Cranberry & Apricot Hot Cross Buns

Traditional, seasonal and fruity hot cross buns are a brilliant option to bring to the table this Easter.

Cranberry & Apricot Hot Cross Buns
Yields 8
Contains: gluten
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
FOR THE BUNS
  1. 280 g plain flour
  2. 2 tsp fast-action yeast
  3. 1 tsp salt
  4. 60 g sugar
  5. 1 orange, zest
  6. 1 tsp cinnamon
  7. 150 ml warm water, not hot
  8. 1/4 cup cranberries
  9. 1/4 cup dried apricots
FOR THE CROSS
  1. 40 g plain flour
  2. 2 tbsp water
FOR THE SUGAR GLAZE
  1. 75 g sugar
  2. 75 ml water
  3. 2 tbsp apricot jam (optional)
Instructions
  1. Mix all of the dough ingredients (apart from the dried fruit) and knead well for 5-10 minutes. The dough should be very squidgy and not too dry. Knead in the fruit and shape into 8 equally sized buns.
  2. Set aside whilst you mix the flour and water for the crosses. Add to a piping bag with a small nozzle and pipe onto the buns. Leave to rise in a warm place for 1 1/2 hours before baking in a preheated oven (180 C, fan) for 20 minutes.
  3. Whilst cooking, prepare the sugar glaze. Dissolve the sugar and jam (optional) in the water in a non-stick pan. Brush onto the buns when they come out of the oven.
  4. Delicious served with some dairy-free butter.
Notes
  1. These taste best straight out of the oven. To reheat, simply blast in the microwave for 15 seconds or warm in the oven for 10 minutes at 150 C.
Berry Good For You https://www.berry-good-for-you.com/
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