Cranberries and lemon rind add the twist to this recipe for hot cross buns.
I like trying different things which is why I made these hot cross buns with a twist - I added cranberries and lemon rind. The verdict from my husband: “Woman, you are dangerous! This is outstanding and tastes good!” He tested the first one and topped it with butter, cheese and my homemade fig jam.
Recipe follows below the collage of pictures.
Hot Cross Buns With Cranberries And Lemon Rind
Carmen Siologas
Ingredients
5 cups flour
1 packet instant yeast
150 g cranberries (you can use dried fruit mix instead)
zest of 1 large lemon
100 ml sugar
2 tsp mixed spice
2 tsp cinnamon
1 tsp nutmeg
5 ml salt
100 g butter, melted
150 ml milk
1 egg, beaten
130 ml lukewarm water
60 ml cooking oil
Cross
160 ml flour
20 ml sugar
2 ml salt
50 ml oil
125 ml milk
Glaze
60 ml water
50 ml sugar
Method
Soak the cranberries in some hot water for 15 minutes. After 15 minutes, drain the excess water and pat dry with paper towel.
Sift the dry ingredients together.
Add the milk, melted butter and water together in a jug and add to the dry ingredients. Add the egg. Mix until a soft dough forms.
I use my stand mixer with the dough hook attachment. Set time for 10 minutes and knead until gluten strands develop. Slowly add oil and mix/knead for another 5 minutes.
Oil a bowl and place the dough in the bowl and cover with cling wrap and a tea towel and leave to rise until double in volume.
Punch down and add the cranberries and lemon zest.
Knead for another 5 minutes (or use your stand mixer with the dough hook attachment).
Divide into 12 even pieces (I weigh the dough and use 120 g per bun).
Place on prepared baking pan. Cover with cling wrap and leave to rise again for 15 min
Cross
Mix all the ingredients until smooth and place in a piping bag with a round nozzle.
Pipe a cross on each bun.
Glaze
Boil the water and sugar together until you can coat the back of a teaspoon.
To finish
Bake the buns in pre-heated oven for 15 - 20 min. At 180 °C. NB: I use a fan-assisted oven so I baked buns for 15 minutes.
Brush the buns with hot glaze as soon as they come out of the oven.