So it wouldn’t be right for Easter to come and go without me sharing an Easter recipe. Here’s a very special recipe though, Dulche De Leche and Chestnut Puree Hot Cross Buns. It’s a bit trickier to make than my normal recipes, but boy are they tasty!
Hot Cross Buns, the epitome of Easter food for me. Once I open a pack, they rarely last longer than a few days… I’ve never really made my own! So these Hot Cross Buns were on the more challenging side of my baking repertoire and I screamed/shouted a lot whilst making them, but over all it was great fun!
- 500g plain flour
- 1, 7g sachet fast action yeast
- 1/2 tsp salt
- 120g dulce de leche
- 1 tbsp ground cinnamon
- 150ml warm milk
- 150ml warm water
- 125g sultanas
- 100g grated apple
- 60g mixed peel
- 200g pouch of Merchant Gourmet Chestnut Puree
- 200g Dulce de Leche
- 95g flour
- 3 tablespoons water
- 1 medium egg
- 1 medium egg yolk mixed with 2 tbsp milk
- 100g apricot jam
- Get a large bowl. Add the flour, salt, 120g Dulce de Leche and cinnamon. Make a well in the centre. Pour in the yeast, mix a little then add the warm milk, warm water, sultanas, mixed peel, apple and fresh citrus zest. Mix to a firm dough (I used a Magimix for 5 minutes then finished by hand).
- Transfer the dough to a floured worktop and knead for about 10 minutes until the dough is elastic and bouncy (or 5 minutes if you started off in a processor).
- Put the dough back in the bowl and cover with a damp tea towel. Leave to rest for 20 minutes to make the dough easier to shape into buns.
- Get a medium sized bowl. Add the chestnut puree and the 200g dulce de leche. Mix together well, and set aside.
- Cut the dough into 12 even sized pieces. Dust your worktop with flour. Flatten the pieces of dough into 8-10cm circles. Put a dessert spoonful of the chestnut mixture into the centre of each, leaving plenty of dough around the outside. Lightly dampen the dough around the chestnut mixture. Fold the dough over the chestnut mixture until it is completely encased. Dust your hands with flour, and turn each roll so that the join is on the bottom. Roll the buns between your palms until the tops are smooth.
- Preheat your oven to 220c.
- Line a baking tray and put the buns in, just touching each other; they will grow together as they prove. Leave to prove in a warm place for 45 minutes to an hour until they have almost doubled in size.
- Bake in your preheated oven on the middle shelf for 12-15 minutes until golden.
- Mix together the flour for the crosses with the water and whole egg until you have a stiff, smooth paste.
- Once the buns have risen, brush them with the egg yolk and milk mixture. Make a cross on top of each.
- Warm the apricot jam in the microwave with 2 tablespoons of water. Brush this mixture over the top of the buns as soon as they come out of the oven.
- Transfer to a rack to cool, these will store in an air tight container for a week.
- You will also need a 35cm x 25.5cm x 1cm deep (14 x 10 in x 1/2 in) baking tray.
- You need to give yourself plenty of time to make them.
Fresh out of the oven these were SO very tasty, I think I slightly under baked them as the dough was a little close at the bottom (oh yeah get me and my Bake Off terms) but that also could’ve been because of the Dulche De Leche/Chestnut puree muddled in. I don’t think Paul Hollywood would’ve like this recipe- he always moans on the Bake off when wet ingredients get put in to a dough. BUT I am so glad I attempted making them!
The Hot Cross Buns did taste wonderful, and if you want to make it more simple you could omit adding the filling and just use the Dulche De Leche and Chestnut Puree as a spread instead. I think next time round I would do the same (you could even buy them instead of making and use the spread- but where’s the fun in that?!) I should also mention the dough is INCREDIBLY sticky, my Magimix groaned a little so I ended up finishing by hand. So remember LOTS of flour when kneading/cutting into buns.
Are you a Hot Cross Bun Fan? Would you have a go at this recipe? Let me know in the comments,
P.S. Thanks to Merchant Gourmet for supplying the ingredients for this post.