Hot cross cinnamon buns
MAKES 12
PREP 25 mins
COOK 25 mins plus 3 hrs proving
MORE EFFORT V
250ml whole milk
1 lemon, zested
150g butter, cubed
640g strong white flour, plus extra for dusting
2 tsp cinnamon
85g golden caster sugar
7g sachet fast-action dried yeast
2 medium eggs, beaten separately a little vegetable or sunflower oil, for proving
50g light brown soft sugar
100g mixed dried fruit
100g cream cheese
75g icing sugar
1 Warm the milk and lemon zest in a small saucepan until steaming. Remove from the heat and add 25g butter, swirling until it has melted and the milk has cooled slightly.
2 Mix 500g flour, 1 tsp cinnamon, the caster sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and one of the beaten eggs, then combine with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic, about 10 mins – the dough should bounce back when pressed with your finger. Transfer to an oiled bowl, cover with a tea towel and leave to rise for 2 hrs or until doubled in size.
3 While the dough rises, make your cinnamon butter. Mash the remaining butter and cinnamon with the light brown sugar.
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