Living 2011
Makes: 12 large or 24 small buns

What to do:

The dough mixture:

• Mix yeast with 200ml warm water & pinch of sugar in a small bowl and leave in a warm place for 5 minutes to activate.
• Chop the apricots.
• Place butter, salt, cardamom, the rest of the sugar and the plain flour in the mixer and combine.
• Add eggs and yeast mixture and beat until smooth.
• Add apricots and when combined, leave in a warm place for 1 to 1½ hours to double in size.

Start of lesson:

• Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto baking paper-lined tray so that the balls just touch. Cover with plastic wrap. Set aside in a warm, draught-free place to prove for 30 minutes. Preheat oven to 190°C.
• Whilst the buns are proving you can make the next dough mixture (above) for the next class.
• After the 30 minutes is up, mix self-raising flour, milk powder and 100ml water together in a small bowl until smooth. Spoon into a small snap-lock bag. Snip off a tiny hole in 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 minutes until buns are cooked through.
• Meanwhile make the glaze: Place 1/3-cup water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Divide among serving plates – slicing if needed – & then eat!

Notes: If you have no skim milk powder for the crosses then the self-raising flour will work with milk or even water!

Hot cross bunsters