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12/04/2014

John Toal looks at health, relationships, hobbies and family along with great music and chat, big interviews, fascinating people and great craic, plus recipes from Paula McIntyre.

1 hour, 57 minutes

Last on

Sat 12 Apr 2014 10:03

Hot Cross Buns with Morello Cherries and Chocolate

Hot Cross Buns with Morello Cherries and Chocolate

Hot Cross Buns with Morello Cherries and Chocolate

 

650g strong bread flour

50g diced butter

2 teaspoons dried active yeast

1 teaspoon cinnamon

1 teaspoon mixed spice

pinch nutmeg

pinch salt

75g castor sugar

zest 1 orange

1 egg

300ml whole milk at room temperature

75g sultanas

50g morello cherries

30g chopped dark chocolate

1 egg yolk

2 tablespoons plain flour

1 tablespoon honey mixed with ¼ teaspoon mixed spice and ½ teaspoon vanilla extract and slightly warmed

 

Sift the flour into a bowl.

Rub in the butter until it resembles fine breadcrumbs.

Mix in the yeast, spices, salt and sugar.

Make a well in the centre.

Whisk the egg and milk together and pour into the well. Add the orange zest, cherries, sultanas and chocolate.

 

Mix to a loose dough and turn out onto a floured surface. Knead for 5 minutes or alternatively at this stage fit a dough hook onto your mixer and knead it that way.

Place in a lightly oiled bowl, cover with a damp teatowel and leave for 40 minutes.

Knock back the dough and cut into 12 equal pieces.

Roll each piece into a ball and place on a lightly oiled baking tray, not too far apart.

Cover with a damp teatowel and leave for 40 minutes.

Brush with the beaten egg yolk.

Set oven to 220oc.

Mix the flour with enough water to make a paste that is thick enough to be piped.

Place in a piping bag with a thin nozzle or use a disposable one and cut a small hole at the end.

Pipe crosses on the buns.

Bake for 10 minutes then lower the heat to 200oc for a further 5 or until the bottom of the bun sounds hollow when tapped.

Brush with the warm honey mixture and cool on a wire rack.

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