Hot Cross Buns with Apple & Pear Glaze

Believe it or not, Easter is just around the corner. It has come full circle, a full 365 days has gone by which means it’s time for a little Easter tradition we have all come to love and crave because of it’s warm cushioney interior, earthy spice blend, subtle yet comforting taste and last but certainly not the least, acknowledging the last moments before the summer begins where slabs of butter is to positioned on top, is not only accepted but encouraged. Do you feel me? Any ideas?

You betcha! Hot Cross Buns coming right up. But let me emphasize, these are no ordinary hot cross buns. These are a little bit special, bringing in a true love of mine. Jam/jelly making. This trait has be taught with love from my beautiful mother. She is the definition of home cook, garden to plate kinda girl whilst juggling a full time job (as a scientist may I add) and two crazy kids (also no longer kids but the crazy part is still true). The stark memory to me when I was growing up was I never tried store bought jams/jellies/chutneys/relishes. I needed one, there was always a cupboard full of all different varieties and if it wasn’t there, my mum took it upon herself just to whip up a batch amongst all the other stuff she had going on. You would be amazed as to the quantity you get from only buying a few extremely cheap and globally accessible ingredients and making it yourself. Okay, there was a time factor, but chopping can be done in a minute or two and the rest was just leaving to cook and jarring. Watch your favourite show, do your homework/study, take the dog for a walk, eat dinner… no wasted time here.

Anyway, this hot cross bun recipe became a goal of mine this year because I owed my mother back for all the delicious jams and sauces she made for me growing up AND having the patience to then go and teach me how to make them all myself. One of her favorite times of year is Easter as she absolutely loves hot cross buns (second to hot chips/kettle chips may I also add) so it only seemed like the most perfect idea to deliver her the most perfect recipe that integrated one of her favorite foods with one of her homemade jams. Thank you mum, your the best!

I have linked to a similar Apple & Pear Recipe here if you want to give it a go.

If you don’t want/have time to make a jelly or jam - please have a quick scroll through the above recipe now to see how easy it is to make your own before you decide this - store bought is absolutely fine. Make sure you use a good quality one because the flavours are very different and also the poor quality ones often add too much sugar, use unripe fruit and add those nasty preservatives.

Now to the buns themselves. Don’t be scared of trying them out. Rising and kneading are not there to frighten the person in their steps. They have a purpose and their purpose is to create a beautiful, fluffy and soft bun so you get all those pics worth posting. I am joking in a way but also seriously, it’s very hard to stuff up working with yeast if you watch the first step closely - if, when you pour the water over the yeast mixture, it doesn’t fluff, puff, bubble or do any action to show it’s alive, throw it out. The yeast is dead. If you don’t do this, this is when you will find your end product tasting and looking bad. I like to say working with dead yeast means all the fuss with no fluff.

If they don’t rise or look like all those recipe pics you see, it’s because we trial them many times before we get that photo worthy bake (and it also helps when you have Lightroom to help alter colours). They will be edible no matter what and at the end of the day no matter the end result, it’s about trying. Give 2021 the year to make your own hot cross buns and make them better than any of your other baker friends with my little extra zing. This recipe is fool proof so I know you can do it. Enjoy

xxx

Cecile

Apple & Pear Glazed Hot Cross Buns

Ingredients

For the Buns

9 grams rapid rise yeast

1/2 cup white caster sugar

1 tbsp brown sugar

1 1/2 cups milk (plant based milk works too), warmed

4 1/2 cups all purpose flour

3 tsp ground cinnamon

1 1/2 tsp nutmeg

1 tsp salt

1 1/4 cups sultanas

4-5 tbsp butter, melted and then cooled

1 egg, room temperature

For the white Crosses

4 tbsp water

4 tbsp all purpose flour (roughly just under 1/2 cup)

For the Apple & Pear Glaze

1 tbsp apple & pear jelly

Method

For the Buns

place the flour, yeast, sugar, cinnamon, nutmeg and salt in a large bowl for the Stand mixer. Mix with a spoon.

Add the butter, warmed milk, egg and sultanas and mix when fitted with a dough hook. Stop when the dough forms into a ball and nothing sticks to the sides. The dough should be very elasticy when stretched (roughly 7-8 minutes).

Cover the bowl with plastic wrap and leave to rise until at least doubled in size (roughly 3 hours in room temperature or 1.5 hours in slightly warmer place such as in a warmed oven that is heated then turned off).

After 1st rise

Line a baking tray that can fit 3by4 or 2by6 balls with baking paper allowing for overhang

Deflate the dough into the bowl by punching gently

Place the Dough on a clean, very lightly floured work surface and roll into a log. Cut into 4 and then each piece into 3 to make 12 small pieces

Working one piece at a time, press down with your palm and then fold the corners under so you have a smooth surface and edges. The fold should happen underneath

Place them into the tray, cover with plastic wrap and leave to rise a second time for a 3/4 rise (75% or just under double). Again place in a warm oven that has been turned off for a quicker rise but roughly 30-60 minutes

After second rise

Preheat the oven to 180°C

Mix flour and water in a small bowl to make a rue

Using a pipping bag or zip lock bag with the end cut out (which is what I used), pour the rue in and draw one long line down the body of the balls and finish with the horizontal line to form a cross

Bake for 20-25 minutes or until golden brown on the top, remove and leave to cool

Once cooled for 5 minutes, using a pastry brush paint the jam over the surface. This will help to make the crosses a deeper white and add a shine to the top.

Serve warm with loads of butter