BBC Good Food - 04.2020

112 bbcgoodfood.com APRIL 2020

recipe BARNEY DESMAZERY photograph MIKE ENGLISH

MAKES 12 PREP 30 mins plus overnight chilling, 2 hrs proving

and cooling COOK 30 mins MORE EFFORT V

Hot cross buns

NEXT LEVEL

BUTTERY BASE

Hot cross buns are meant

to be a treat, so we’ve

enriched these with extra

butter for more of a brioche-

or panettone-style lavour

and texture.

STAND MIXER

Because of the soft, sticky nature

of the dough, it’s easiest to knead

it in a stand mixer. If you don’t have

one, these can still be made by

hand, but be prepared for a lot of

sticky dough stretching! Persevere

and the dough will eventually

come together.

WHY USE CARDAMOM?

Cardamom adds a

loral, citrussy note to

the dough that complements the signature

mixed spice

lavour, which is predominantly

cinnamon, nutmeg and clove.

4 large eggs

3 tbsp milk

400g strong white bread lour,

plus extra for dusting

7g sachet fast-action dried yeast

50g golden caster sugar

1 tsp mixed spice

1 tsp ground cardamom

1 orange, zested

75g raisins

75g dried cranberries

200g unsalted butter, cut into

cubes and softened

For the topping

50g plainlour

1 tbsp caster sugar

small pinch of ground cardamom

3 tbsp apricot jam

Hot cross buns are made to mark

the end of Lent and fasting, and it

wouldn’t be Easter without them.

While shop-bought buns have

nothing over homemade, some

recipes skimp on the ingredients

that make them rich and buttery,

which defeats the point.

WHAT

WHAT TO BUY

We’ve packed plenty of butter

in these buns, so they won’t need

much after baking. We’ve paired

the usual Easter spices with

cardamom, and added a sour

note to the fruit with cranberries.

HOW

Shoot director RACHEL BAYLY

Food stylist KATY GILHOOLY

Stylist AMY KINNEAR