Easter wouldn’t be Easter without delicious hot cross buns. The School of Artisan Food has shared this wonderful recipe for its indulgent Apple, Honey and Sultana Hot Cross Buns to inspire everyone to get baking with friends and family at home over the Bank Holiday.
MD Julie Byrne said: “Easter is a traditional time for people to get together with friends and family so why not take the opportunity to have some fun baking hot cross buns together at home. Here at the School, we believe everyone should have the opportunity to understand food provenance, be adventurous about what they eat and to be confident and creative around food.”
Based on the beautiful Welbeck Estate in the heart of Sherwood Forest, The School offers a tranquil environment for people of all skill levels to expand their knowledge through a wide range of short courses in baking and patisserie, cheesemaking, butchery and charcuterie, ice cream and chocolate making, preserves, charcuterie and brewing. It also offers an accredited 6-month Advanced Diploma in Artisan Baking and the UK’s first ever artisan food production degree. Places are filling up fast for the degree starting in October, but prospective students still have time to apply before the 6 May deadline.
Feeling inspired? Then check out the range of baking courses on offer from Introduction to Sourdough or Patisserie to French Baking or Pizza Making.
Don’t forget to tag in @artisanschool with those homemade hot cross buns creations.
Apple, Honey and Sultana Hot Cross Buns
Makes 16 buns
350g bread flour
25g fresh yeast
40g egg, beaten
300g milk sponge
12g fresh orange zest
12g fresh lemon zest
12g mixed spice
Honey for glazing
Method – make in advance
In a pan, gently warm the milk then stir in the fresh yeast before adding the bread flour. Mix by hand with a wooden spoon until evenly mixed. Cover and leave overnight (or least 12 hours) in an ambient temperature.
This can be made in advance or on the day. Sieve the flour into a bowl and add water, veg oil and whisk until smooth and shiny. Place into a polythene piping bag and use when required.
Method – on the day
By hand or using a spiral mixer, mix together the milk sponge, bread flour, fresh yeast, salt, water, and egg. Mix in the butter and honey, then add the fruit and mixed spice making sure everything is evenly mixed. The dough should be soft to touch.
Tip the dough onto a lightly floured surface and divide into 16 even amounts of dough. Shape each one by hand into a bun. Place buns close together on a lined baking tray in groups of 4. You may wish to use two baking trays. Leave to prove at approximately 30°C for 1 hour.
To find out more, visit https://www.schoolofartisanfood.org/