Bread and Better

Bread and Better

Monday, 13 March 2017

Orange and Marmalade Hot Cross Buns

These citrusy treats are an improved version of my hot cross buns with a sticky marmalade glaze from last year. The glaze in this recipe has quite a sharp flavour, so if you like your buns a touch sweeter, only put a little on.





















Makes 8 large hot cross buns.

For the Buns:
450g strong white flour
7g dried yeast
80g unsalted butter
200ml milk
1 teaspoon salt
200g mixed dried fruit (I used raisins and sultanas)
Orange juice (about 200ml)
2 teaspoons mixed spice
Zest of one lemon
Zest of one orange
Boiling water

For the cross:
3 tablespoons plain flour
3 tablespoons water

For the glaze:
2 tablespoons marmalade

Left over orange juice from soaking the fruit.

Place the fruit into a large bowl and pour enough orange juice over to just cover the fruit.
Cover the bowl with a tea towel and then leave the fruits to soak for at least 4 hours, or ideally overnight.

When the fruit has been soaking for enough time, place the flour into a large bowl and rub in the butter with your fingertips, until the mixture resembles fine bread crumbs. 
Rub the yeast into the flour and butter mixture.
Drain the fruit, but make sure you keep any left over orange juice, for the glaze.
Add the fruit to the flour along with the lemon zest, orange zest, mixed spice, salt and milk and combine until the mixture forms a dough (adding more milk if it feels a little dry).
Tip the dough out onto a lightly floured surface and knead for around 5 minutes, until it feels soft but not sticky. 
Return the dough to the bowl, cover with a tea towel, and leave to rise for around an hour and a half, or until it has doubled in size.
When the dough has risen, place it onto a lightly floured surface and roll it into a large sausage shape.
Cut the doughy sausage into 8 equal pieces.
Roll each of the pieces into a ball and then place onto a baking tray lined with grease-proof paper (making sure to leave a good gap between each one).
Cover the baking tray with a tea towel and leave the buns to rise for about an hour, or until they have noticeably puffed up.

Pre-heat the oven to 180 degrees c.
Start making the glaze by placing the left over orange juice and marmalade into a pan over a high heat.
Stir the mixture regularly, until it the marmalade has dissolved and it starts to bubble.
When the orange mixture starts to bubble, turn it down to a very low heat and leave it to reduce down until you are ready to use it.
Make the paste for the cross by mixing together the plain flour and water. You want it to have a soft consistency (as you need to pipe it), but not be too runny, as it won’t hold its shape.
Place the paste into a disposable piping bag and cut a small hole in the end.
When the buns have risen, pipe a cross onto each one using the paste.
Bake the hot cross buns for around 20 minutes, or until their crusts have turned a very dark golden brown.
When the buns have come out of the oven, brush over the orange glaze and then leave to cool completely on a wire rack before serving.


These hot cross buns will last for a couple of days, wrapped up well and stored in a cool dark place (not the fridge).

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