Giant Hot Cross Bun
Hello everyone, welcome back to another delicious lactose free recipe. Hot cross buns may just be the best thing about Easter. There is nothing better than sitting down with a nice warm bun smothered in melted butter. This recipe is inspired by my recent diet where I promised myself I would only have one hot cross bun every day. Please enjoy.
Servings: 1 yield(s)
Prep Time: 150 mins
Cook Time: 30 mins
Total Time: 180 mins
Ingredients
    Dough
  • 7 g Yeast
  • 2 tsp Caster Sugar
  • 1 cup Warm water
  • 3 cup Bread flour
  • 1 tsp Salt
  • 1 tbsp Olive oil
  • 1 tsp Ground cinnamon
  • 1/2 tsp Mixed spice
  • 3/4 cup Sultanas
  • 1/4 cup Mixed peel
  • 1 tbsp Apricot jam
    • Flour paste
  • 2 tbsp Plain flour
  • 1 tsp Sugar
  • 1 & 1/2 tbsp Water
Instructions
  1. Place the sugar and yeast into a bowl. Add the warm water and mix until the yeast has dissolved.
  2. Put the bowl aside for ten minutes until it is frothy.
  3. Put the flour into a large bowl. Add in the cinnamon, mixed spice and salt. Mix well.
  4. Add the yeast mixture and oil to the flour. Mix until it forms a dough.
  5. Put the dough onto a floured surface and knead until smooth. It should be elastic to the touch. Place the dough into a lightly greased bowl. Set aside in a warm and drought free place for 1 hour.
  6. The dough should have doubled in size.
  7. Place the dough on the floured surface and punch down to remove the air. Kneed in the sultanas and mixed peel. Shape into a ball.
  8. Get a baking tray and cover it with baking paper. Place the ball of dough on top. Cover and leave in a warm place until it has doubled in size again. (30mins to a hour).
  9. Preheat the oven to 180°C. Make the flour paste by combining the flour, sugar and water.
  10. Fit a piping bag with a large round tip. Close the end of the bag with two clean bobby pins. This will stop the mixture from running through. Alternatively you can spoon the mixture into a snap lock bag and just snip a corner.
  11. Fill with the flour mixture.
  12. Pipe a cross onto the loaf.
  13. Bake for 25 to 40 minutes. Keep checking on the bread as it may brown quickly. It should look golden and sound nice and hollow when tapped. Remove from oven and brush the tip with jam to make it nice and shiny.
  14. Serve warm and enjoy.