Let’s celebrate: Cinnamon apple hot cross buns 

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Let’s celebrate: Cinnamon apple hot cross buns

By Eleanor Maidment

Published: | Updated:

Lightly spiced and with a wonderfully soft crumb, these buns are best served while still slightly warm, split open and spread with cold, salted butter.

MAKES 12 larger buns or 15 smaller buns

PREPARE 45 minutes, plus about 1 hour 30 minutes resting and proving

COOK 25 minutes

275ml whole milk

75g light brown soft sugar

7g sachet easy-bake yeast

60g unsalted butter, roughly chopped

500g strong white bread flour, plus extra for dusting

2 tsp ground cinnamon

1 tsp mixed spice

1 tsp fine salt

1 medium egg, lightly beaten

1 tsp vanilla bean paste

100g raisins

1 granny smith apple, peeled, cored and cut into 5mm dice (about 125g prepared weight)

sunflower oil, for greasing

TO GLAZE AND FOR THE CROSSES

1 medium egg, lightly beaten

5 tbsp plain flour

3 tbsp golden syrup

  • Warm the milk in a small saucepan over a low heat until just steaming. Pour 50ml of the milk into a mug, stir in 1 tbsp of the sugar and sprinkle over the yeast; set aside for about 5 minutes until the yeast has activated and is bubbling (if it doesn’t bubble up then start again). Add the chopped butter to the pan of milk and set aside until melted.
  • Mix the flour, remaining sugar, spices and salt in a large mixing bowl. Tip in the warm milk and butter, the yeast mixture, the egg and vanilla. Lightly mix together with a wooden spoon, then add the raisins and apple. Bring together with your hands to create a soft, sticky dough. Tip on to a lightly floured work surface, cover with a tea towel and set aside for 10 minutes. Clean out the bowl and grease with a little oil.
  • Uncover the dough and, with lightly floured hands, knead for 5-10 minutes until smooth and elastic. (The dough might be quite sticky to start with, so keep dusting your hands and the work surface with just enough flour to help you knead it.) Place in the greased bowl, cover with a tea towel and leave in a warm place to rise for 45-60 minutes or until doubled in size.
  • Line a large baking tray with baking parchment. Divide the dough into 12 or 15 equal portions, depending on how many buns you want to make. One at a time roll the buns in your hands (lightly flour them if needed) and tuck the dough under at the base to create a smooth, taut top. Arrange the buns on the parchment in a grid, leaving about 2cm between each bun. Cover again with the tea towel and leave for 30 minutes to rise.
  • Preheat the oven to 190C/ 170C fan/gas 5. Uncover the buns and brush all over with the beaten egg to glaze. For the crosses mix the flour with about 3-4 tbsp water to make a thick paste. Transfer to a piping bag fitted with a small nozzle (or use a disposable food bag and cut a small opening across one of the corners) and pipe crosses over the buns. Bake for 20-25 minutes or until golden.
  • Warm the golden syrup in a microwave or in a= small saucepan. Brush all over the warm buns and allow to cool a little before serving. They will keep well in an airtight container at room temperature for a couple of days.