Let's cook together. This Easter, we’ve partnered with Nick & Sophie from Recipearce to create a simple and delicious hot cross bun recipe. Stay cosy, and enjoy from the comfort of your own home.
This makes enough for 12 hot cross buns
- 7g of dried instant yeast
- 550g of plain flour plus extra for dusting dough and bench
- 150g of sugar
- 1.5 teaspoons of cinnamon
- 1.5 teaspoons of all spice
- 1 nutmeg
- 300ml of full cream milk
- 60g of butter
- 1 egg
- 175g of dried fruit (sultanas, currants, raisins, etc)
- 2 oranges
- Olive oil
- Set oven to 100°c and melt butter
- Zest and juice one orange into a measuring cup
- Add 300ml (minus volume of orange juice) of milk to the measuring cup. The liquid content should 300ml including the orange juice and the milk.
- Add your yeast into a separate bowl and mix with a small amount of warm water.
- Remove melted butter from the oven, and add 90g of sugar to it, a teaspoon of cinnamon, a teaspoon of allspice and grate in half a fresh nutmeg. Stir to combine.
- Stir through 140g of dried fruit to your bowl of sugar, flour, and spices.
- Add your milk and orange juice mixture and combine.
- Add the yeast to your wet mixture.
- Weight out 500g of flour and make a well in the center. Slowly add your wet mixture. Stir to combine.
- Add your egg to the flour and wet mixture and mix.
- Turn out onto a clean and lightly floured surface. Knead for 10 minutes. Add flour to your bench if your dough becomes too sticky.
- Place your dough into a bowl lightly coated with olive oil and cover with a tea towel. Set aside for an hour.
- While you wait for the dough to rise make your syrup and cross mixtures.
- To make the syrup, mix the zest and juice of one orange with equal parts sugar. (if your orange yields 50g of juice, add 50g of sugar). Add 1/2 teaspoon of cinnamon and 1/2 teaspoon of allspice.
- For the cross mixture, combine 50g of flour and 50g of water.
- Add your cross mixture to a piping bag (You can DIY one of these yourself with a thin plastic bag).
- Once your dough has rested for an hour, flip out of your bowl and divide it into approximately 12 100g pieces.
- Roll into balls and place on baking paper. Leave a small gap between each one, as they will expand to touch in the oven.
- Lightly coat each ball with olive oil, cover with a tea towel and set aside to rise for 1 hour.
- After 1 hour, pipe your crosses on top and preheat your oven to 220°c.
- Place in oven to cook for 15-20 minutes.
- Once cooked, glaze generously and devour!
Nick wears the Standard Linen Tee in Breton Stripe and the Cord Pant in Dover, Sophie wears the Daily Rib Singlet in White and the High Waist Straight Jean in Vintage Blue.