Name: Lemon Cranberry Hot Cross Buns
Prep time: 15 min
Cook time: 260 min
Total time: 15 min
Ingredients: For the dough: ½ tsp Yeast; 250g White flour (strong e.g. canadian); 1 tsp sugar; 5 tsp olive oil; ½ tsp salt; 1 tsp cinnamon; ½ tsp mixed spice; 1 egg; 100 ml almond milk; To add during kneading:; 60g dried cranberries; 40g raisins; Zest of 1 lemon; For the crosses: 2 Tbsp flour + 2 Tbsp water; For glazing: 3 Tbsp sugar; Juice of the zested lemon

Lemon Cranberry Hot Cross Buns

30 Mar 2018

by RickRock

Prep Time

15 minutes

Cook Time

260 minutes

Total Time

15 minutes

Background

This year I thought I'd try a variation on my previous breadmaker recipe. The dough for these Lemon Cranberry Hot Cross Buns is also made in a bread machine and follows much the same procedure as before, but with some little differences which create a subtle, yet distinctly different result. The cranberries & lemon zest gave them a nice zingy flavour. These ones are also dairy free.
The main thing is that everyone really loved them and demanded that I immediately should make a second batch!

Ingredients

For the dough: ½ tsp Yeast
250g White flour (strong e.g. canadian)
1 tsp sugar
5 tsp olive oil
½ tsp salt
1 tsp cinnamon
½ tsp mixed spice
1 egg
100 ml almond milk
To add during kneading:
60g dried cranberries
40g raisins
Zest of 1 lemon
For the crosses: 2 Tbsp flour + 2 Tbsp water
For glazing: 3 Tbsp sugar
Juice of the zested lemon

Instructions

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: squeeze the lemon into a small pan, then add the sugar and bring to a simmer - stirring until syrupy - then brush onto the buns while they're still piping hot!