Recipe #30: Date, citrus and jam-glazed hot cross buns

DSC_0268Easter – the perfect excuse for hot cross buns. I’d never made them before, so I decided to get some practice in and learn how to make a staple seasonal treat.

Instead of making a traditional hot cross bun (and buying more ingredients), I opted to use what was in my cupboards. This resulted in a mix of dates, lemon and strawberry/cherry jam glaze. They went down very well with Dan, his colleagues and our neighbours, and are the perfect accompaniment to a cup of tea.

To make them you’ll need:

  • 500g strong white flour
  • 75g caster sugar
  • 1 tsp salt
  • 7g sachet of fast-action yeast
  • 300ml milk
  • 50g butter
  • Cup full of chopped dates
  • Grated rind of a lemon
  • 1 tsp of ground sugar
  • 75g plain flour
  • Strawberry/cherry jam

Method:

  1. Bring your milk to the boil in a pan, take of the heat and add your butter until it melts. Place to one side and leave to cook for 5 minutes. 
  2. In a large mixing bowl, sieve in your strong white flour and add in your salt, sugar and yeast. Make a well in the centre and add your milk and butter mixture. Mix initially with a spoon and then with your hands.
  3. Knead and a floured surface for 5-7 minutes, place in an oiled bowl and cover with cling-film. Leave it in a warm place for 1 hour or until doubled in size.
  4. Add in your chopped dates, lemon zest and cinnamon and mix with your hands. Place your cling-film over the bowl again and leave to rise for a further 1 hour, until it’s doubled in size.
  5. Preheat the oven to 200 degrees (fan assiste). Roll into balls (should make 15-20). In a small bowl add your plain flour and add a tsp of water at a time until it’s a gloopy consistency. Place in a piping bag (or make one out of greaseproof paper) and draw your crosses onto your hot cross buns.
  6. Cook in the oven for 15-20 minutes, or until golden brown. In the final few minutes, add a few tbsps into a pan and heat until sticky. When you take your buns out of the oven, glaze with the jam.
  7. Enjoy hot (with a nice cup of tea).

Until tomorrow

Hayley Jayne xx

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