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.
- 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
- 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.
- Add the flour, sugar, butter, yeast and salt into a large bowl. Mix together.
- 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.
- Knead the mixture together until smooth, then add the raisins and lemon zest and knead until all the raisins are evenly distributed.
- 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.
- 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.
- 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.
- Bake in the oven for 35 minutes until golden brown. Leave to cool or serve warm.