Turkish Apricot and Cranberry Hot Cross Buns

These hot cross buns are perfectly spiced, with a generous inclusion of more non-traditional fruit

FOR THE THANGZONG

• 30g strong white bread flour
• 150ml full cream milk

METHOD

1. Place the flour and milk into a small saucepan and cook over medium heat, mixing constantly, until the mixture forms a thick paste and leaves a film on the bottom of the pan. Scrape into a small bowl and cover with a piece of clingwrap, to prevent a skin from forming, and set aside until cool. 

FOR THE BUNS

• 80g cranberries
• 50g sultanas
• 2 rooibos teabags
• 50g Turkish apricots
• zest of two oranges
• 470g strong white bread flour
• 120ml full cream milk, room temperature
• 8g instant yeast
• 1.5 teaspoons of salt
• 2 teaspoons of mixed spice
• 3 teaspoons of ground cinnamon
• 1 teaspoon ground cloves
• 75g caster sugar
• 2 large eggs
• 50g salted butter, room temperature

METHOD

1. Place the cranberries and sultanas, together with the rooibos teabags in a deep bowl and submerge with boiling water. This will let the fruit hydrate. Soak for about 30 minutes.
2. To make the dough, add the flour, yeast, salt, spices and sugar into a medium mixing bowl and stir to combine.
3. Mix the eggs and milk together and slowly stream into the dry ingredients. Add in the thangzhong and continue to knead for about 10 minutes, until the dough is no longer sticking to the bottom or the sides of the bowl.
4. Add in the butter, a little at a time and continue to knead until the the dough does not stick to the sides of the bowl. At this stage, you should be able to perform the windowpane test, to check that you can stretch the dough and be able to see through it, without it tearing.
5. Lastly, add in the drained fruit and knead until everything is just combined..
6. Place the dough in a large, lightly oiled dish and sit in a warm space for it to double in size. This should take roughly an hour.
7. Tip the risen dough onto your work surface and divide into 12 equal parts.
8. To get a nicely shaped roll, flatten a piece of dough and fold the outer sides of the dough into the middle. This will create some tension. Turn the bun over, seam side down. Cup your hand over the bun and make sure your hands are in contact with the work surface. Move your hands in a circular motion, moving the ball with you as you roll.
9. Place the buns on a baking tray lined with baking paper, and cover with lightly greased clingwrap. Set aside until doubled in size – about an hour or so.
10. Preheat the oven to 200 degrees celcius, when ready to bake.
11. Pipe the crosses over the hot cross buns, as detailed in the recipe below.
12. Bake in a preheated oven for 20 – 23 minutes, until the buns are golden brown.
13. Brush over the glaze, as directed below, as soon as they come out of the oven and enjoy warm.

FOR THE CROSS

• 50g flour
• 60g – 65g milk
• 5ml vegetable oil

METHOD

1. Mix all the ingredients together until a paste forms.
2. Place into a piping bag and pipe onto the buns just before baking.

FOR THE GLAZE

• 50ml water
• 40g sugar
• 2 teaspoons apricot jam

METHOD

1. Heat all the ingredients, whilst the buns are baking. This should come to a boil and form a medium-consistency syrup.

Recipe by adventureswithsugar.com