Hot Cross Buns with Rum and Cinnamon Soaked Fruit

Afternoon Tea / Baked Goods





These hot cross buns are absolutely jammed full of fruit and spice. The mixture yields 16 buns, they freeze really well if you have self control and don't eat them all.



FRUIT SOAK
150 g golden sultanas
150 g currants
100 g mixed peel
1 apple, peeled, cored and grated
1 tbsp mixed spice
1 tbsp ground ginger
2 tsp ground cinnamon
2 tbsp brown sugar
1 cinnamon stick
1 vanilla pod
3 tbsp rum
2 c boiling water

DOUGH
2 c plain flour
3 tsp ground cinnamon
3 tsp mixed spice
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp vanilla bean paste
8 g instant dry yeast
50 g caster sugar
50 g muscovado sugar
2 tsp sea salt
1 egg
1 tbsp olive oil
1 tbsp orange juice
200 ml milk
110 ml cream
2 tbsp melted butter, cooled

½ c flour
2 tbsp water
1 tsp vanilla essence


Combine all the fruit soak ingredients in a large bowl and cover with glad wrap. Leave to soak overnight.

In a stand mixer fitted with a dough hook combine flour, spices, vanilla, yeast, sugars, salt and the egg. Mix on low speed until the egg is combined.
Slowly pour in the oil, juice, milk, cream and melted butter. Mix on low speed for 3 minutes.
Strain the fruit. Discard the cinnamon stick and vanilla pod. Put the liquid in a medium sized saucepan.
Pour the fruit into the dough and mix on low for 2 minutes then increase the speed to medium for 5 minutes or until the dough climbs the hook and pulls away from the sides of the bowl.
Pour into a large greased bowl, cover and allow to double in size for 1 hour.
Divide the mixture into 16 equal portions and using your hands shape each portion into a ball on a hard surface.
Place on a baking paper lined tray, cover and allow to prove for a further 1 hour.

Heat the fruit liquid until gently simmering. Add ½ c caster sugar + ¼ c muscovado sugar. Allow the sugar to dissolve before bring up the heat and reducing the liquid to a syrup consistency. Set aside.

Preheat oven to 200 degrees.

Make a paste with flour, water and vanilla. Add more water if required to make a smooth paste. Pour into a piping bag fitted with nozzle.
Going up and down the buns in a straight line, pipe a thin line of paste onto the tops of each bun. Repeat going the other direction to create the cross.

Bake for 15-20 minutes or until puffed and golden brown. Brush with the spice rum sugar syrup. Serve with butter and a cup of tea.

Serve. Enjoy!


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