Easter means 2 things (in terms of food); chocolate and hot cross buns. The later being a must on the table for Easter Sunday breakfast or afternoon tea (or both).
You can easily vary the flavour of the basic currents and mixed peel hot cross buns by easily adding chocolate chips, diced apple, cranberries or orange zest.
For this recipe I tried infusing an earl grey tea flavour into the milk and raisins to combine the 2 things that are enjoyed by most this Easter.
This year I made enough hot cross buns to last a lifetime, but I am sure they will be eaten before I know it!
1 earl grey tea bag
500g strong white bread flour
2tsp ground cinnamon
200g raisins, soaked in earl grey tea for 2 hours
Gently heat up the milk and butter with the tea bag, leave to infuse for about an hour- the longer the more concentrated the flavour After an hour add the egg and mix all together
In a large bowl, mix the flour, sugar, salt, ground cinnamon and yeast
Remove the tea bag from the milk, then pour in to the flour and mix together using a wooden spoon or electric beater
Knead the dough for about 10minutes by hand or 5 or so minutes by a mixer until the dough becomes smooth and soft to the touch
Lightly oil a baking sheet, then add the dough and cover with an oiled piece of cling film. Then leave to rise for about an hour until doubled in size
Remove the dough from the baking tray onto the surface and fold and knead in the sultanas (which have been drained and dried) until evenly incorporated
Divide the dough roughly into 10 balls, places each one onto the oiled baking sheet, cover again and leave to rise for about 30 minutes
Meanwhile preheat the oven to 200oC
For the cross mix the flour with just enough water to make a paste, then transfer into a piping bag
Pipe a cross over each bun
Add to the oven and bake for 15-20minutes
To make the glaze, mix the milk and sugar in a saucepan and bring to a simmer until the sugar has dissolved
Glaze the buns with the sweetened milk once the buns have just come out the oven, for the final finish