Spiced Apple, Sultana & Orange Hot Cross Buns

Spiced Apple, Sultana & Orange Hot Cross Buns

Photography By Ctrlaltdelete Design Solution (Copyright © 2017)

It’s humble, it’s a traditional spring festival treat, it’s bloomin delicious-it’s no other than the Hot-cross Bun! This sweet enriched bready delight is still a firm favourite of the British nation to this day, and although I am not one to stick to tradition I do feel that I need to share with you this wonderful recipe, I did actually pinch the measurements from British artisan baker Paul Hollywood however replaced a few to make it my own.

Rich, fruity and brimming with flavour; I hope you enjoy making these as much as I did, the end result is certainly worth the effort and wait believe me!

 What Will I Need?

1 x Large Mixing Bowl

Pallet Knife OR Dinner Knife

Paper Kitchen Towel

1 x Large Glass OR Ceramic Bowl

Grater

Measuring Spoons

Pastry Brush

Piping Bag

2 X Non-stick Baking trays

Ingredients

Makes 12 small OR 8 Large Buns

400g Wholemeal Flour

100g Unrefined Plain White Flour

1tsp Pink Himalayan Rock Salt OR Sea Salt

2 tsp. Yeast

40g Dairy-free butter (I recommend Soya OR Sunflower)

120ml Almond Milk

120ml Cool Water

1 Medium Banana Mashed

150g Sultanas

1 Dessert Apple OR Small Eating Apple finely diced

Zest 1 Large Orange

2 tsp. Cinnamon

For the Crosses

75g Plain unrefined White Flour

75g Cold Water

Maple Syrup to Glaze

Method

1. In a large bowl, add both the Flours, then place the Yeast one side of the bowl and then the Salt and Sugar the other; mix thoroughly with a pallet knife to ensure the ingredients are well combined.
2. Warm the almond milk in the microwave for 10 seconds OR heat for a couple of minutes in a small pan over the hob, then Make a well in the centre of the flour mixture and to this add the butter, warm milk, half of the cool water and mashed banana.
3. Bring all the mixture together with your hands to form a rough dough, adding a little more water if needed. Knead the dough for 10 minutes until silky smooth with a slight shimmer (this means that the gluten has built up and your dough is ready to prove.
4. Grease the sizes of a large glass OR ceramic dish with a little dairy-free butter, before placing and covering your Dough with a clean tea-towel for up to 3 hours until it has doubled in size.

 1-3 hours later…

1. Place your dough onto a clean work surface then sprinkle the diced Apple, Sultanas, Orange Zest and Cinnamon over the top of it and carefully fold into the dough until evenly dispersed.
2. Place back in the bowl to let prove for a further hour.

 1 hour later…

1. Tip the dough onto a lightly floured work surface and fold inwards until all the air has been knocked out, then divide into either 12 OR 8 equal pieces and roll into balls before dividing between two baking trays about 2cm apart from each other.
2. Let prove for up to 1 hour until doubled in size; the buns should now be touching.
3. Meanwhile pre-heat the oven to 225 degrees C then make the mixture for the crosses by mixing the flour and water together to form a paste, then spoon into a piping bag fitted with a medium nozzle. TIP! The paste will be springy, but fear not as this just the gluten from the flour making it slightly elastic.
4. Carefully Pipe a cross shape over each of the buns.

 To Bake

1. Flick a little Cold Water onto the baking tray around the buns being careful not to splash the buns them selves as this will prevent a good rise.
2. Place in the oven; then turn down the temperature to 200 degrees C as soon as the door is closed; let bake for 18-20 minutes until golden. TIP! To check if your buns are fully baked, tap the base with your finger-tips, if they sound hollow, they’re good to go!
3. Transfer onto a cooling rack, then repeat with the second batch if buns. Let cool for 10 minutes before brushing with a little Maple Syrup.

 Serving Suggestion

Personally, I like to toast mine and then spread with a little thick-cut Orange marmalade, but they’re also delicious served slightly warm with Raspberry Conserve and perhaps a little dairy-free spread; however you like to eat your, I hope you enjoy making and demolishing them!

Thank you for reading.

Although not mandatory, a small donation would be much appreciated for using the recipes that I create, 10% will be going to The Animal Farm Sanctuary to help raise funds to help the Charity continue their amazing work of rescuing animals from abuse and neglect caused by mass farming processes. http://www.thefarmanimalsanctuary.co.uk

Recipe Sauce: http://paulhollywood.com/recipes/easter-hot-cross-buns/

Rocky Road Coconut Crunch

Rocky Road Coconut Crunch

All Photography By Ctrlaltdelete Design Solutions (Copyright © 2017)

Since it’s the start of spring, I thought why not create a double whammy of scrumptious sweet treats to celebrate new beginnings as to me, that is what Easter is all about, the lease of new life. Although the first recipe is rather decadent, it is a treat after all!

Chewy, delectable, moreish, crunchy- Rocky Roads a renowned firm favourite nation-wide, and so I thought, why not create a recipe that combines all the traditional ingredients, with a few extras chucked in for good measure and extra delliciousness! They’re certainly a HUGE hit with my friends and family.

What Will I Need?

1 x Large Glass Bowl

1 x Medium Cooking Pan

Wooden Spoon

1 x Large Mixing Bowl

Silicone Spatula (if you have one)

Pallet Knife OR Dessert Spoon

Tin Foil OR Baking Parchment Paper (NOT Greaseproof).

Brownie Pan

Ingredients

250g Dairy-free Dark Chocolate broken into pieces

½ tsp. Pink Himalaya Rock Salt OR Sea Salt

300g Puffed Rice Cereal

100g Plain dairy-free and egg-free Biscuits roughly crushed (I use Rich Tea)

50g Gelatine-free Marshmallows

25g Sultanas

25g Dates Roughly Chopped

50g Dessicated Coconut

Method

1. Fill a medium size pan with fresh cold water, then place a large glass bowl over the top. Bring the water to a boil before turning back down to a very low heat then place the broken chocolate into the bowl and let melt completely, stirring in the salt half way through melting. Stir occasionally to ensure all of the chocolate is melted until you’re left with a silky consistency.
2. Stir in the crushed biscuits, followed by the Puff Rice cereal and then the remainder of the dry ingredients; mix thoroughly with a wooden spoon, ensuring that everything is well coated in the chocolate.
3. With a spatula, scrape the chocolaty crunchy mixture into the lined brownie pan, then level out with a pallet knife OR the back of a dessert spoon. 
4. Refrigerate for at least 2 hours until completely set. Cut into bars and store in the fridge in an air-tight container. Enjoy!

Serving Suggestions

                                                                                     

Perfect with a good old-fashioned cuppa of course!