Easy stout hot cross buns
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Easy stout hot cross buns
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My all-time favourite and easy hot cross buns with stout.
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Ingredients
- 1 x 340ml bottle Castle Milk stout
- 2 tsp instant dry yeast
- 2 tsp cinnamon
- 1/1/2 tsp ground ginger
- 1 tsp mixed spice
- 870 g flour divided
- 100 g citrus peel
- 150 g raisins
- 150 g dried cranberries
- 100 g soft dried apricots finely chopped
- 250 ml strong black tea
- 1 egg
- 50 g melted butter
- 50 g caster sugar plus extra for glaze
- 1 ½ tsp salt
Instructions
- Prepare the mix the night before by mixing the stout, spices, yeast and 320g of flour in a large bowl. Mix to combine everything and leave uncovered.
- Brew a strong cup of tea in 250ml boiling water and pour this over the raisins, dried cranberries, peel and apricots in a separate bowl.
- The following day, mix the egg and melted butter with the fruit, and then stir this into beer and spice batter.
- Add the remaining 550g flour, sugar and salt. Tip this onto a work surface and briefly knead to form a large ball. Leave for 10 minutes. Lightly oil your hands and knead the dough for 10 seconds, leave for 10 minutes, then repeat twice more at 10-minute intervals, then leave for an hour covered with a tea towel in a warm spot.
- Using a bread cutter or sharp knife, divide the dough into 100g pieces (use a scale to make this easier and to achieve consistency) and shape them into balls. Arrange these on a large baking tray lined with baking paper so they are just touching each other. Cover with a tea towel and place in a warm spot for 90 minutes.
- Preheat the oven before the proving has finished. Mix a little flour with water to form a runny paste consistency (use an electric whisk to get this smooth if necessary). Place in a plastic piping bag and cut a very small edge off the tip. Pipe crosses on each ball of dough. Bake at 200C (180C fan-assisted) for 25 minutes.
- If necessary, loosely cover with a sheet of tin foil to prevent over-browning. Mix 2 tablespoons of castor sugar with 2 tablespoons of water and brush this over the hot cross buns as they come out of the oven. Serve with lashings of butter.
Notes
- Freeze any leftover hot cross buns for later use. You can pre-slice them to make it easier to toast from frozen.
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