Apple & Cinnamon Hot Cross Buns, Soft, Spiced Easter Buns

Directions

Apples:

1. Start by preheating your oven to 200°C (400°F) for your apples. Add some baking paper to a baking tray

2. Get out your eggs and butter to soften and come to room temp (this is for your dough)

3. Peel and chop your apples into small pieces, you want them small enough so you get a good mix throughout in your dough add your 1 tbsp of Sugar and ½ Tsp of Cinnamon and give it a good mix and into your lined baking tray. And bake for approx. 20 mins stirring a couple of times as it bakes. They will slightly dry out in the oven and become nice and tender. This is not like a pie or something where they become jammy. We are simply making them a bit tender without them becoming to wet

4. Once they are done take them out of the oven and pop them onto a tray to cool down, we don’t want to add hot apples to our dough.

Hot Cross Bun Dough

1. Now make your dough, add your dry ingredients flour, yeast, salt, sugar, spices into your mixing bowl and give it a mix around

2. Warm your milk slightly in the microwave, do this in 15 second burst checking each time, we want it warm not boiling or super hot

3. Add your milk, vanilla and egg into your bowl and start to mix with your dough attachment, mix for about 30 seconds and then start to add in the softened butter bit by bit

4. Once it is all added mix on a medium speed about a 3-4 on a kitchen aid for about 10-15 minutes. As it is mixing through stop the machine and scrape the sides down so it all mixes correctly. This is the part you need to trust the process it will look really sticky and like it is not coming together into a dough but trust me it will. Do not add more flour just keep mixing for that 10-15 mins, once it starts to come together, forms more of a dough and pulls away cleanly from the sides it is done

5. Once it is ready fold through your apple, you can just use your hands for this just add some apple fold the dough over and then add some more and continue

6. Cover with a damp tea towel, you can use cling wrap but I always use a damp tea towel making bread. This is so the top doesn’t become dry. Leave to rise in a warmer spot (not directly sitting in the sun) till double approx. 45mins -1 hr. This will depend how warm your house is, if it’s humid it may take less.

7. Line your 9x13 Inch Tray with baking paper, use a little tiny bit of butter on the tray first it helps the baking paper stick. Leave a bit extra of baking paper so you can easily pull them all out

8. Once it has doubled start to roll into your balls, now I like to weigh my dough and divide it by 12, then weigh out each ball into the amount that is even. This is definitely not something you have to do, I just like to make sure they are all the same size or even.

9. You may loose a couple of pieces of apple just push them back in. This dough is slightly stickier with the apples, but don’t add more flour you should still be able to make your bun shapes by doing the below

10. To roll get your dough and pinch all the sides at the bottom of the roll and then roll the dough ball so it becomes smooth. Place the seam side down on your baking tray and repeat until done

11. Place them 3 rows with 4 in each row with a gap in-between each. Cover with your same damp tea towel and leave again in a warm spot for the second rise again 45 mins - 1 Hour to rise again and about double. This today only took about 40 mins because it was humid here today.

12. About 15 mins prior to being ready start to pre-heat your oven at 180°C (350°F)

13. Once risen make your cross mixture, mix the water and flour together. It will be like a paste. If you find it is a bit too thick add a dash of water but only a tiny bit at a time and if for some reason it is super watery just add more flour but you shouldn’t need too

14. Whisk your egg and use a pastry brush if you have one to do the egg wash the top of your hot cross buns. Just don’t push too hard.

15. Pop your cross mixture into a piping bag or a Ziplock bag and cut the corner off only a few mm and start to pipe your lines. Do 1 full joined line one way on each row and then do the line the opposite direction again all joined to get the cross. I do these joined because honestly it makes it so much easier to pipe it and not start and stop on each bun

16. Pop into the oven and bake away for about 22-23 mins, the top will become nice and golden which is a great sign they are ready. If they are still blonde on top they may need a few more mins

17. Once they are done immediately take them out and brush over your jam while they are still hot and then add your cinnamon sugar. If your jam is too thick heat it in the microwave for about 15 seconds prior to taking them out of the oven but it should be ok if you just give it a mix. Use a pastry brush if you have one

18. Leave in your tray a few mins then pop onto a cooling rack, use your overhang to lift them out of the tray just watch your finger

19. Once cooled you can break them apart and enjoy right away

20. Store these in a airtight container, they will last about 3-4 days but always most delicious the day they are baked. Simply toast them up with some butter or pop in the microwave for about 10-15 seconds to heat and freshen up