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Hot Cross Cinnamon Buns RECIPE

Sugar, spice and all things nice – you’ll love this mash up of two of our favourite bakes, fruit-studded hot cross buns and swirly cinnamon buns!

Serves 12 Total Time 2.5 hours

Ingredients

Get the ingredients here.

For the Buns

  • 100g unsalted butter
  • 220ml whole milk
  • 250g plain flour
  • 250g strong white bread flour
  • 10g fast-action dried yeast
  • 1.5 tsp fine sea salt
  • 60g golden caster sugar 
  • 1 tbsp mixed spice 
  • 2 large eggs
  • Drizzle olive oil

For the Filling

  • 120g unsalted butter, softened
  • 100g golden caster sugar
  • 2 tsp ground cinnamon
  • Zest of 1 orange
  • 200g sultanas
  • 2 tbsp whole milk
  • 2 tbsp demerara sugar

Instructions

1. To make the dough, place the butter and milk in a pan over a medium heat until the butter has melted and the milk is warm to the touch. Set to one side.

2. Put the flours, yeast, salt, sugar and mixed spice into a large mixing bowl. Use a wooden spoon to combine, then make a well in the centre. Crack in the eggs and start to mix. Add the butter and milk mixture in a steady stream and keep combining into a rough dough.

3. Drizzle olive oil onto a clean work surface and turn out the dough. Using one hand and a dough scraper, start to work the dough. It will be very sticky, but during 10 minutes of kneading it will become smooth and just tacky. Avoid adding flour or you may end up with dry, tough buns.

4. Shape into a smooth, round ball and place in a clean, lightly oiled bowl. Cover and leave to rise for 1–1.5 hours until doubled in size.
5. Preheat the oven to 200°C/ 180°C fan/Gas Mark 6 and line a roasting tin with baking paper.
6. Turn the dough out onto a lightly oiled work surface, gently knock the air out and reshape into a ball. Then roll out into a large rectangle, approximately 1 cm thick and 42cm x 35cm.

7. To make the filling, put the butter into a small bowl with the sugar, cinnamon and orange zest and mash with a fork to combine. Spread the mixture over the dough using a palette knife, then evenly scatter with the sultanas.

8. Starting with the long edge closest to you, roll the dough up into a giant sausage. Give it a little roll over the last end to seal the dough together. Cut into 12 rounds (3.5cm thick) and place into the lined tin, cut side facing upwards (4 along the long edge, 3 along the shorter edge). Brush the tops with milk and sprinkle over the demerara sugar.

9. Bake for 14–16 minutes until golden brown and bubbling. Remove from the oven, cool in the tin for 10 minutes, then transfer to a wire rack.

Cook’s Tip:  If the buns make it through the first day they’ll keep in an airtight container for up to 3 days.

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