by Gordon Neale, Chef at Audleys Wood Hotel
I am Gordon Neale, Chef at Audleys Wood Hotel. With Easter just around the corner, the usual traditions are around. I love hot cross buns and sometimes it is good to change things up a little, which is why I created this new recipe of Apple and Cinnamon Hot Cross Buns.
I hope you enjoy creating this recipe to impress your family and friends this Easter!
Makes 12 large buns
For the buns
- 1 tbsp dried yeast, active
- 1 tsp sugar
- 125ml water, warm
- 350g strong white flour
- 100g strong wholemeal flour
- 1/2 tsp salt
- 4 tsp cinnamon
- 50g caster sugar
- 150g semi-dried apple (diced)
- 125ml milk, warm
- 50g butter, melted
- 1 egg, beaten
For the cross paste
- 4 tbsp flour, white but unbleached
- 1 tbsp caster sugar
- 2tbsp water, cold
For the glaze
- 1 egg, beaten with 1 tbsp milk to make an egg wash
- 2 tbsp sugar
- 2 tbsp water
- Preheat the oven to 220°C.
- Combine the dried yeast and sugar in a bowl, then whisk in the warm water. Cover the bowl with cling film and leave in a warm place for approximately 10-15 minutes, until frothy.
- Sieve the flour into a large mixing bowl, and then mix in salt, sugar, cinnamon and apple.
- Create a well in the middle of the ingredients and use your hands to mix in the frothy yeast mixture. Mix well to form a sticky dough.
- Grease a bowl with a little oil and add the ball of dough, top the bowl with cling film and allow to prove in a warm place for 1 hour, or until doubled in size.
- Again, lightly dust a work surface with flour and turn out the dough. Knead gently, then roll into a long sausage-shape. Split into 12 even pieces, using a scale for accuracy. Roll each piece of dough into a ball.
- Arrange the balls on a lined baking tray, spacing out so they are close but not touching. Set aside until doubled in size for 45 minutes in a warm place.
- For the paste, simply mix together the water, flour and sugar until smooth. Add to a piping bag with a thin, plain nozzle.
- To make the egg wash, beat together the milk and egg yolk.
- When the buns have finished proving, use a blunt knife to make a cross-shaped indentation on each one. Use a pastry brush to coat with egg wash, then pipe the crosses into the indentations.
- Bake the buns for 20 mins until they are nicely golden and sound hollow when tapped.
- Meanwhile, make the glaze. Add the sugar and water to a pan and dissolve over a low heat. As soon as the buns are ready, remove from the oven and brush over the glaze. Allow to cool on a wire rack before eating.