- 50g plain or self-raising flour
- 20g plant-based butter
- 2 tsp caster sugar
- 3-4 tbsp cold water
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Method to make the hot cross bun dough
- In a large bowl, mix together the flour, yeast, butter, sugar, salt and spices. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
- In a seperate jug, mix together the warmed milk and lukewarm water.
- Using the Dualit Hand Mixer with dough hooks, slowly pour the combined milk and water into the flour mix, mixing continuously.
- Add the marmalade halfway through mixing, then continue to gradually add the remaining mix until all the flour has been combined into a ball of dough. Continue to knead until the dough becomes smooth.
- Leave the dough in the bowl, cover with cling film and allow to rise in a warm place for at least 45 minutes.
- Once risen, remove the dough from the bowl and knock the air out, before placing on a lightly floured surface. Gently knead for a few minutes and roll into 6-8 identical sized balls.
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Grease a 9' round cake tin and place the dough balls around the inside edge of the tin and one in the centre.
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Cover with cling film and leave to rise in a warm place for 60 minutes or until doubled in size.
To make the pastry cross
- In the chopping bowl of the Dualit Hand Blender, pulse together the flour, butter and sugar until the mix resembles breadcrumbs.
- Continue to pulse slowly as you add cold water until a thick paste is formed.
- Spoon the pastry mix into a piping bag and pipe crosses onto the buns just before baking.
To bake
- Preheat the oven to 220º/200º fan
- Bake for 20-25 minutes until golden brown.
- Remove the buns from the oven, place on a warming rack and brush with agave syrup to glaze.
- Allow to cool and then enjoy!
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Top Tips...
- The dough can also be formed into 6 balls and placed on a baking tray to make individual buns, after the first initial resting period.
- Extra marmalade can be added to the dough if preferred along with a handful of raisins, sultanas or dates.
- Delicious toasted and served with a little butter or cheese.
- The pastry cross can be rolled and cut into thin strips by adding a little less water to the pastry mix to form a dough.
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