Apricot Hot Cross Buns
These Apricot Hot Cross Buns are actually very much the same as theBreadmaker Hot Cross Bunsrecipe I published some years ago! The reason they’re apricot is because that’s the only dried fruit I’d got in the cupboard and I couldn’t get any more because of the Covid-19 lock down! As it turned out, they’re very tasty and well-received by the family.
Ingredients
Method
- Attach the kneading blade (if you have one) onto the bread machine spindle then add all the dough ingredients into the bread pan in the above order.
- Select the appropriate kneading setting as per your machine’s instructions. This is normally about 2 – 2½ hours. If it has an auto dispenser put the dried fruit into it, otherwise add them when indicated by the machine.
- When the cycle completes, take out the dough and divide them into eight equal ball shapes. Put them on a lightly greased baking tray which you should put into a warm place (about 40°C) to allow to prove. They ought to take about ½ an hour to more or less double in size.
- Meanwhile make the paste: of flour & water which you then pipe onto each bun to make the crosses. Preheat the oven to 220°C.
- Pop the tray of buns into the oven for about 15 minutes – just keep an eye on them and take out when they’re nicely golden brown.
- Meanwhile make the glaze: put the sugar and water in a small pan and boil for about 5 minutes to make a syrup which you brush onto the buns while they’re still piping hot!