Easter is one of the best times of year for foodies. From roast lamb to Easter bakes, there’s plenty to keep home bakers occupied and food lovers’ tummies pleasantly amused. But there’s nothing more iconic at Easter than Hot Cross Buns and nothing more satisfying than baking them yourself. And who better to turn to than original Great British Bake Off winner, Edd Kimber, otherwise known as The Boy Who Bakes.

Watch this video where Edd shows you how to bake Spiced Chocolate and Orange Hot Cross Buns whilt sharing plenty of handy baking tips to ensure that your buns are perfect when you get them out of the oven.



Serves 8

INGREDIENTS

For the buns:
225g plain flour
1 tsp salt
25g Stork block
7g sachet fast action dried yeast
40g sugar
15g cocoa powder
55g milk chocolate, chopped
55g dried apricots, chopped
Zest 1 orange
1 tsp mixed spice
150ml semi skimmed milk

For the crosses:
25g Stork tub
55g plain flour
4 tbsps water

For the glaze:
2 tbsps sugar
1 tbsp fresh orange juice

METHOD

1. Sieve the flour and salt into a mixing bowl and rub in the Stork until mixture resembles fine breadcrumbs. Stir in the yeast, sugar, cocoa, spice and orange zest.

2. Warm the milk to 37C or lukewarm, pour into the flour mixture and mix to a soft dough.

3. Turn out on to a floured surface and knead dough until elastic and no longer sticky. Cover with lightly oiled clingfilm and leave in a warm place until the dough has doubled in size.

4. Knead in the chocolate and apricots and shape into eight to nine rolls and place them on a greased baking sheet. Cover with lightly oiled clingfilm and leave in a warm place for about 45 minutes.

5. To make the crosses, blend the Stork with the flour and four tablespoons of water. Gently remove the clingfilm from the buns and pipe the mixture into a cross on top of each.

6. Bake in a preheated oven at 210C, 190C fan, gas mark 7 for about 15 minutes until golden brown.

7. To make the glaze, gently warm the sugar and orange juice until dissolved. Brush over the hot buns, return to the oven and cook for a further two minutes.

For more baking tips and advice, watch Edd Kimber's Easter Baking SOS.



April 2014