Apricot and cardamom hot cross buns

Name: Apricot and cardamom hot cross buns
Cook time: 1 h 30 min
Yield: 12
Ingredients: 20g dried yeast; 100g caster sugar, plus a pinch; 100g butter; ½ tsp salt; 2 egg; 500g plain flour; ½ tsp ground cardamom; 200g apricots, chopped; 90g self-raising flour; 10g skim milk powder; 100g apricot jam.

Jeremy and Jane Strode

October 19, 2011

Apricot and cardamon hot cross bunsMarco Del Grande

Time:1-2 hoursMakes:12

Substitute the apricots and cardamom with sultanas and mixed spice for a more traditional hot cross bun.

Ingredients

20g dried yeast
100g caster sugar, plus a pinch
100g butter
½ tsp salt
2 egg
500g plain flour
½ tsp ground cardamom
200g apricots, chopped
90g self-raising flour
10g skim milk powder
100g apricot jam.

Method

Mix yeast with 200ml warm water and a pinch of sugar in a bowl. Leave in a warm place to activate. Place butter, salt, cardamom, remaining sugar and 500g flour in a mixer and combine.
Add eggs and activated yeast and beat until smooth. Add apricots and when combined leave in a warm spot to double in size.
Pre-heat oven to 190C. Knock back dough and knead until smooth. Cut into 12. Roll into balls and place on a lined baking tray so the balls just touch. Allow to prove for 30 minutes. Mix together 100ml water, self-raising flour and milk powder.
Pipe over dough balls to form crosses. Bake for 30 minutes or until puffed and golden. Heat apricot jam with a dash of water and bring to the boil. Brush over hot cross buns once cooked. Serve with butter and more apricot jam.