apricot, bread, buns, cranberry, easter, hot cross buns
Breads, Buns & Donuts
Turkish Apricot and Cranberry Hot Cross Buns
Perfectly spiced hot cross buns with a generous inclusion of more non-traditional fruit, Turkish apricots and cranberries.
Whilst it's probably more convenient to go out and buy a bag of hot cross buns, I sometimes enjoy the labour of love that goes into making your own.
These are wonderfully spiced and have Turkish apricots and cranberries in them, as a variety to the traditional recipe. The dough is made using the tangzhong method, which ensures a soft and fluffy bun.
The recipe
Turkish Apricot and Cranberry Hot Cross Buns
adventureswithsugar.com/turkish-apricot-and-cranberry-hot-cross-buns/
Method
Method: tangzhong
- Cook the tangzhong: 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 cling wrap, to prevent a skin from forming, and set aside until cool.
Method: buns
- Soak the fruit: 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.
- Combine the dry ingredients: To make the dough, add the flour, yeast, salt, spices and sugar into a medium mixing bowl and stir to combine.
- Add the eggs, milk and tangzhong: Mix the eggs and milk together and slowly stream into the dry ingredients. Add in the tangzhong and continue to knead for about 10 minutes, until the dough is no longer sticking to the bottom or the sides of the bowl.
- Knead in the butter: Add in the butter, a little at a time and continue to knead until 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.
- Add the fruit: Lastly, add in the drained fruit and knead until everything is just combined.
- Let rise: 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.
- Divide the dough: Tip the risen dough onto your work surface and divide into 12 equal parts.
- Shape the buns: 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.
- Prove: Place the buns on a baking tray lined with baking paper, and cover with lightly greased cling wrap. Set aside until doubled in size – about an hour or so.
- Preheat the oven: Preheat the oven to 200˚ Celsius, when ready to bake.
- Pipe the crosses: Pipe the crosses over the hot cross buns, as detailed in the recipe below.
- Bake: Bake in a preheated oven for 20 – 23 minutes, until the buns are golden brown.
- Glaze: Brush over the glaze, as directed below, as soon as they come out of the oven and enjoy warm.
Method: cross
- Make the paste: Mix all the ingredients together until a paste forms.
- Pipe the crosses: Place into a piping bag and pipe onto the buns just before baking.
Method: glaze
- Make the glaze: Heat all the ingredients, whilst the buns are baking. This should come to a boil and form a medium-consistency syrup.
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