Caramelised apple and cinnamon hot cross buns with ginger glaze syrup
This vibrant twist on traditional hot cross buns is the perfect bake for this Easter Sunday. Using Doves Farm organic white spelt flour in the dough, with added caramelised apple, cinnamon and nutmeg, these are truly irresistible. Brushed while warm with a ginger infused-apricot glaze, enjoy these fresh out of the oven or toasted with whipped cream.
Ingredients
Metric
Imperial
Caramelised apples
- 1 tbsp of unsalted butter
- 2 apples, peeled and diced to 1 cm pieces
- 50g of brown sugar
- 1 pinch of cinnamon
Bun dough
- 180g of whole milk
- 75g of unsalted butter
- 12g of Doves Farm Quick Yeast
- 50g of warm water
- 450g of Doves Farm Organic White Spelt Flour
- 1 tsp xanthan gum, optional
- 100g of light brown sugar
- 1/2 tsp salt
- 1 pinch of mixed spice
- 1 pinch of ground cinnamon
- 1 large egg
Crosses
- 100g of Doves Farm Organic White Spelt Flour
- 50g of water
Ginger glaze
- 100g of caster sugar
- 100ml of water
- 10g of fresh ginger, sliced into strips
- 1 tbsp of apricot jam
Method
Begin by making the caramelised apples. Melt the butter in a pan over a medium heat. Add in the apples once the butter is foaming, then add the brown sugar and cinnamon. Stir regularly until the sugar syrup begins to thicken. Remove from the heat after a couple of minutes and set aside
- 1 tbsp of unsalted butter
- 2 apples, peeled and diced to 1 cm pieces
- 50g of brown sugar
- 1 pinch of cinnamon
To make the hot cross bun dough, gently warm the milk in a small saucepan until just before it boils, then add in the butter. Once the butter has melted, remove from the heat
- 180g of whole milk
- 75g of unsalted butter
Whisk together the yeast and warm water then set aside
- 12g of Doves Farm Quick Yeast
- 50g of warm water
In a separate bowl, sieve together the flour, xanthan gum (if using) and sugar. Add in the salt and ground spices
- 450g of Doves Farm Organic White Spelt Flour
- 1 tsp xanthan gum, optional
- 100g of light brown sugar
- 1/2 tsp salt
- 1 pinch of mixed spice
- 1 pinch of ground cinnamon
Make a well in the middle of the flour mixture. Add in the egg, followed by the milk mixture and then the yeast mixture. Mix the flour into the liquid with your hands of a wooden spoon until a shaggy, sticky dough forms
Fold in the caramelised apples and knead gently on a lightly floured surface until fairly smooth
Transfer the dough to a bowl and cover tightly with cling film. Leave to prove for an hour
Once doubled in size, knock back the dough and gently knead for a minute, before diving into 12 small balls
Place the buns onto a baking tray lined with parchment paper, then cover with cling film and leave to rise for another hour
Towards the end of rising time, preheat the oven to 180°C fan
For the ginger-infused syrup, simmer the water, sugar and ginger together for 10 minutes, until the sugar has dissolved and the syrup is fragrant, then set aside
- 100g of caster sugar
- 100ml of water
- 10g of fresh ginger, sliced into strips
Mix together the flour and water until you reach a pipeable consistency. Transfer the mix to a small piping bag
- 100g of Doves Farm Organic White Spelt Flour
- 50g of water
Once the buns have risen, pipe a line along each row of the buns, then repeat in the other direction to create crosses
Bake for 20 minutes on the middle rack of the oven, until the buns are golden brown
Once the buns are ready, combine the apricot jam and the ginger-infused syrup until the jam has loosened and is a smooth consistency. Brush the glaze over the buns, then serve
- 1 tbsp of apricot jam
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