Orange and Cranberry Hot Cross Buns

Yeo Valley Organic Hot Cross Buns Recipe

Orange and Cranberry Hot Cross Buns

We’ve been whipping up some recipes with GBBO’s Briony May Williams and Kitchen Aid to celebrate the Spring season like these tasty hot cross buns!

1 hr 15 mins
Serves 8
Beginner

Ingredients

300ml Yeo Valley whole milk

60g Yeo Valley butter

550g strong white flour

80g golden caster sugar

1 tsp salt

7g easy bake yeast

1 large egg

70g dried cranberries

60g mixed peel

Zest and juice of an orange

1 apple, peeled and grated

50g strong white flour

5 tbsp water

2 tbsp marmalade

Try it with...

Method

Gently heat the milk and butter in a saucepan until the butter has melted.
In the KitchenAid mixing bowl with the dough hook attachment, add the flour and sugar, mix to combine. Place the salt on one side of the bowl and the yeast on the other. Turn on the mixer and slowly pour in the warmed milk and butter. Add the egg. Once the dough has come together, turn up the speed and leave to knead for 5 minutes until the dough is smooth. Place in an oiled bowl, cover with a tea towel and leave to prove for an hour or until doubled in size.
Mix together the dried cranberries, mixed peel, orange zest, grated apple and juice of half an orange. Set aside.
When the dough has doubled in size, place back in the KitchenAid mixing bowl with the dough hook attachment and gently mix to knock out the air. Use a sieve to drain off any excess liquid from the dried fruit mixture then add to dough and gently knead using the mixer until the mixture has been incorporated. Remove from the bowl and knead into a ball, place back in the oiled bowl and cover. Leave to prove for another hour or until doubled in size.
When the dough has doubled in size, tip out and knead to knock out the air. Divide into 12 equal pieces and shape into balls. Place in a 12×8 inch tray. Cover and leave to prove for 30 minutes.
Oven on to 200C fan. Mix together the flour and water until smooth. Place in a piping bag. Once the buns have risen, pipe vertical and horizontal lines across them. Bake for 20 minutes until golden brown.
As soon as the buns are out of the oven, use a pastry brush to cover the buns with marmalade to glaze.