19/04/2019
Apple and Cinnamon Hot Cross Buns
Bread / Autumn / Warren Olds / Serves: 20


260gm raw caster sugar
1/2 lemon, juiced
375 ml water
1/2 lemon, cut into 5mm-thick slices
1+1/2 Granny Smith apples, peeled, cored, diced
1 cinnamon quill

700gm plain flour
150gm sultanas or golden raisins
50gm dried apple, diced
30gm candied orange, diced
3 tsp ground cinnamon
1/2 tsp allspice
Finely grated rind of 1 orange and 1 lemon
14gm dried yeast
65gm raw caster sugar
1 tsp salt

380 ml milk
100 gm butter, coarsely chopped
1 egg

50gm plain flour
70ml cold water

1/2 tsp ground cinnamon
1 tbsp Cognac




Notes:



Source:

Australian Gourmet Traveller magazine
April 2010


Combine sugar, lemon juice and water in a saucepan, and stir over medium-high heat until sugar dissolves.
Add lemon slices to pan with Granny Smith apple and cinnamon quill.
Bring to the simmer, reduce heat to medium and cook until lemon and apple are translucent (20-25 minutes).
Strain, reserving fruit and syrup separately.
When cool enough to handle, dice lemon, combine with apple and set aside.

In a small bowl combine sultanas, dried apple, candied orange, ground cinnamon, allspice, and rinds with a enough flour to coat.
In a large bowl mix remaining flour, yeast and sugar, and make a well in the centre.
Combine milk and butter in a small saucepan, warm over low heat until butter melts and mixture is lukewarm (20C).
Whisk in egg, then add milk mixture to flour with the reserved apple, stirring to form a soft dough, adding extra milk if required.
Turn onto a clean surface and knead until smooth and elastic (5-8 minutes).
Add salt and knead for a further 2-3 minutes.
Fold in the dried fruit, spices and rinds.

Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (30-40 minutes).

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

Preheat oven to 220C.
Combine flour and 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 oven to 200C and bake until golden and buns sound hollow when tapped (8-10 minutes).

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