Apple hot cross buns

Name: Apple hot cross buns
Ingredients: 250 g strong bread flour; 250 g white flour; 7 g sachet of instant dried yeast; 50 g caster sugar; 50 g raisins; 1 Jazz apple - chopped into small pieces; 50 g Jazz apple puree ((make your own by slowly cooking down Jazz apples over a low heat and then blending)); 1 zest of an orange; 1 tsp cinnamon; 125 ml almond milk; 125 ml lukewarm water; 5 tbsp white flour; 60 ml water; 1 tbsp apricot jam

Apple hot cross buns recipe by Jazz. Bake traditional Easter treats with a fruity twist... these apple hot cross buns are great for Spring!

Brought to you by Jazz™ Apples

Apple hot cross buns recipe by Jazz

Bake traditional Easter treats with a fruity twist... these apple hot cross buns are great for Spring!

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Servings

Ingredients

250 g strong bread flour
250 g white flour
7 g sachet of instant dried yeast
50 g caster sugar
50 g raisins
1 Jazz apple - chopped into small pieces
50 g Jazz apple puree ((make your own by slowly cooking down Jazz apples over a low heat and then blending))
1 zest of an orange
1 tsp cinnamon
125 ml almond milk
125 ml lukewarm water

For the hot cross

5 tbsp white flour
60 ml water

For the glaze

1 tbsp apricot jam

Instructions

In large bowl mix the flours, salt, instant dried yeast, caster sugar, raisins, chopped JAZZ™ apple, cinnamon, JAZZ™ apple puree and orange zest.

Add in the lukewarm water, almond milk and stir everything with a wooden spoon.

When the mixture starts to stick together, tip the dough onto a flour dusted surface and start kneading it with your hands.

Knead the mixture by stretching out and pulling it back in for about 10 minutes. Make a round ball by the tucking the corners underneath.

Place the dough back into the bowl and cover it with some cling film. Place it into a warm spot and let it rise for 2 hours or until it doubles in size.

Tip the dough onto a dusted surface. Push the air out with your fingers and divide it into 9 balls. Rotate the balls into your hands and tuck the ends underneath so you should be left with a fairly smooth ball.

Lay the dough balls onto a baking tray covered with baking paper so they just touch each other.

Cover again with cling film or a tea towel and place the tray on a warm spot to let it rise for another 30 minutes.

Preheat the oven to 200 degrees Celsius.

To make the “hot cross” mixture simply mix the flour with the water until you have an icing sugar kind of consistency. Using a ping bag or a ziplock bag and pipe crosses the buns.

Place the buns in the oven and bake for 20 minutes until the buns are golden.

Remove the buns from the oven and while they are still hot brush them with the apricot glaze.

Place them on a rack to cool and enjoy!