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Nick Smith

Easter Baking | Earl Grey Hot Cross Buns

It's Easter weekend, which means it's time to overindulge on Hot Cross Buns and chocolate. Join our MD Georgie as she shares her fool-proof Earl Grey Hot Cross Buns recipe, using some of her favourite wedding presents from our suppliers.

INGREDIENTS

BUNS

  • 100g Currants
  • 75g Mixed Peel
  • 1 Earl Grey teabag
  • 300ml Whole Milk (Plus 1tsp for the egg wash)
  • 75g Unsalted Butter, cubed
  • 500g Strong White Flour
  • 75g Light Brown Soft Sugar
  • 1tbsp Mixed Spice
  • 1tsp Fine Salt
  • 2 heaped tsp Easy Bake Yeast
  • 2 Eggs, 1 Beaten
  • Vegetable Oil for Kneading and Greasing

CROSSES

  • 80g Strong White Bread Flower
  • 1tsp Light Brown Soft Sugar

 

BROWN SYRUP GLAZE

  • 2tbsp Golden Syrup
  • 2tbsp Light Brown Soft Sugar

Essential equipment

Milk pan, 14cm - 1.3 litre, 3 Ply Stainless Steel - Non-Stick
Le Creuset
£99.00
Mechanical scales, 4kg, Living Nostalgia, Grey
KitchenCraft
£44.00
Butter dish, Arden, blue
Burleigh
£62.00
Measuring jug, H14.5cm - 1 litre, White
Garden Trading
£20.00
Stand mixer, 4.8 litre, Artisan, Medallion Silver
KitchenAid
£600.00
Marble Pastry Board, Dark Marble, Extra Large
Marbletree
£79.00
Roasting Tin, Hard Anodised Aluminium, Grey, Half Size
Aga Cookshop
£43.00
Storage jar large, 16 x 16.5cm, Ceramics, White
Sophie Conran for Portmeirion
£33.50
Good Grips- Whisk, 9"
Oxo Good Grips
£10.00
Good Grips- Silicone Pastry Brush
Oxo Good Grips
£8.00

RECIPE

Our MD Georgie has slightly adapted this recipe found in the Waitrose & Partners Food Magazine. This recipe will make 12 delicious hot cross buns.

  • Put the currants and mixed peel in a small bowl with the Earl Grey teabag and pour over enough just-boiled water to cover. Set aside to plump up.
  • Gently warm the milk and butter in a small pan, stirring until the butter has just melted; take off the heat.
  • In a large bowl, combine the flour, sugar, mixed spice and salt. Make a well in the centre, add the yeast and pour in the warm (not hot) milk mixture. Lightly mix.
  • Drain the currants and peel then mix in with a beaten egg, to form a cohesive dough.
  • Knead vigorously for 20-30 seconds on a lightly floured surface or pastry board, then set aside, covered, for 5-10 minutes; repeat the process twice until the dough is smooth and elastic. Return the dough to a clean, oiled bowl, cover with a damp tea towel, then leave to rise in a warm place until doubled in size (45 mins-1 hour).
  • Divide the dough into 12 even portions (about 100g each). Working with one portion at a time, pinch the edges up and over to meet in the middle, working around the dough. Flip over so the smooth side is facing upwards, then create a cage with you hard over the dough ball, rolling it in a clockwise motion to create a perfectly smooth bun (you can use a small sprinkle of flour if it’s too sticky). Repeat to make 12 buns.
  • Arrange the buns in rows on a parchment-lined baking tray, 1-2cm apart. Cover loosely with a tea towel, leave to rise again until doubled in size (30-45mins). Preheat the oven to 200C /gas mark 6.
  • Beat the remaining egg with 1tsp of milk, until smooth, then brush all over the buns with a pastry brush.
  • For the crosses, mix the flour and sugar with 80ml water to make a thick paste. Transfer to a piping bag fitted with a ½ cm plain nozzle (or cut a ½ cm opening in a disposable sandwich bag). Carefully pipe continuous lines of the mixture across the buns, first horizontally then vertically, forming a cross on each one, go slowly so the line doesn’t break.
  • Bake for 20-25 minutes, rotating the tray halfway through, until the buns are a rich brown colour.
  • Mix the glaze ingredients with 2 tbsp just-boiled water until dissolved, then brush ½ over the warm buns. Leave for a few minutes and repeat.
  • Enjoy! Best served with a lashings of butter and a big pot of tea.

GEORGIE'S PROCESS

TO SERVE

Cake Platter, Filet Indigo, 32cm
Gien
£59.00
Oval Platter, 33cm, Pearl, White
Costa Nova
£27.00
Jam/sugar pot, 200g, Felicity, Pale Blue
Burleigh
£37.00
Side plate, 20cm, Rainbow Collection, gold rim
Alice Peto
£18.00
Tea Knife, Cream Square Handle, Parallel Blade
Glazebrook
£23.50
Tablecloth, Aleppo, Blue, 310x180cm
Penny Morrison
£168.00
Teapot, 1.13 litre, Ceramics, White
Sophie Conran for Portmeirion
£51.00
Butter dish, Louella
Garden Trading
£18.00