Lemon Glazed Hot Cross Buns
Paul Jagger’s classic Hot Cross Buns with a citrus twist.
450g Strong Bread flour
50g Caster Sugar
1 tsp sea salt
2 teaspoons of Ground mixed spice
1 tsp of ground nutmeg
7g sachet of easy bake dried yeast
50 g Unsalted butter
125g of Raisins or currants, craisins (dried Cranberries) mixed peel
Grated Rind of 1 un-waxed lemon
200ml of lukewarm full fat milk
2 medium free range eggs, lightly beaten
1 egg for glazing
For the cross
100g icing sugar
20g unsalted butter
Grated lemon peel of half a lemon
½ tsp vanilla extract
1 to 2 tbsp milk
Put flour, sugar, salt, mixed spice, nutmeg and yeast into a food processor and mix well. Add the diced butter and blend for 5-10 seconds, alternatively you can blend butter in with finger tips until the mixture looks like fine bread crumbs. Empty into a food mixer fitted with a dough hook or another large bowl. Stir in the dried fruit and grated lemon peel. Make a well in the centre and pour in the lukewarm milk and beaten eggs. Slowly draw the flour into the liquid to make a very soft dough, using your hands or the dough hook of the mixer.
Turn the dough out on to a lightly floured work surface and knead for 5-10mins by hand or knead in the mixer for 5mins on the lowest speed, add small amounts of flour if too sticky until silky smooth and elastic, you do not want a dry, tough dough.
Place dough into a lightly oiled bowl and cover with cling film, leave for 1-1 ½ hours or until doubled in size.
Turn risen dough out onto a lightly floured work surface and divide into 16 equal pieces, (approx. 60-65g each) shape into balls by cupping your hands over the top and moving in a circular motion to form a ball. Place apart on to a baking sheet covered with baking parchment and place inside a clear plastic bag slightly inflated so that it does not come into contact with the buns leave to rise as before for about 45mins to an hour.
Towards the end of the rising time, preheat the oven to 180˚C /350˚F/ gas 5. Brush each with the beaten egg. Bake in the heated oven for 15 -20mins until golden brown. Meanwhile, make the lemon glaze to form the cross add the grated lemon zest, unsalted butter, icing sugar and vanilla extract to a medium bowl and combine using a hand blender on low speed, add the milk to adjust the glaze until it drizzles from a spoon when lifted out of the mixture.
Remove buns from the oven and brush over a small amount of the glaze immediately (optional) transfer to a wire rack over a baking sheet with parchment paper and leave to cool for 10-15mins. Place remainder of glaze into a piping bag, carefully snip the end off with a pair of scissors or fit a number 2 piping nozzle and carefully pipe a cross over the top of each bun. Break individual buns apart right where they touch and serve immediately. Enjoy!
- Tip – Instead of using Lemon zest try orange zest instead.
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