I’ve now just broken up for the most glorious six days off work! To celebrate our last day of work before the Easter holidays I baked these amazing Salted Caramel Hot Cross Buns for my workmates!
I did have a go at Hot Cross Buns last year and they were a bit of a faff to make, they weren’t enough of a faff to not try them again this year! I decided to bake these buns with a wicked twist though, salted caramel in the dough (delicious!) and chocolate chips instead of fruit. They were a bit experimental, but this jazzed up version of Hot Cross Buns turned out to be pretty good in the end! They did not last long at work…
Pre Glaze (above) and Pre Bake (below).
Salted Caramel Hot Cross Buns Recipe
Makes 15 Buns
For the buns:
- 300ml full-fat milk
- 50g unsalted butter
- 500g strong bread flour
- 1 tsp salt
- 75g caster sugar
- Oil (for greasing the bowl when proofing)
- 7g sachet fast-action or easy-blend yeast
- 1 egg, beaten
- 75g chocolate chips
- 75g salted caramel
- 1/2 tsp vanilla bean paste
For the crosses:
- 75g plain flour, plus extra for dusting
- 60ml Water
- 1 egg, beaten
For the glaze:
- 3 tbsp apricot jam
- 2 tbsp water
- Bring the milk to the boil, then remove from the heat and add the butter and salted caramel, stir until melted. Leave to cool until it reaches hand temperature.
- Put the flour, salt, sugar and yeast into a bowl and make a well in the centre. Pour in the warm milk mixture, then add the egg.
- Using a wooden spoon, bring everything together with your hands until you have a sticky dough.
- Tip onto a lightly floured surface and knead by holding the dough with one hand and stretching it with the heel of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic.
- Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
- With the dough still in the bowl, tip in the chocolate chips. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more covered and in an oiled bowl.
- Then divide the dough into 15 even pieces, roll each piece into a smooth ball on a lightly floured work surface.
- Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, then set aside to prove for 1 hr more.
- Heat oven to 200C/190C fan/gas 7. Mix the plain flour with the water to make the paste for the cross. Brush the buns with beaten egg before adding the crosses.
- Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
- Bake for 20 mins on the middle shelf of the oven, until golden brown.
- Gently heat the apricot jam to melt with the water. While the jam is still warm, brush over the top of the warm buns and leave to cool.
- Enjoy with a brew, warmed up and spread with butter, or chocolate spread!!
The buns were perfect whilst still warm, and I seriously recommend warming before eating. I enjoyed mine smothered with butter, but Dr W was very naughty and had them with chocolate spread! Yum!
Now things did get a bit messy whilst making my Salted Caramel Hot Cross Buns. Luckily Oven Pride have released Hob Pride to help clean up after messy cooking serssions! Perfect to get the melted apricot jam I splashed everywhere on my hob…
Have you made Salted Caramel Hot Cross Buns?Have you tried or made any unusual Hot Cross Buns? Let me know in the comments,
P.S. * Post in collaboration with Oven Pride. As ever all words, opinions and photos my own.