A new take on hot cross buns - perfect for Easter celebration
It's not Easter without delicious hot cross buns! But have you heard of a hot cross bun pot loaf? This season, we decided to take these delicious buns to the next level by baking a new recipe inspired by the original hot cross bun. This recipe requires the dough to rise so it's perfect to bake in a round dutch oven. We used the Le Creuset Signature Cast Iron Round Dutch Oven 20cm to make sure the loaf rises perfectly and its beautiful design and sturdy handles make serving from oven to table a breeze.
Ingredients
- 310ml milk
- 50g (55ml) butter
- 500g (890ml) bread flour
- 5ml salt
- 75g (90ml) caster sugar
- 1 x 10g packet instant yeast
- 1 egg, beaten
- 125g mixed cake fruit mix
- 100g chocolate chips
- 5ml ground cinnamon
- 30ml sugar
- 15ml water
- 50g (95ml) icing sugar, sifted
Method
- Heat milk and butter together in a saucepan. Bring to a boil, then take heat and leave to cool at room temperature.
- Place the flour, salt, sugar, oil and yeast in a batter bowl. Mix well. Add the cooled butter and beaten egg, and mix well with a spatula. The dough should be very moist. Place the dough on a well-floured work surface and knead for at least 10 minutes. Lightly oil a batter bowl and place the dough into the bowl. Oil the surface of the dough and cover with cling film. Place in a warm place and let it double in volume.
- Once the dough has doubled in volume, place it on a floured surface and knock it down. Flatten the dough and add the fruit mix, chocolate chips and cinnamon. Knead together and place the dough in a greased round casserole. Cover with cling film and leave in a warm place to rise. Preheat oven to 180°C.
- The dough should rise to the top of the casserole dish. Place in the oven and bake for 1 hour. Halfway through the baking process, place a piece of foil on top of the bread to prevent it from baking too dark on top. Knock the bread on top and if you hear a hollow sound you will know it is ready. Mix the 30ml sugar and 15ml water to form a syrup. Remove the bread from the oven and brush with the sugar syrup. Turn the bread out and leave to cool. Place the icing sugar.
- Mix the 30ml sugar and 15ml water to form a syrup. Remove the bread from the oven and brush with the sugar syrup. Turn the bread out and leave to cool. Place the icing sugar in a mixing bowl and add some cold water, little by little until you have icing. Drizzle the icing over the bread and serve with butter.
Cook's Notes: The rising process of dough differs from day to day. It all depends on how hot or cold it is. It could take up to 2 hours to double in volume.
Recipe source: Le Creuset
