Fercullen-Glazed Hot Cross Buns
Everyone loves Hot Cross Buns- that first taste of Easter! But have you tried baking your own? They are very easy and taste so much nicer straight out of the oven! We’ve made ours with a Fercullen Whiskey Glaze. The citrus and spice notes in the whiskey pair really well with the candied peel and cinnamon in the buns! We’ve also swapped the more usual apricot jam in the glaze for an Irish Apple Jelly from Highbank Orchards.
Here’s the recipe!
For the buns
- 300ml full-fat milk , plus 2 tbsp more
- 50g butter
- 500g strong bread flour
- 1 tsp salt
- 75g caster sugar
- 1 tbsp sunflower oil
- 7g sachet fast-action or easy-blend yeast
- 1 egg , beaten
- 75g sultanas
- 50g mixed peel
- zest 1 orange
- 1 apple , peeled, cored and finely chopped
- 1 tsp ground cinnamon
For the cross
- 75g plain flour , plus extra for dusting
For the glaze
- 3 tbsp apple jelly ( we use Highbank Orchard)
- 30 ml Fercullen Irish Whiskey
- STEP 1
Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Mix well, then bring everything together with your hands until you have a sticky dough.
- STEP 2
On a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Its possible and easier (!) to do this in a food mixer with a dough hook. 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.
- STEP 3
With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well mixed. Put back into an oiled bowl and leave to rise for 1 hr more, or until doubled in size, Cover the bowl with some well-oiled cling film to stop the dough getting a crust.
- STEP 4
Divide the dough into 15 even pieces (about 75g per piece). 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, or a clean tea towel, then set aside to prove for 1 hr more.
- STEP 5
Heat oven to 220C/200C fan/gas 7. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. 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.
- STEP 6
Gently heat 3 tbsp apple jelly to melt along with 30 ml Fercullen Irish Whiskey. While the jam is still warm, brush over the top of the warm buns and leave to cool… if you can wait! Cut in 2 and smear with Irish butter.
- STEP 7
Share & Eat! Yummmm