Luxury Giant Hot Cross Bun – Willey’s Weekly Bake 82

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This weeks bake I really wanted to bake a rhubarb tart with rhubarb from the garden however a combination of the slugs and bad weather has meant that there wasn’t very much rhubarb so the rhubarb tart has been delayed instead you get another variation of a hot cross bun just because I am obsessed.

Ingredients

  • 480g Strong White Bread flour
  • 250ml Milk
  • 1 tsp of Cinnamon
  • 1/4 of Nutmeg grated
  • 1/2 tsp of Ground cloves
  • 2 Star Anise
  • Zest of  1 orange
  • Zest of  1 lemon
  • 100g Caster Sugar
  • 100g Softened Butter
  • 150g Rasins
  • 2 Whole eggs (Plus 1 whisked for glazing)
  • 15g Dried Yeast
  • 5g Sea salt

Ingredients for the cross 

  • 50g Strong white bread flour
  • Pinch of sugar
  • Water

 

Method 

  1. Add the milk and spices along with the star anise to a sauce pan and simmer gently for 15 minutes. Remove from the hob and allow to cool until warm enough to touch.
  2. Add the flour, sugar, butter, yeast and salt into a large bowl. Mix together.
  3. Use a sieve to remove the star anise from the milk mixture, add the milk to the dry ingredients and add the orange zest and 2 eggs. DBFEBFC1-425F-4681-B3E9-C91C32FA2256
  4. Knead the mixture together until smooth, then add the raisins and lemon zest and knead until all the raisins are evenly distributed.
  5. Place dough in a large floured bowl and cover with cling film leave in a warm room until at least doubled in size. This will take about 2 hours.C28A44B3-E1E0-4701-92F9-253A25C89DB0
  6. Pre heat the oven to 180 degrees celsius. Line a large wide high sided cake tin. Once the dough has risen add the dough into the tin.
  7. Use and egg wash and brush the dough, then make the cross by mixing the flour and sugar with a little water and pipe the cross on top.40BE4F9D-567E-46BC-B0FA-91375377A1FC
  8. Bake in the oven for 35 minutes until golden brown. Leave to cool or serve warm.

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