Saturday, 26 March 2016

Chocolate, Cranberry, Apricot Hot Cross Buns

Usually about 3 weeks before an upcoming holiday I think I must cook something special for the occasion and post it on the blog but as usual I seem to have gotten so busy with work that I have had little time to cook anything. But with Ollie away sailing and most of my friends away for easter break I have had a bit more time to myself to do some baking and cooking. I quite like hot cross buns but I have never been a big fan of raisins and dried fruit peel.
So I decided to make a variation with dried apricots in substitute of the mixed peel and cranberries in place of raisins and chocolate chips well because I like chocolate! This recipe was adapted from the Australian Women's Weekly Cookbook, Muffins, Scones & Bread.

Preparation Time: 10-15 minutes (1.5 for rising)
Cooking Time: 25 minutes
Cooking Temperature: 375°F 180°C
Makes: 9 buns

Ingredients:
2.5 teaspoons dry yeast
1/8 cup of sugar
1/2 cup warm milk
2 cups plain flour
1/2 teaspoon cinnamon
30g butter
1 egg, lightly beaten
1/4 cup warm water
1/4 cup finely chopped dried apricots
1/4 cup dried cranberries
1/4 dark chocolate chips

Flour Paste
1/4 cup flour
1 Tablespoon sugar
3 Tablespoons water

For brushing after baked
1 Tablespoon apricot jam

  1. Combine yeast, sugar, milk in a small bowl, whisk until yeast is dissolved. Cover bowl and leave in warm place for 10 minutes until yeast is frothy. 
  2. Combine flour, cinnamon, dried fruits and chocolate chips in a large bowl, rub in butter. 
  3. Stir in yeast mixture, egg and water.
  4. Cover and set in warm place for 1 hour or until mixture has doubled in size. 
  5. Turn out dough onto floured surface and knead for 5 minutes, divide dough into 9 pieces. 
  6. Form balls and set on baking tray or in square pan, cover and let rise for an additional 20 minutes. 
  7. Make flour paste, mix all ingredients together and pipe crosses onto buns with a piping bag. 
  8. Bake in a moderately hot oven for 10 minutes then reduce to moderate and bake for an additional 15 minutes. 
  9. Remove buns from oven and place on wire wrack, immediately brush tops with jam. 
  10. Enjoy with a dollop of butter or jam. 

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