Recipe: Prune and Orange Hot Cross Buns

Friday, 8 March 2024 14:40

As a master baker and judge of ITV’s Britain’s Best Bakery, Peter Sidwell knows a thing or two about hot cross buns, as this fragrant and delicious recipe testifies.

Ingredients:

(makes six larger buns or ten smaller buns)

For the buns
25g unsalted butter
500g strong flour (50:50 white and wholemeal), plus extra white flour for dusting
7g yeast & salt
50g caster sugar
150ml milk
50ml water
200ml green tea
140g California Prunes, finely chopped
50g candied orange peel, finely chopped
½ tsp ground ginger
½ tsp cinnamon
3 cardamom pods (seeds only)

For the crosses and glazing
1 egg, beaten, for glazing
75g flour
4-5 tbsp water
Runny honey to glaze

1 Remove the bowl from your stand mixer, then add the butter and flour. Rub the butter into the flour with your fingertips to form fine breadcrumbs. Add the yeast, salt and sugar, then stir to combine everything together.

2 In a jug, mix together the milk, water and boiled green tea, make a well in the flour mixture and pour in the liquid. Put the mixing bowl back on the stand mixer, then use the dough hook to combine wet and dry ingredients into a ball.

3 Knead the dough in the mixer for 10 minutes until smooth and stretchy. Cover the bowl with cling film and leave the dough to rise in a warm place for one hour until doubled in size.

4 Prepare the fruit and spices, then scoop the risen dough out of the bowl and stretch it over the work surface until the size of A4 paper. Scatter the spices and fruit over the dough, then fold in on itself, kneading gently to distribute throughout the dough.

5 Portion off the dough and, on a lightly floured surface, roll into balls – either six large or 10 small. Place on a floured baking tray, 1-2cm apart, and leave in a warm place for about an hour until doubled in size again.

6 Heat the oven to 180°C/160°C fan/gas 4. Using a pastry brush, brush the tops of the buns with beaten egg.

7 To make the crosses, make a smooth paste with the flour and water (add 4tbsp first and only add the rest if you think it needs it), put into a plastic piping bag and pipe onto each bun, then bake for 25 minutes in the preheated oven.

8 Remove from the oven and transfer to a wire rack. Leave to cool for 10 minutes, then brush glaze with runny honey, before leaving to cool completely.

More from Food and Drink

Recipe: Cranachan

Cranachan is a lovely Scottish dessert which is perfect as a delicious finale for a Burns Night supper. This recipe uses half-fat crème fraîche to lighten the cream mixture and flaked almonds for extra crunch
Recipe: Eggs Benedict

Start the weekend the right way by making the perfect eggs benedict – wonderfully warming for an indulgent winter brunch
Recipe: Tiramisu Bread & Butter Pudding

A feast of flavours to satisfy those sweet cravings, this is a belter of a bread and butter pudding, which really packs a punch! Perfect for Christmas gatherings
Recipe: Brussels Sprouts with Pomegranate & Almonds

Brussels sprouts – they’re a festive classic that usually divides people. Yet with a simple addition of pomegranate and flaked almonds, even the most doubting of Christmas dinner diners could be won over by this recipe
Recipe: Chocolate, Banana & Pecan Cookies

These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa
Recipe: Chicken & Mushroom Pot Pies

These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!
Kids Zone: Make Your Own Festive Treats!

Join Sara Whatley in making some yummy festive recipes that the kids (and adults!) will some yummy festive recipes that the kids (and adults!) will love getting stuck into
Recipe: Hearty Beef & Pumpkin Stew

This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin
Recipe: Autumn Minestrone Soup

This is a hearty autumn or early winter version of Minestrone Soup served with a lovely homemade pesto. Containing such a variety of vegetables – it will definitely up your 5-a-day quota
Recipe: William Shatner’s Cappuccino Muffins!

Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...
Kids Zone: Apples, Apples and more Apples

This month Sara Whatley and her family have gone mad for apples
Recipe: Red Velvet Cupcakes

Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests
Recipe: Saffron & Lemon Chicken Joojeh Kebabs

This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue
South Carolina BBQ Chicken Thighs

Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.
Weddings: The Food of Love

From a vegan feast to sausage, mash and gravy, what will you serve at your wedding? Sara Whatley explores the world of wedding catering
Vino, Vidi, Vici: The Vineyards, Breweries & Distilleries of Sussex

James Forryan investigates the history of producing wine, beer and spirits in Sussex, and how we should all say 'Cheers!' to its great success...
Recipe: Raspberry Blancmange

Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert
Recipe: Sizzling Spare Ribs with BBQ Sauce

The perfect spare ribs for your summer barbeque!
Highweald Estate: Wines of Outstanding Natural Beauty

One of the wonders of Sussex is the capacity to create food and drink of outstanding quality and Highweald Wine is one such example, producing English Sparking Wines of exceptional standard – Robert Veitch went to find out more, and enjoy a glass or two
Recipe: Salted Caramel Praline Brownie

Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

Recipe: Prune and Orange Hot Cross Buns

Share

More from Food and Drink