Moroccan Spiced Hot Cross Buns
An unusual take on the humble hot cross bun, this dough is packed with spices and apricots to make warming treat for Easter.
Author: Actually Mummy…
Recipe type: Cakes and bakery
- 275ml lukewarm milk
- 1½ tbsp dried active yeast
- 80g caster sugar
- 625g strong white bread flour, sifted
- 1 tsp salt
- 2 tsp Schwartz ground cinnamon
- 1 tsp Schwartz ground cloves
- ½ tsp Schwartz ground turmeric
- 6 Schwartz cardamon pods
- 25g butter, chopped
- zest of 1 orange
- 1 egg, beaten
- 100g dried apricots, finely chopped
- 40g chopped pistachio nuts
- 2 tbsp plain flour
- 2 tbsp golden syrup
- Whisk 1 tsp sugar with 150ml of the warmed milk. Add the yeast and whisk again. Leave to stand for around 10 minutes until a thick froth has developed on top of the milk.
- Mix the remaining sugar with the flour, ground spices and salt.
- Crack open the cardamon pods and grind the seeds with a pestle and mortar to a fine powder, then add this to the dry ingredients. Mix well, then place in a mixer bowl, add the butter, and rub in using the beater. Alternatively, rub the butter in by hand.
- When the mixture resembles breadcrumbs, make a well in the centre.
- Add the orange zest, egg and remaining warm milk into the well.
- Whisk the milk and yeast mixture again then add this to the mixer bowl.
- Using the dough hook, slowly mix to a soft dough, then continue mixing for around 10 minutes, until the dough is smooth and elastic. Alternatively you can remove the dough and knead on a floured board for 10 minutes.
- Towards the end of the kneading time, add the chopped apricots and nuts, and work into the dough evenly.
- Turn the dough into a greased bowl, cover with greased clingfilm, and leave to rise in a warm place for around an hour, or until doubled in size.
- Turn the proved dough out onto a board and knead lightly again, before placing back into the bowl to rise again, for around 30 minutes.
- Divide the dough into 12 even pieces, then place on an oiled baking sheet, cover with the clingfilm, and leave to rise one more times for 10-15 minutes.
- Preheat the oven to 200C/180CFan/400F/Gas Mark 6
- Mix the 2 tbsp flour with water to form a thick but runny paste. Spoon into a disposable icing bag and snip the end off.
- Carefully pipe a cross on each bun.
- Bake for 15-20 minutes or until browned on top and springy to touch. Remove from the oven and allow to cool.
- Heat the syrup gently in a pan and glaze each bun with a pastry brush while they cool.