Pure Maple Hot Cross Buns
These days the supermarkets have so many lovely varieties of hot cross buns on offer but there is something so special about making your own at home and filling the kitchen with the beautiful aroma of fruity, maple buns that the whole family can’t wait to dive into!
500g strong bread flour or plain flour
300ml semi skimmed milk
75g Pure Maple Syrup, Dark Robust Grade
50g unsalted butter
1 tsp salt
3 tsp yeast
3 tsp sugar
1 egg beaten
50g candied peel
Zest of 1 orange
1 – 2 tbsp vegetable oil
75g plain flour
60g Pure Maple Syrup, Dark Robust Grade
- Warm the milk on the hob and pour about 125ml of warm milk into a jug. Leave to cool until it is lukewarm. Add the yeast and sugar to a medium size bowl and whisk in the warm milk from the jug. Leave it to sit in a warm place until the yeast bubbles up. To the remaining milk in the sauce pan stir in the butter and leave it to melt.
- In a large bowl, weigh the flour and mix in the salt. Make a well in the centre and then add the maple syrup, beaten egg, yeast and the remaining warm milk and melted butter(add a little at a time). Using a mixer with a dough hook, mix everything up well until you have a sticky dough or mix with a wooden spoon.
- Add some vegetable oil to prevent the dough from sticking too much. Knead for about 5 minutes until the dough is smooth and elastic. Put some oil on a piece of clingfilm and cover the dough (in a bowl). Put the bowl in a warm place and leave it to double in size (about 40 – 50 minutes).
- Once the dough has doubled, knock it back by pressing the dough after the first rise. Then add the rest of the ingredients and knead again to evenly distribute all the fruit.
- Tip the dough onto a lightly floured surface. Cut the dough into 3 evenly sized pieces and then continue to divide it until there are 15 equal sized buns. Place the buns on baking tray lined with parchment paper, leaving enough room between the buns for rising. Brush some oil on the clingfilm and cover them up until doubled in size (20 – 30 minutes).
- Preheat the oven to 220C/200C fan. Meanwhile, mix the flour with about 5 tbsp of water to make a thick batter for the cross. Spoon it into a piping bag with a small nozzle and pipe the crosses on the buns (alternatively use a freezer bag with end cut off). Starting from one end make a line along the length of the buns and repeat. Then pipe across the rows to finish the crosses.
- Bake for about 20 -25 minutes until golden brown. Cool on a wire rack. Brush maple syrup on the warm buns.