Most of us buy our hot cross buns ready made from the supermarket, but there is something special about making your own at home and filling the kitchen with the spiced, citrus aroma of fruity maple buns that the whole family cannot wait to enjoy.
Ingredients
- 300ml semi skimmed milk, warmed
- 3 teaspoons yeast
- 3 teaspoons sugar
- 590g plain flour
- 2 teaspoons salt
- 2 teaspoons mixed spice
- 1 teaspoon cinnamon
- 50g unsalted butter
- 1 egg
- 75g Pure Maple Syrup, Dark Robust, plus extra for glazing
- 75g sultanas
- 50g candied peel
- Zest of 1 orange, grated
- 1 to 2 tablespoons sunflower oil
The cross
- 75g plain flour
- 5 tablespoons water
Method
- Warm the milk on the hob. Pour about 125ml into a jug and leave to cool until lukewarm. Add the yeast and sugar to a bowl, whisk in the milk and leave in a warm place until bubbly. Stir the butter into the remaining milk in the pan and allow it to melt.
- In a large bowl mix the flour, salt and spices. Make a well in the centre and add the maple syrup, egg, yeast mixture and warm milk with butter. Mix with a dough hook or wooden spoon until a sticky dough forms.
- Add a little oil and knead for about 8 minutes until smooth and elastic. Lightly oil the bowl, cover with clingfilm and leave in a warm place for about 1 hour until doubled in size.
- Knock back the dough, then knead in the sultanas, candied peel and orange zest until evenly distributed.
- Turn out onto a lightly floured surface, divide into 12 equal buns and place on a lined baking tray. Lightly oil clingfilm, cover and leave to rise for 20 to 30 minutes.
- Preheat the oven to 220C or 200C fan. Mix the flour and water for the crosses to a thick paste. Pipe crosses over the buns using a piping bag or freezer bag.
- Bake for 20 to 25 minutes until golden. Cool slightly on a wire rack, then brush with maple syrup while warm.