Sultana, Lemon and Thyme Hot Cross Buns
These hot cross buns are flavoured with sultanas, cinnamon lemon, juice and zest and have a hint of thyme. A delicious alternative to the classic hot cross buns
Servings: 12 buns
Calories: 288kcal
Equipment
- mixing bowl
- large bag, oiled cling film or tea towel to cover
- baking sheet
- disposable piping bag or use a small freezer bag and snip off the corner
- pastry brush
Ingredients
For the buns
- 500 g (1lb 2oz) strong bread flour
- 2 teaspoons ground cinnamon
- 7 g ( ¼oz) sachet easy-blend yeast
- 60 g (2½oz) caster sugar
- 1 teaspoon chopped fresh thyme leaves
- 1¼ teaspoon salt
- 50 g (2oz) butter
- 100 g (3½oz) sultanas
- grated zest of 1 lemon
- 3 tablespoon lemon juice
- 1 large egg beaten
- 175 – 200ml (6-7floz) luke warm water
For the crosses
- 50 g (2oz) plain flour
- cold water to mix
For the glaze
- 1 – 2 tablespoons runny honey
Instructions
To make the buns
- Place 500g (1lb2oz) flour, 2 teaspoons ground cinnamon, 7g (¼oz) yeast, 60g (2½oz) sugar, 1 teaspoon thyme and 1¼ teaspoons salt into a large mixing bowl and stir to combine. Rub in 50g (2oz) butter with your fingertips, then stir in the 100g (3½oz) sultanas and the finely grated zest of 1 lemon.
- Make a well in the centre of the dry ingredient and add 3 tablespoons lemon juice, 1 egg, and about 175ml (6floz) water. Mix to a soft, slightly sticky dough, adding a little more wate, if required.
- Turn out the dough onto a lightly floured surface and knead gently for 5 minutes, until the dough becomes less sticky. Shape into a ball and place in a lightly oiled bowl, turning to lightly coat the dough in the oil. Cover and leave in a warm place to rise for about 1½ hours, or until doubled in size.
- Turn out, and lightly knead again. Divide the dough into 12 pieces and roll each piece into a ball. Place on a greased baking sheet about 2cm apart. Cover with a damp tea towel or slip the tray inside a clean carrier bag. Leave in a warm place until doubled in size which should take about 50 minutes.
- Preheat the oven to 190℃(170℃ Fan)/375°F /gas mark 5.
To make the crosses
- Place 50g (2oz) flour into a small bowl and stir in enough water to mix to a smooth paste. Spoon the mixture into a disposable piping bag and snip of the end. Pipe a cross on each bun.
- Bake for 20 -25 minutes until risen and golden.
To complete
- Once the buns are cooked transfer to a wire rack and brush the tops of the buns with a little honey.
Notes
Cook's Tips
If using an electric mixer to mix the dough, add the fruit after the 1st prooving, before shaping into buns. Mix in the fruit by hand until evenly distributed through the dough.
Store
Once cold store in an airtight container best eaten within 24 hours of baking. (older buns are delicious toasted)
Freeze for up to 2 month. Defrost in the refrigerator overnight and warm in the oven at 180℃ (160℃ fan)/350°F/gas mark 4 for 5 minutes.
Nutrition
Serving: 1bun | Calories: 288kcal