Directions: |
Directions:1. Line a baking tray with parchment paper and dust lightly with some flour.
2. In the bowl of a stand mixer, add the warm water, yeast, sugar, egg, flour, olive oil, salt, cloves, cinnamon, ginger and raisins.
3. Using a dough hook attachment, mix the ingredients on low speed for about 4-5 mins until they have come together.
4. Dust your table with some flour and dump the dough onto the work surface.
5. Sprinkle some extra flour on top of the dough if it seems sticky and knead the dough into a ball shape.
6. Transfer the ball to a bowl that has been lightly sprayed with oil.
7. cover with plastic wrap and leave in a warm, humid place until doubled in size.
8. Once the dough has risen enough, dump it back out onto the table and knock out all of the air from it.
9. Roll the dough into a log shape and cut it into 12 even sized pieces.
10. Roll each into a tight ball and place on your prepared baking pan in a 4x3 pattern making sure to place each ball almost touching.
11. Cover with a clean towel and let rise for another hour or until they have started to rise and touch sides with each other.
12. Preheat the oven to 375ºF.
13. While they are rising, make the mixture for the cross. Mix the water and flour together to form a smooth paste. Once the buns are ready for the oven, using a piping bag with a very thin nozzle or ziplock bag with the corner snipped off, squeeze the cross mixture across the buns in both directions to form the cross.
14. Place in the oven and bake for about 20 mins until the buns are golden brown.
15. Bring the apricot jam and water to a boil in a pot. Simmer until thin and runny.
16. Glaze the buns and let cool. Best served the same day. |
This recipe for Easy Easter Hot Cross Buns is from