Cinnamon and apple hot cross buns with marzipan
- April 2008
- Makes 24 buns
- Takes 40 minutes to make, plus rising and 30 minutes to bake
We’ve put a couple of twists on the traditional hot cross bun recipe by adding apple, cranberries and a marzipan centre.
- 425g strong plain white bread flour, plus extra for dusting
- ½ tsp salt
- 50g butter, softened
- 7g sachet easy-blend fast-action yeast
- 1 tsp ground cinnamon
- 25g light muscovado sugar
- 1 eating apple, cored and finely diced
- 150g dried cranberries
- 125ml milk, plus extra for brushing
- 400g natural colour marzipan
- Place the flour and salt in a large mixing bowl. Add the butter and rub it in until it resembles breadcrumbs. Stir in the yeast, then add all the remaining ingredients except the milk and marzipan.
- Pour the milk into a jug and add 125ml boiling water. Stir into the dough and mix well until it gathers into a soft ball.
- Turn the mixture out onto a floured work surface and knead for 5 minutes until smooth and elastic. Cut off about 75g marzipan and reserve to make the crosses. Cut the remaining marzipan into twenty four 1cm cubes. Form the dough into a fat sausage and cut into 12 slices, cut each slice in half and place a piece of marzipan in the centre of each and pinch the dough around it. Roll into a ball and place on a baking tray.
- Roll out the reserved marzipan into tiny thin sausages and use to make crosses on the buns. Cover loosely with cling film. Leave in a warm place, for about an hour, until doubled in size and the dough feels very light and airy.
- Preheat the oven to 200C/fan180c/gas 6. When ready to bake, brush the top of the risen buns with milk. Bake in the oven for 30 minutes until golden brown.
Best eaten within two days.
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