OrchardWorld's Apple and Cinnamon Hot Cross Buns

Recipe below...

Makes 500ml  | Prep 10 mins

INGREDIENTS 

325g golden caster sugar

1 OrchardWorld lemon

2 OrchardWorld apples, unpeeled, cored and diced

1 cinnamon stick

750g plain flour

150g sultanas or golden raisins

14g dried yeast

3½ tsp ground cinnamon

½ tsp allspice

Finely grated rind of 2 OrchardWorld Oranges and 1 OrchardWorld Lemon

380ml milk

100g butter, coarsely chopped

1 egg

METHOD

1. Combine 260g sugar and 375ml water in a saucepan, then squeeze in the juice of half a lemon and stir over a medium-high heat until the sugar dissolves. Meanwhile, cut the remaining lemon half into 5mm-thick slices, add to pan with the diced apple and cinnamon stick. Bring to a simmer, reduce the heat to medium and cook until the lemon and apple are translucent (20-25 minutes). Strain, reserving fruit and syrup separately. When cool enough to handle, dice the lemon, combine with the apple and set aside.

2. Combine 700g flour, sultanas, yeast, 3 tsp ground cinnamon, allspice, rinds, remaining sugar, reserved apple mixture and 1 tsp salt in a large bowl and make a well in the centre. Combine the milk and butter in a small saucepan, warm over low heat until the butter melts and the mixture is lukewarm. Whisk in the egg, then add milk mixture to the flour, stirring to form a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (30-40 minutes).

3. Knock back the dough, divide into 20 even pieces, then knead each piece into a smooth ball. Arrange the dough balls into two concentric circles on a large round or rectangular baking tray lined with baking paper, leaving 1cm between each for the dough to expand. Cover with a tea towel and stand in a warm place until doubled in size (30-40 minutes).

4. Preheat the oven to 220°c. Combine the remaining flour and 70ml cold water in a bowl and stir to a smooth paste. Spoon into a piping bag fitted with a small plain nozzle and pipe a cross shape onto each bun. Bake for 10 minutes, reduce the oven to 200°c and bake until golden and the buns sound hollow when tapped (8-10 minutes).

5. Meanwhile, combine the reserved syrup and remaining ground cinnamon in a small saucepan and stir over medium heat until syrupy. Brush thickly over the hot buns, then transfer to a wire rack to cool.

OrchardWorld Products are available at Ocado, Amazon Fresh, Booths, Whole Foods Market, and Costco OrchardWorld's Easter Bunny Pancakes with Fruit › OrchardWorld's Clementine and Lemon Juice › OrchardWorld's Apple and Cinnamon Hot Cross Buns ›