I am getting fully into the easter sprit this week. Trying to juggle everything these last couple of weeks has been crazy and I don’t think that’s going to stop until I hand in my dissertation! I love baking and it relaxes me and its my time away from uni work so I don’t think I’ll stop for uni work but they might just be quite simple things from now until Mid-June anyway. These are based off my favourite hot cross buns from Waitrose, I love them so much so wanted to re-create them but at least make them a little healthier – although I do still toast them and then cover in butter!
- 12g Dried Yeast
- 675g Strong White bread flour
- 6g Mixed Spice
- 8g Salt
- 80g Butter
- 1 egg
- 175ml of warm milk
- 95ml of water
- 120g Dark chocolate
- 60g Mixed Peel
- Zest of 3 oranges
- Juice of 1 Orange
- 100g extra of Strong white bread flour for the cross.
- Start by adding all the dry ingredients to a large mixing bowl, you can do this by hand but a mixer with a dough hook is easier. Add the butter, egg, milk and water.
- Mix together on a low speed until the dough comes together.
- Turn the mixture up on a faster speed for 5-10 minutes until have a soft dough. (This will take longer is kneading by hand).
- Once mixed add in the dark chocolate (Chopped), mixed peel and orange zest until fully incorporated.
- Cover the bowl and leave to rise until double in size (Will take 30 mins to an hour).
- In a high sided tin, line with parchment and shape the dough into 16 equal size pieces and roll into balls.
- Place the balls evenly into the tin and leave to rise until doubled in size (This should take about an hour).
- Pipe crosses over the buns by creating a paste with the extra 100g of strong white bread flour and a little water.
- Pre-heat the oven to 200 degrees celsius.
- Bake the buns in the oven for 30 minutes or until golden brown.
- Immediately after removing from the oven pour and brush the buns with the orange juice.