With Easter just around the corner, it’s time to start up the Hot Cross Bun production line again. I always think home baked Hot Cross Buns taste so much better than store bought, and you can mix up the flavours a bit with different combinations. One of my favourites is Apple Cinnamon, made with tart Granny Smith apples rather than the more traditional dried fruit. Excellent for a mid morning snack or anytime really.

Time to pop on the pinny and get baking.

Enjoy!

APPLE CINNAMON HOT CROSS BUNS

Recipe by Emma Knowles

INGREDIENTS

325 gm raw caster sugar

1 lemon

1½ Granny Smith apples, unpeeled, cored, diced

1 cinnamon quill

750 gm (5 cups) plain flour

150 gm sultanas or golden raisins

50 gm dried apple, diced

30 gm candied orange, diced

14 gm (2 sachets) dried yeast

3½ tsp ground cinnamon

½ tsp allspice

finely grated rind of 1 orange and 1 lemon

380 ml milk

100 gm butter, coarsely chopped

1 egg

METHOD

Combine 260gm sugar & 375ml water in a saucepan, squeeze in juice of half a lemon and stir over medium-high heat until sugar dissolves. Meanwhile, cut remaining lemon half into 5mm-thick slices, add to a saucepan with the Granny Smith apple & cinnamon quill. Bring to a simmer, reduce heat to medium & cook until the lemon & apple are translucent (20-25 mins). Strain, reserving fruit & syrup separately. When cool enough to handle, dice the lemon slices within the apple mixture & set aside.

Combine 700gm flour, sultanas, dried apple, candied orange, yeast, 3 tsp ground cinnamon, allspice, rinds, remaining sugar, reserved apple mixture & 1 tsp salt in a large bowl and make a well in the center. Combine the milk & butter in a small saucepan, warm over low heat until butter melts & mixture is lukewarm. Whisk in the egg, then add the milk mixture to flour, stirring to form a soft dough. Turn onto a lightly floured surface & knead until smooth & elastic (8 - 10 mins). Place in a lightly buttered bowl, cover & stand in a warm place until doubled in size (30 - 40 mins).

Knock back the dough, divide into 20 even pieces, then knead each piece into a smooth ball. Arrange the dough balls into two concentric circles on a large round or rectangular baking tray lined with baking paper, leaving 1cm between each ball for the dough to expand. Cover with a tea towel & stand in a warm place until doubled in size (30 - 40 mins).

Preheat the oven to 220°C. Combine remaining flour & 70ml cold water in a bowl, & stir to a smooth paste. Spoon into a piping bag fitted with a small plain nozzle, & pipe a cross shape onto each bun. Bake for 10 mins, then reduce oven to 200°C & bake until the buns are golden & sound hollow when tapped (8 - 10 mins).

Meanwhile, combine reserved syrup & remaining ground cinnamon in a small saucepan, stirring over medium heat until syrupy & combined. Brush thickly over hot buns, then transfer to a wire rack to cool. Serve with a fruit butter and hot chocolate.

Makes 20