Apple, Cinnamon & Raisin Hot Cross Buns
About the bake
These wonderful apple, cinnamon and raisin hot cross buns will make a lovely change from the regular hot cross buns. What a treat for Easter Sunday or a delightful snack with a hot cup of tea.
If you love all things cinnamon, you should give our cinnamon rolls a try next!
Ingredients
For the Buns
- 625gAllinson's Strong White Bread Flour
- 7gAllinson's Easy Bake Yeast Sachet
- 75gBillington's Unrefined Golden Caster Sugar
- 0pinchSalt
- 2 tspMixed spice
- 2 tspCinnamon
- 50gUnsalted Butter (softened)
- 250mlMilk (whole)
- 125mlWater
- 2Apple(s) (peeled cored and finely diced)
- 100gRaisins
For the Cross Decoration
- 3 tbspAllinson's Plain White Flour
- 1 tbspWater
For the Glaze
- 2 tbspBillington's Unrefined Golden Caster Sugar
- 2 tbspWater
Method
Step 1
Place the flour, yeast, sugar, salt and spices in a large mixing bowl and stir together.
Step 2
Melt the butter with half of the milk in a small pan, add the remaining cold milk and 125ml cold water, so that the liquid is hand hot. Pour it into the flour mixture and stir lightly.
Step 3
Add the raisins and finely diced apple and knead firmly for 10 minutes (or 5 minutes in a mixer with a dough hook) until the dough is smooth and elastic. Don’t worry if apples have a tendency to fall out of the mixture, you can knead them into each bun as you shape them.
Step 4
Turn the dough onto a lightly floured work surface and roll into a long sausage, cut into 16 equal pieces, each will weigh about 75-80 grams.
Step 5
Pinch the edges of each piece of dough up to the centre until you have a smooth ball, turn seam side down on the worktop and roll into a smooth ball. Place the buns on a baking tray allowing space for them to double in size. You may need two trays.
Step 6
Cover with oiled cling film and leave in a warm place until the dough has really doubled in size.
Step 7
Once the dough has doubled in size, gently knock back the dough and prove for a second time until doubled once again.
Step 8
When to dough is almost ready, preheat the oven to 220°C (200°C fan, gas mark 6). Mix the plain flour with enough water to make a stiff paste. Place in a piping bag and snip the end then pipe crosses on the hot cross buns.
Step 9
Bake for 15 minutes, then cover with baking parchment and continue to cook for another 5 minutes until the buns are golden, firm and one feels hollow when removed from the baking tray. Allow to cool completely.
Step 10
To glaze, dissolve 2 tbsp caster sugar in 2 tbsp water, boil for 1 minute then brush over the hot buns as soon as they come out of the oven.
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