Pickled Hot Cross Buns

Keeping in with the age old tradition, we have woken up on Easter Sunday with crosses on our mind, albeit with much more positive connotations.

Our resident master baker, Temi, has conjured up what we presume is the first ever pickled hot cross buns, with some fabulously plump Spiced Apple raisins, which pair absolutely sensationally with the tangy orange.


For the buns

300ml full-fat milk, plus 2 tbsp more

50g butter

500g strong bread flour

1tsp salt

75g caster sugar

1tbsp sunflower oil

7g sachet fast-action or easy-blend yeast

1 egg, beaten

75g pickled raisins/sultanas

50g mixed peel

zest 1 orange

1 apple, peeled, cored and finely chopped

1tsp ground cinnamon

1 tsp mixed spice

For the cross

75g plain flour, plus extra for dusting

For the glaze

3tbsp apricot jam



Step 1:

Grab 300ml of full-fat milk and let it do a happy dance in a pot until it reaches a boiling frenzy! Now, whisk it off the heat and toss in 50g of butter. Let it cool down to a suitable handling temperature - we don't want any burnt fingers!

Meanwhile, in a bowl, summon 500g of strong bread flour, sprinkle in 1 tsp of salt, 75g of caster sugar, and sprinkle some fairy dust from a 7g sachet of fast-action or easy-blend yeast. Make a well in the center and pour in your milky-buttery concoction. Crack in 1 beaten egg and stir it all together with a trusty wooden spoon until it's all one big sticky doughy mess!

Step 2:

Dump your sticky dough onto a floured surface and let the kneading games begin! Stretch it, pull it, fold it back onto itself - give it a good 5 minute workout until it's as smooth and elastic as a rubber band! Pop it into a lightly oiled bowl, cover it with some oiled cling film, and let it rise in a warm, cozy spot for an hour. Watch it grow like a proud plant parent!

Step 3:

Back in the bowl, throw in 75g of sultanas, 50g of mixed peel, zest of 1 orange, a finely chopped apple, and a sprinkle of ground cinnamon and mixed spice. Knead it all in until every bit is cozy in the doughy hug. Let it rise again under its oiled cling film blanket until it's doubled in size, ready to take on the world!

Step 4:

Divide your doughy buddy into 15 equally sized pieces and roll them into smooth balls - they're getting ready for their big debut! Line them up on a baking tray, leaving space for them to stretch and grow. Cover them up with more oiled cling film or a fluffy tea towel and let them have one last rise for an hour. They're almost there!

Step 5:

Preheat your oven to 200C/180C fan/gas 6 - it's showtime! Mix 75g of plain flour with a splash of water until it's thick enough to pipe. Load it into a piping bag and draw crosses on each bun - they're getting dressed up for the occasion! Bake them for 18-20 minutes until they're beautifully golden brown, ready to steal the spotlight!

Step 6: 

Warm up 3 tbsp of apricot jam until it's nice and melty, then strain out any lumps like a boss. Brush it over your warm buns and let them cool down, shining like stars in the bakery sky!

And there you have it - your very own batch of hot cross buns, ready to dazzle taste buds and spread joy! Enjoy the baking adventure! 🌟🍞