Hot Cross Cinnamon Bun Swirl

Today is Good Friday and it is usual that we would sit down for hot cross buns. However, today is Good Friday and I steered away from the usual by making a hot cross bun cinnamon swirl hybrid and I will never look back. I probably couldn’t be more content if I tried.

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Oh my goodness, everyone please come round and eat them otherwise I will finish all 12 myself. A challenge I am pretty much already halfway through. There is so much caramelly, cinnamonny, raisiny, buttery goodness oozing out the oven and wafting round the house. I. Cannot. Deal. And yes, all of the above are words.

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For those essential easter vibesss, I added mixed spice and candied citrus peel, not forgetting the iced cross on top. I set about making the dough last night and then left it in the fridge overnight for its second and final proof. This was something I was a little worried may have a negative effect on the dough but the buns were so light and so soft and fluffy… Ideal actually as I didn’t have to get up and crazy O’clock and knead and wait and shape and wait and then wait some more. Instead I jumped out of bed, threw them in the oven and half an hour later I had treats waiting on the table. (I say that but really the reverse happened, the smell of baking is quite effective as a morning alarm – I don’t think I’ve ever known Will to get out of bed so fast).

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This is the recipe:

Dough-

1/4 cup warm water

10g active dry yeast

1 tsp sugar

1/3 cup caster sugar

3/4 cup milk

50g butter

3 eggs

zest of one orange

pinch of salt

4 cups of plain white flour

Filing-

1/2 cup dark brown sugar

1/4 cup light brown sugar

2 tsp ground cinnamon

1 tsp mixed spice

2 tbs candied citrus peel

1 cup raisin and sultanas

40g soft butter

Topping-

115g butter

3/4 cup dark brown sugar

3/4 double cream

1/4 golden syrup

1 tsp vanilla extract

1/4 currants

Icing Topping-

1 cup icing sugar

1/4 cup double cream

1 tbs water

Filling-

Combine all the ingredients together except the butter.

Icing Topping-

Whisk all ingredients together.

Dough-

Firstly combine the water, yeast and teaspoon of sugar in the bowl of a large stand mixer and leave for around 5 minutes, this should become frothy. When its all dissolved, add the rest of the ingredients to the bowl (leaving one cup of flour out) and mix with a paddle attachment, until just combined. Then using a dough hook and mix slowly. Whilst this is mixing, add your remaining cup of flour. Continue to mix for about 5 minutes.
Grease a large mixing bowl with butter and place your dough in the bowl, making sure to coat the ball of dough with butter (may be tricky because I found the dough to be quite sticky).Cover this with cling-film and set aside in a warmish place for about 2 hours, until it has doubled in size.
Once this is done, tip your dough onto a floured surface and fold a couple of times, then roll out into a rectangle (about 45cm long and 30cm wide). Brush or spread or dot the soft butter over the surface and sprinkle the sugar/cinnamon filling over evenly. Then roll the dough, from the longest edge, into a long log (keep the join seam underneath). Cut into even chunks, mine went into 12 (excluded two trimmed edges). Butter a deep baking pan and place your swirls inside. Cover with a tea-towel and leave in the fridge overnight (or in a warm place for an hour or 2).
 
Topping-
 
Pre-heat the oven to 180 C. To make the topping, melt the butter over a low heat and then add the rest of the ingredients. Bring to the boil and then simmer until everything has dissolved. Pour the majority of this over your buns in the baking tray, evenly coating them. Bake the buns for 35 minutes until they go a deep golden brown (I had to put foil over the top about 25 minutes in to prevent the top burning).
Once cooked, spread the remaining glaze over the buns and then ice your crosses. Serve warm with tea or coffee (and maybe a large glass of water…).
I made the mistake of not taking all the buns out when they were hot so they stuck to the pan a little (good for tray licking though… ).
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