Hot Cross Buns Recipe | Easy Homemade Hot Cross Buns for Easter

Use this incredible Hot Cross Buns Recipe this Easter to discover just how easy homemade hot cross buns are to make! You'll be tucking into these light, fluffy, spiced little fruit buns in no time! Play around with the types of dried fruit, apparently it’s acceptable to add chocolate to hot cross buns now. I’m thinking a chocolate orange hot cross buns glazed with marmalade is in order! Try this easy homemade hot cross buns recipe and let me know what you think! #staythefuckindoors #stayhome #withme Big love and stay safe! ❤️ x Don't forget to subscribe to @Al.Brady. : https://bit.ly/2WLJloE ------------------------------------------------------------ EQUIPMENT I USE: https://amzn.to/2zOioYi ------------------------------------------------------------ If you liked this video please: COMMENT, LIKE & SUBSCRIBE! https://bit.ly/2WLJloE ------------------------------------------------------------ SLIDE INTO MY DM'S: Website - http://www.albrady.co.uk Instagram - https://instagram.com/albrady.co.uk/ Facebook - https://facebook.com/albrady.co.uk/ ------------------------------------------------------------ FIND RECIPES (and more) HERE: http://www.albrady.co.uk SUBSCRIBE TO @Al.Brady. : https://bit.ly/2WLJloE INGREDIENTS: 300g flour 30g sugar 1/4tsp salt 1/4tsp ground cinnamon 1/4tsp grated nutmeg 1/4tsp mixed spice 7g dried yeast / 15g fresh yeast 1 orange, zested - juice reserved 1 lemon, zested - juice reserved 50g butter 165ml whole milk 1 egg 1tsp barley malt extract 90g sultanas 35g mixed peel 85g self raising flour 1tsp oil 100-125ml water 25g sugar Reserved juice of orange and lemon. In a large bowl place the flour, sugar, salt, ground cinnamon, nutmeg, mixed spice and dried yeast. Then add the zest of the orange and lemon and reserve the fruit for later. Then add the butter and using your fingers rub it into the flour and spices. Then add the milk to the dry ingredients, along with the egg, and barley malt extract and mix to a soft dough. Turn the dough out onto a work surface and knead well for about 10 minutes or until the dough is smooth and springs back when lightly pressed. Place into a clean bowl, cover and leave to prove in a warm place until double in size. Once the dough has doubled in size add the fruit and knead into the dough. Once the fruit has been evenly distributed, return the dough to the bowl, cover and leave to prove again until doubled in size again. Once proved knock back the dough and divide into 12 pieces and shape into balls. Place onto a baking sheet lined with silicone paper and press each ball down to flatten slightly. Cover and leave to prove. Preheat the oven 200ºC. Mix together the self raising flour with the oil and enough water to create a paste just thick enough to flow easily from a piping bag. Once proved, pipe a cross on each bun and bake for 15-20 minutes, until golden brown. To test if the buns are cooked, tap the bottoms, they should sound hollow. Squeeze the juice form the orange and lemon and place into a pan with 25g of sugar. Bring the mixture to the boil and reduce by half, until a syrupy consistency. Brush the buns with the glaze as soon as they come out of the oven and leave to cool.

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