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Easter Baking | Earl Grey Hot Cross Buns

It's Easter weekend, which means it's time to overindulge on Hot Cross Buns and chocolate. We might not be able to spend the long weekend with our families, but 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, 3-Ply, Non-Stick, Stainless Steel, 14cm
Le Creuset
£95.00
Mechanical Scales, Living Nostalgia, French Grey
Kitchen Craft
£47.00
Rectangular Butter Dish, Blue Arden
Burleigh
£46.00
Measuring Jug, 1 Litre, Enamel, White
Garden Trading
£18.00
Mixing Bowl, Baker's Authority S12, 29cm
Mason Cash
£25.50
Stand Mixer, Artisan, Contour Silver, 4.8L
Kitchen Aid
£499.00
Marble Pastry Board, Dark Marble, Extra Large
Marbletree
£79.00
Baking Tray, Hard Anodised, Grey, Half Size
Aga
£34.00
Storage Jar, White, Large, 16cm
Sophie Conran
£33.50
Pastry Brush, Elite Beech Wood & Silicone
Mason Cash
£5.00
Nesting Bowls Plus, Editions, Set of 9
Joseph Joseph
£50.00

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
£57.00
Tablecloth, Freya, Gold/White, 270x170cm
Sophie Conran
£75.00
Jug, Dash Pattern with Gold Handle, Navy, Small, 8cm
Miranda Berrow
£39.00
Cake Stand, Abbesses, Blue, 29.2 x 11.4cm
Canvas Home
£29.00
Platter, Pearl, Oval, White, 34cm
Costa Nova
£22.50
Felicity Jam Pot
Burleigh
£26.00
Side Plate, Rainbow, Gold, 21cm
Alice Peto
£18.00
Tea Knife, Cream Square Handle, Parallel Blade
Glazebrook
£23.50