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Cranberry and pistachio hot cross buns
Cranberry and pistachio hot cross buns
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in the irresistible aroma of Easter buns baking in the oven.
Ingredients:
  • Melted butter, to grease
  • 490g (3 1/4 cups) Bread & Pizza Plain Flour
  • 175g pkt dried cranberries
  • 40g (1/4 cup) pistachio kernels, chopped
  • 40.00 gm caster sugar
  • 1 tsp (7g/1 sachet) dried yeast
  • 2.50 gm mixed spice
  • 2.50 gm ground cinnamon
  • 2.50 gm ground nutmeg
  • Large pinch of salt
  • 250ml (1 cup) warm milk
  • 50g butter, melted
  • 1 egg, lightly whisked
  • Plain flour, to dust
  • Butter, to serve
  • 40g (1/4 cup) plain flour
  • 40.00 gm cold water
  • 90g (1/4 cup) apricot jam
Instructions:
  • Prepare a baking tray by greasing it with luscious melted butter. In a large bowl, mix together flour, dried cranberries (Craisins), pistachios, sugar, yeast, mixed spice, cinnamon, and nutmeg. Stir in the salt.
  • Create a crater in the middle then pour in the milk, butter and egg. Mix with a wooden spoon until just combined. Use your hands to form the dough in the bowl.
  • Transfer the dough onto a generously floured surface and knead for 10-15 minutes until it's smooth and elastic. Brush a large bowl with melted butter, place the dough in the bowl, turning it to coat. Cover the bowl with plastic wrap or a damp tea towel and let it proof in a warm, draft-free spot for 1 1/2 hours until the dough doubles in size.
  • Preheat oven to 200C. Give the dough a firm punch in the center. Transfer to a lightly floured surface and knead for 2-3 minutes until smooth, elastic, and back to its original size. Divide into 12 equal portions and roll into balls. Arrange them on the tray, side by side. Let rise in a warm, draft-free spot for 30 minutes until the dough has risen by 1-2cm.
  • Make a smooth paste by mixing the flour and water in a bowl. Put the paste into a piping bag with a 2mm plain nozzle. Pipe a continuous line down the center of each row of buns and repeat in the opposite direction to form crosses. Bake for 20 minutes or until the buns are golden and sound hollow when tapped on the base.
  • Prepare a glossy glaze by swapping out sugar and water in the Traditional Hot Cross Bun recipe with apricot jam. Heat the jam in a small saucepan over medium heat for 1-2 minutes until smooth. Strain the jam through a fine sieve and generously brush it over the buns using a pastry brush.

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