Why not make your own hot cross buns this Easter?

  • 20 minutes
  • 16
  • Medium
Easter is not just about chocolate eggs, as supermarket Aldi shares their recipe on how to 'spice' up hot cross buns - with an alcohol-infused recipe that you can create at home.

Ingredients

  • 300ml whole milk
  • 50g British unsalted butter
  • 1 tsp instant yeast
  • 575g strong bread flour
  • Table salt
  • 75g caster sugar
  • 1 tsp baking powder
  • 1 egg
  • premium spiced rum such as Sea Dog
  • 1 orange
  • 75g sultanas
  • 1 tsp ground cinnamon
  • 2 tbsp golden syrup

Method

Boil 300ml of milk on a low heat.

In a separate pan, place 50g of butter over a low heat until melted.

Add the warmed milk and melted butter into a bowl, mix and leave to cool until mixture reaches room temperature.

Separately, mix 500g of flour, 1 tsp of salt, 75g of caster sugar and 1sp of baking powder into a bowl.

Pour in the warm milk and butter mixture and add 1 beaten egg.

Add in a splash of spiced rum, such as Aldi’s Sea Dog Premium (be as generous as you wish!)

Combine the ingredients together to form a sticky dough and place onto a floured surface.

Knead until the mixture becomes smooth and springy and then place the dough into a flour-covered bowl.

Cover the bowl with a damp tea towel and leave to rise for 1 hour until the mixture has doubled in size.

Once the dough has risen, place the mixture back onto a floured surface.

Tip in 75g of sultanas, 1 tsp of ground cinnamon and grated orange zest (optional), and knead this into the dough.

Divide the dough into 16 squares and on a floured surface, roll these squares into balls.

Line these balls onto a baking tray and cover with a damp tea towel to allow the balls to prove for an additional hour until they have doubled in size.

Add 5 tbsp of water, 1 tbsp at a time, to 75g of plain flour to make the paste for the cross.

Use this mixture to then pipe two lines across the top of the buns to make a cross on each, using a piping bag or a spoon.

Place the hot cross buns in the oven at 200c/gas 7 for 20 minutes.

Melt 2 tbsp of golden syrup in a pan and brush over the top of the buns whilst they’re still warm.

Set aside to cool on a wire rack.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.