Nothing beats a homemade hot cross bun! These are scented with cardamom and studded with dried apricots for a new twist. Divine served warm, split and slathered with salted butter.
Step 1For the buns, using a pestle and mortar, bash open the cardamom pods. Pick out the seeds (reserve husks) and finely grind. Set aside. Pour the milk into a small pan, add the husks and heat until just steaming.
Step 2Spoon 3tbsp of the warm milk (avoid husks) into a small bowl and mix in 1tbsp sugar and all the yeast. Set aside for 5min, until bubbling. Stir the vanilla and butter into the milk pan, to melt.
Step 3In a freestanding mixer fitted with a dough hook, or in a large bowl with a wooden spoon, mix the flour, remaining sugar, ground cardamom, cinnamon and 1tsp fine salt. Strain in the warm milk and add the yeast mixture and egg. Mix to combine, then knead (in the machine or on a work surface by hand) for 8-10min, until smooth and elastic. Lightly flour your hands if the dough is sticky.
Step 4Knead in the apricots until evenly distributed. Return to a clean bowl, if needed, cover and leave to rise in a warm place for 1-11/2hr, or until doubled in size.
Step 5Line a large baking tray with baking parchment. Divide the dough into 12 equal pieces (weigh for best results) and roll into balls, tucking the dough under at the base to create smooth, taut tops. Arrange the buns on the lined tray, spacing slightly apart. Loosely cover and leave to rise again until visibly puffed, about 45min.
Step 6Preheat oven to 190°C (170°C fan) mark 5. To glaze, brush the buns with beaten egg. For the crosses, in small bowl mix the flour 4-5tbsp water to make a smooth, thick paste. Transfer to a small piping bag (or use a disposable food bag and snip a corner) and pipe crosses over the buns. Bake for 20-25min, or until golden.
Step 7In a small pan, warm the apricot jam with 1tbsp water to loosen. Strain through a sieve, if needed, then brush over the warm buns to add shine. Leave to cool. Serve just warm or at room temperature with butter, if you like.
To Store:
Keep in an airtight container at room temperature for up to 3 days.
GH TIP:
Rising times can vary greatly. On a chillier day it will take the dough much longer to get to doubled in size so look for a nice warm spot.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
