Hot Cross Buns
Try making traditional Hot Cross Buns on the BBQ! Soft, spiced dough studded with sultanas, topped with a cross, and glazed with apricot jam.
Ingredients
250g/9oz bread flour
Pinch of salt
40g/1½ oz caster/superfine sugar
1 tsp mixed spice
1 tsp ground cinnamon
150ml/5 fl oz milk
25g/1oz butter
9g/2 tsp yeast
100g/3½ oz sultanas
Apricot jam for glazing
For the Cross Paste
70g/2½ oz plain/all-purpose flour
5 tbsp water
Method
Mix all the ingredients except sultanas for 8 minutes in a slow speed mixer.
Prove in a warm place for about 30 minutes until doubled in size.
Knock back the proved dough and knead in the sultanas.
Weigh out 70g/2½ oz pieces of dough and roll into a ball.
Place on to greaseproof paper. Cover and prove again.
Use a mix of flour and water to pipe crosses on top.
Set your BBQ to 200°C/392°F and set the grill up for indirect cooking. On top of the grill pre heat a pizza stone or ceramic plate.
Once the buns are proved, lift them on the paper on to the stone/plate. Cook for 8 minutes.
Then check the buns and at this point pipe the crosses on.
Bake further till golden brown, about 5 more minutes.
Remove from the BBQ and place on a cooling rack.
Glaze with apricot jam.
