Easter recipes: Apple and cinnamon hot cross buns

by Staff Bona

Indulge in the comforting aroma of freshly baked goods with these delightful homemade apple cinnamon hot cross buns. Bursting with warm spices and sweet apple goodness, these buns are a delightful twist on the classic Easter treat. Perfectly soft and fluffy, they’re a delightful addition to any breakfast table or afternoon tea spread. Whether enjoyed fresh out of the oven or toasted and slathered with butter, these buns are sure to delight your senses and leave you craving just one more bite. Join us on a journey to culinary bliss as we craft these irresistible treats together.

Apple & cinnamon hot cross buns

Serves: Makes 20 
Prep Time:  
Cooking Time: 

INGREDIENTS

  • 325 g caster sugar
  • 1 lemon, halved
  • 11⁄2 Granny Smith apples, unpeeled, cored and diced
  • 1 cinnamon quill
  • 5 cups (750 g) plain flour
  • 150 g sultanas or golden raisins
  • 50 g dried apple, diced
  • 30 g candied orange, diced
  • 2 sachets (14 g) dried yeast
  • 31⁄2 tsp ground cinnamon
  • 1⁄2 tsp ground allspice
  • Finely grated zest of 1 orange and 1 lemon
  • 11⁄2 cups (375 ml) milk
  • 100 g butter, coarsely chopped
  • 1 egg

INSTRUCTIONS

  1. Place 260 g sugar, 375 ml water and juice of half a lemon in a small saucepan. Stir over medium-high heat until the sugar dissolves. Cut remaining lemon half into 5 mm-thick slices, add to saucepan along with fresh apple and cinnamon quill. Bring to the simmer, reduce heat to medium and cook until apple and lemon are translucent, 25 min. Strain, reserving fruit and syrup separately. Dice lemon and place in a bowl with apple; set aside.
  2. Place 700 g flour, sultanas, dried apple, candied orange, yeast, 3 tsp ground cinnamon, allspice, zest, remaining sugar, reserved fruit and 1 tsp salt in a large bowl; make a well in the centre. Heat milk and butter in a saucepan over low heat until lukewarm and butter has melted. Whisk in egg, then add milk mixture to flour, stirring to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, 8–10 min. Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size, 30–40 min.
  3. Knock back dough, divide into 20 even pieces, then knead each into a smooth ball. Place one dough ball in the centre of a large baking tray lined with baking paper; arrange remaining balls in concentric circles, leaving 1 cm between each for dough to expand. Cover and stand in a warm place until doubled in size, 30–40 min.
  4. Preheat the oven to 220°C (200°C fan). Place remaining flour and 60 ml cold water in a bowl; stir to a smooth paste. Spoon into a piping bag fitted with a small nozzle and pipe a cross on each bun. Bake for 10 min, reduce the oven to 200°C (180°C fan) and bake until golden and buns sound hollow when tapped, a further 8–10 min.
  5. Combine the reserved syrup and remaining ground cinnamon in a small saucepan. Brush over hot buns, then transfer to a wire rack to cool.

Compiled by Savanna Douglas

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