Nothing says Easter quite like the scent and taste of freshly baked Hot Cross Buns. The Lodge at Ashford Castle has kindly shared their legendary recipe for you to re-create at home.
Makes 8.
- 180ml full fat milk
- 30g butter
- 300g strong flour
- ½ tsp salt
- 40g caster sugar
- 10ml vegetable oil
- 5g dried yeast
- 1 egg
- 40g sultanas
- 40g dried cranberries
- 40g white chocolate chips
- Zest ½ lemon
- Zest ½ orange
- ½ tsp ground cinnamon
- ½ tsp mixed spice
Method:
- Bring the milk to the boil and whisk in the butter. Leave to cool slightly (10 mins).
- Sift flour, sugar, salt and yeast into a bowl and mix.
- Make a well in the centre and pour in the milk.
- Add the beaten egg and mix well, then knead until a dough has formed.
- Tip the dough onto a floured worktop and knead well for 5 minutes until elastic dough has been achieved.
- Place in bowl, cover and leave in a warm place for 1 hour, in which time the dough should have doubled in size.
- Add in the remaining ingredients and knead into the dough then leave covered in a warm place again for 1 hour. It should double in size again.
- Divide the dough into 8 even pieces and roll into balls. Place onto a floured tray, cover with a tea towel and leave to prove in a warm place for 45 minutes more.
- Make a paste with water and flour (50g flour, 5 tbsp water) then pour paste into a piping bag. This paste will form the cross on the bun. Pipe on top of buns.
- Bake at 180°C for 18 minutes. Serve warm with jam, cream and lemon curd.
