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Home Dish Rum & Raisin Hot Cross Buns

Rum & Raisin Hot Cross Buns

Name: How to cook Rum & Raisin Hot Cross Buns - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Rum & Raisin Hot Cross Buns

These scrumptious buns have an adult twist as the they have raisins that are soaked in spiced rum. They are a perfect Easter treat. The smell of them baking is absolutely devine. Perfect slathered in proper butter.

Ingredient

Food ration :

12 servings

Cooking time :

3 hours

500 g

strong white flour, extra for dusting,

300 ml

whole milk,

apple, cored and chopped finely,

150 g

raisins, (or sultanas),

75 g

caster sugar,

50 g

unsalted butter,

75 ml

spiced rum,

medium free-range egg, beaten,

7 g

sachet fast action yeast,

2 tsp

ground cinnamon,

1 tsp

salt,

75 g

plain flour,

2 tbsp

melted marmalade,

piping bag to pipe crosses

Cooking instructions

* Step 1

Place the raisins into a small bowl along with the rum and mix through. Leave to soak for 30 mins or you can leave overnight to absorb even more.

* Step 2

Drain off any rum from the raisins that hasn't soaked in, and discard. Next add in the chopped apple, rum soaked raisins, cinnamon and orange zest and mix a little further then tip out onto a floured surface.

* Step 3

Knead for around five minutes, dusting lightly with flour when needed, (I like to use a plastic bread scraper for this job as it's a less sticky result on your hands!), until elastic in consistency and you can round the dough off into a large neat ball then place it into a lightly oiled large bowl and cover with some lightly oiled cling film. Leave to rise in a cosy place for an hour until doubled in size. Save the cling film it was covered with for later.

* Step 4

Turn out the risen dough and divide into twelve equal pieces. You can use scales to weigh each piece if you like (each one should be around 100g). Roll each into a smooth ball upon a lightly floured surface. Place upon a lined baking tray so there's a bit of a gap between each so by the time the are left to prove again for an hour they will be just touching. Prove on the baking tray for an hour covered lightly with the oiled cling film. They should roughly double in size again.

* Step 5

To make the crosses, add a couple of tbsp of water at a time to the plain flour and mix until a gloopy and slightly runny paste is formed, it shouldn't be too runny. I found 13 tbsp made a good consistency. Put into a piping bag and pipe neat crosses onto each bun. Note: If you don't have a piping bag you can cut a large circle of greaseproof paper out, fashion it into a tight cone and secure with sticky tape on one side then cut the tip off to create a makeshift piping bag (see image example).

* Step 6

Preheat your oven to 220 (fan). Bake for 18-25 minutes on the middle top shelf. This will depend on your oven, I recommend checking at regular intervals, once risen and a deep golden brown on top they are ready. Remove and heat up your marmalade then whilst the buns are still warm brush it over the top of each to form a beautiful sticky glaze. Leave to cool upon a wire rack. Gently tear apart and enjoy! :)