Easter’s Spring Bakes: Marzipan and Cranberry Hot Cross Buns 

Baking is a big part around family holidays, festivities and religion, so here is a modern twist on an Easter classic. It combines a few recipes I’ve seen over the years and makes for a delicious afternoon treat.  

You will need:

  • 100g dried cranberries 
  • 100g dried mixed fruit/currants
  • 200g marzipan
  • 250ml full-fat milk 
  • 50g butter
  • 640g strong white flour, 140g of which for the crosses
  • 7g yeast
  • 85g golden caster
  • 2 large eggs
  • 1/2tsp cinnamon

Making the Hot Cross Buns:

  1. Warm the milk in a saucepan until steaming, then remove from the heat and then add the butter and allow to melt by swirling the pan gently. Allow it to cool slightly. 
  2. Mix the flour, sugar, cinnamon and yeast in a large bowl. Add one beaten egg and milk mix. Mix well and then knead for ten minutes, on a floured surface. Put it in an oiled bowl, cover, and allow to prove for around two hours in a warm place.  
  3. Dust your largest baking tray with flour. Tip the dough onto a floured surface and knead again to get rid of any air bubbles. Roll out the dough to a large rectangle, about 40cm by 30cm. Grate the marzipan straight into the dough, then spread the fruit evenly.  Then roll the longest end into a tight sausage shape.     
  4. Cut into 12 pieces and press them into circle shapes, but try not to overwork the dough. Arrange them on the tray and leave to prove for another hour, while they double in size.     They will be touching after provig. Preheat the oven to 180oC/Gas 4. 
  5. Brush the buns with the other beaten egg. Then make your white cross mix by mixing the remaining flour with enough water for a thick paste. You can use a piping bag, or with a steady hand, a spoon or knife. Bake for 25 minutes or until a they are a golden colour.   
  6. Serve with butter and a good cuppa. Keep them for 3-5 days or 2 months in the freezer. 

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