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!
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.
Ingredients
For the Buns
- 625g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast Sachet
- 75g Billington's Unrefined Golden Caster Sugar
- 0pinch Salt
- 2 tsp Mixed spice
- 2 tsp Cinnamon
- 50g Butter (unsalted)
- 250ml Milk (whole)
- 125ml Water
- 2 Apple(s) (peeled cored and finely diced)
- 100g Raisins
- 625g Allinson's Strong White Bread Flour
For the Cross Decoration
- 3 tbsp Allinson's Plain White Flour
- 1 tbsp Water
- 3 tbsp Allinson's Plain White Flour
For the Glaze
- 2 tbsp Billington's Unrefined Golden Caster Sugar
- 2 tbsp Water
- 2 tbsp Billington's Unrefined Golden Caster Sugar
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Buns
- 625g Allinson's Strong White Bread Flour
- 7g Allinson's Easy Bake Yeast Sachet
- 75g Billington's Unrefined Golden Caster Sugar
- 0pinch Salt
- 2 tsp Mixed spice
- 2 tsp Cinnamon
- 50g Butter (unsalted)
- 250ml Milk (whole)
- 125ml Water
- 2 Apple(s) (peeled cored and finely diced)
- 100g Raisins
- 625g Allinson's Strong White Bread Flour
For the Cross Decoration
- 3 tbsp Allinson's Plain White Flour
- 1 tbsp Water
- 3 tbsp Allinson's Plain White Flour
For the Glaze
- 2 tbsp Billington's Unrefined Golden Caster Sugar
- 2 tbsp Water
- 2 tbsp Billington's Unrefined Golden Caster Sugar