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Apricot and cardamom hot cross buns

Jeremy and Jane Strode

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Apricot and cardamon hot cross buns
Apricot and cardamon hot cross bunsMarco Del Grande

Substitute the apricots and cardamom with sultanas and mixed spice for a more traditional hot cross bun.

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Ingredients

  • 20g dried yeast

  • 100g caster sugar, plus a pinch

  • 100g butter

  • ½ tsp salt

  • 2 egg

  • 500g plain flour

  • ½ tsp ground cardamom

  • 200g apricots, chopped

  • 90g self-raising flour

  • 10g skim milk powder

  • 100g apricot jam.

Method

  1. Mix yeast with 200ml warm water and a pinch of sugar in a bowl. Leave in a warm place to activate. Place butter, salt, cardamom, remaining sugar and 500g flour in a mixer and combine.

    Add eggs and activated yeast and beat until smooth. Add apricots and when combined leave in a warm spot to double in size.

    Pre-heat oven to 190C. Knock back dough and knead until smooth. Cut into 12. Roll into balls and place on a lined baking tray so the balls just touch. Allow to prove for 30 minutes. Mix together 100ml water, self-raising flour and milk powder.

    Pipe over dough balls to form crosses. Bake for 30 minutes or until puffed and golden. Heat apricot jam with a dash of water and bring to the boil. Brush over hot cross buns once cooked. Serve with butter and more apricot jam.

     

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