Gelf's winning Hot Cross Buns
This is the recipe that our Executive Head Chef used for his Hot Cross Buns in the River Cottage team challenge.
Method for the dough:
Combine the flour, sugar, yeast and salt together
Melt the butter on the stove but don’t get too hot and add to the dough, do not mix at this point, place the milk and zest in a saucepan and heat until blood temperature, add this to the flour and then the beaten egg, mix until a sticky dough forms.
Turn out onto a work surface and knead for 10 minutes (time yourself because time slows down when kneading dough)
Once kneaded place in a bowl and allow to prove for 1 and a half hours
Whilst the dough is proving prepare the dried fruit, add the spices, lemon and orange zest and juice, mix and cover and leave for at least 1 hour
Once the dough has proved pour over the soaked fruit, gently combine in the bowl, eventually turn onto the work surface and work until the rest of the fruit is combined, once combined return to the bowl and allow to prove for a further 1 hour.
Once the second prove is over split the dough into 130g balls with any leftover being spread between the balls
Round the balls and place evenly on a couple of lined baking trays, cover and allow to prove for a further 45 minutes
Place all the ingredients in a bowl and whisk together until smooth, once smooth place in a piping bag with a small end snipped off
Crossing the buns
Once the buns have proved uncover and pipe a cross on top of each one, place in an oven preheated to 210 degrees Celsius cook until well browned approx. 15 mins they may need a turn halfway through
Place the water and sugar into a pan, bring to boil and cook until a loose syrup is formed
Glazing the buns
Once the buns are cooked remove from the oven place on a wire rack and brush with the glaze
Ingredients for the dough
540g Strong bread flour
1 whole egg beaten
50g good butter
70g golden caster sugar
pinch of salt
8g fast action dried yeast
330g slightly warmed milk
zest of one orange
Ingredients for the fruit
200g mixed dried sultanas
1 tsp ground ginger
1tsp ground cinnamon
1/2 teaspoon of mixed spice
Zest and juice of 1 orange and one lemon.
pinch of salt
pinch of baking powder.
100g golden caster sugar