Anathoth Farm Apricot Glazed Hot Cross Buns

One of the best things about Easter is the food, and Anathoth Farm have created a recipe so you can whip up some delicious Apricot Glazed Hot Cross Buns at home.

Anathoth Farm Apricot Hot Cross Buns

Ingredients

  • 1 ½ cups of warm milk
  • 2 tsp of dry yeast
  • ½ cup of caster sugar
  • 60g butter – melted
  • 1 egg – lightly whisked
  • 4 ½ cups of 00 flour
  • 1 tsp of salt
  • 3 tsp of mixed spice
  • 1 tsp of cinnamon
  • 2 cups of dried mixed fruit
  • 2/3 cup of Anathoth Farm Apricot Jam
  • 1/3 cup of cold water

Method

  1. Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
  2. Combine the milk mixture, 1/3 cup of Anathoth Farm Apricot Jam, butter and egg in a jug and whisk to combine. Combine 4 cups of flour, salt, mixed spice, cinnamon, remaining sugar and mixed fruit in a bowl and stir to combine. Make a well in the centre, pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.
  3. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.
  4. Preheat a fan-forced oven to 180°C. Punch the dough down with your fist to remove excess air. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions on an oven proof pan, leaving a 1cm gap between. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.
  5. Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag such as a sandwich bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 160°C and bake for a further 20 minutes or until golden and cooked through. The buns are ready when they sound hollow when tapped on the base.
  6. Turn onto a wire rack. Place the remaining Anathoth Farm Apricot Jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Brush hot jam over the buns. Serve warm with butter and your choice of Anathoth Farm jam.

Leave a Reply

Your email address will not be published. Required fields are marked *