Well I say earl grey but I couldn’t really taste the tea. Maybe my palate is unrefined, reflecting my appearance and general approach to life. Or maybe my super-generous jam distribution combined with the fruits in the bread overwhelmed the tea flavour.
Well it’s a good idea in theory. Earl grey has a bit of a fruity note to it so I thought it’d go well with the bread. I just wanted to make my Easter baking this year a little bit more cultured okay.
Probably will try steeping the tea for longer next time, might even try an overnight infusion.
Don’t get too excited and snip too big a hole to draw your cross, like I did for my first batch. This is the stage where a steady hand comes into play, so just do some deep yoga breathing, pop a beta-blocker, and enter your Sherlockian mind palace.
Also there is nothing more unappetising to look at (and eat) than an unglazed hot cross bun so just remove all inhibitions and slather on an uncomfortable amount of glaze. You are the Picasso of your kitchen. The van Gogh of jam. And the Bob Ross of your own heart (aww).
If this bun doesn’t look like it was from the previous image, it’s because it was a different batch. Sorry for the deception.
And of course, what’s hot cross buns without an unhealthy amount of butter. I like my butter cold, like my heart.
I used the same recipe as the Hot Cross Buns I made last year (Paul Hollywood’s recipe), and just steeped the milk in some earl grey first.
Ingredients (makes 12 medium-sized buns)
- 330ml full-fat milk
- 4 Earl Grey tea bags, opened
- 50g butter
- 500g strong bread flour
- 1 tsp salt
- 70g caster sugar
- 1 tbsp sunflower oil (for oiling the bowl)
- 7g instant yeast (1 sachet)
- 1 egg, beaten
- 75g raisins, soaked in water for at least an hour
- 50g mixed peel
- Zest of 1 lemon
- 1 apple (peeled, cored, and finely chopped)
- 1 tsp ground cinnamon
- 75g plain flour (for making the cross)
- 3 tbsp apricot jam
- Simmer the milk and empty the contents of the teabags to the milk. Take the milk off the heat and steep for at least 30 mins.
- Sieve the milk to remove the bulkier leaves and warm the milk up slightly again. Add the butter to melt the butter. Leave to cool until it’s about body temperature.
- In a large bowl, mix the flour, salt, sugar and yeast. When adding the ingredients to the bowl, add the yeast on the opposite side of the salt and sugar since the latter two could retard the yeast.
- Make a well in the center and pour in the warm milk and butter mixture. Then add the beaten egg. Mix well.
- Knead on a lightly floured surface until the dough is smooth and elastic. It might be sticky at first but just keep kneading until it comes together.
- Put the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise for 1 hour or until doubled in size.
- Mix the dough with the sultanas, mixed peel, lemon zest, apple, and cinnamon. Knead into the dough, making sure everything is evenly distributed. Cover and leave to rise for 1 hour or until doubled in size.
- Divide the dough into 100g portions to make 12 rolls. Shape each dough into a ball by pulling on the top surface to create a smooth top. Arrange the buns on a baking tray, leaving some space between them for expansion. Cover with oiled cling film and leave to rise for 1 hour more.
- To prepare the paste to make the cross, mix the 75g of plain flour with about 5 tbsp of water, adding the water 1 tbsp at a time so you just get a thick paste. Place the flour mixture into a piping bag and pipe a cross pattern onto the top of the bun once they are done with the final proof.
- Bake at 200°C for 20 mins until golden-brown.
- Gently heat the jam until it’s more runny, then sieve it to get rid of any chunks. When the bread and jam is still warm, brush the jam over the top of the buns with a pastry brush and leave to cool.
- If you don’t have a piping bag you can just use a zip-lock bag with a corner cut off.
- Try to use a piping bag with a smaller nozzle to get a neater looking cross.
- I find that soaking raisins beforehand makes them a little more plump and less likely to burn when baking.
- I like to mix in cinnamon with the jam for glazing, to get more cinnamon flavour.