Hot cross bun tear and share? A delicious new take on a traditional Easter bun.
But what is a hot cross bun tear and share? Well, it’s what you get when you try to make a hot cross bun loaf but can’t find your loaf pan. I had intended on making a hot cross bun loaf but could I find my loaf pan? I looked high and low and I have definitely lost it. This was even more frustrating because I had only just come back from TK Maxx buying a new frying pan. I was looking at some beautiful loaf pans that had been reduced. Yes I’m sitting here seething.
So instead of baking a loaf I grabbed a large 9″ cake pan and cut the balls of dough smaller and arranged them inside a cake pan instead. Of course I had no idea if it would work but I think it turned out wonderfully regardless. It’s perfect for an Easter afternoon tea or an interesting end to an Easter lunch.
Hot cross buns are an Easter classic they’re a sweet, spiced simple bread dough enriched with dried fruits, cinnamon and mixed spice. Traditionally they are lovingly piped with a milk and flour mixture in a cross shape on top before being baked. If you’ve never made your own I highly recommend it because they’re miles away from what you buy in the supermarket and super easy to do at home. You just need some basic bread making ingredients, dried fruit and spices.
Hot cross bun tear ‘n’ share
Ingredients-for the hot cross buns
- 250 g plain flour sieved
- 250 g strong white bread flour sieved
- 50 g caster sugar
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- zest of 1 large orange
- 75 g butter room temperature
- 1 x 7g sachet fast-action dried yeast
- 1 large egg
- 300 ml milk
- 300 g mixed dried fruit
- 2 tbsp clear apricot jam
Ingredients – for the cross
- 2 tbsp plain flour
- 2-3 tbsp milk
- Line a 9″, round, deep cake pan with baking paper and spray with non stick cooking spray.
- In the bowl of a stand alone mixer, put the flours, sugar, spices, orange zest and 1 teaspoon salt and stir to combine. Remove the bowl from the mixer stand.
- Add the butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.
- Add the dried yeast and mix with your fingertips to combine. Make a well in the middle of dry ingredients.
- Mix together the egg and milk and pour into the well of the dry ingredients.
- Attach a dough hook to your mixer and place the bowl back onto the stand. Mix the dough with the hook on a medium speed for at least 10 minutes.
- Lightly grease a medium mixing bowl and tip the dough into it, cover with clingfilm and leave in a warm place for 1 hour. After 1 hour it should have doubled in size.
- Tip the dough out onto you’re work surface and add the dried fruit. Knead the dough until the fruit is well incorporated.
- Cut the dough into 12 equal pieces, roll the pieces into balls and place into the round baking pan. Set the dough aside for an hour until it has doubled in size again.
- To make the cross, make a paste from the milk and flour. You need a pour-able consistency. Place into a piping bag and snip off the end. Once the dough has risen, pipe a cross onto each round of dough.
- Preheat the oven to 180°C.
- Bake the tear n share in the preheated oven for 35-40 minutes or until deep golden. Immediately turn it out and leave to cool on a wire rack.
- While the loaf is still warm, heat the apricot jam until runny and brush it over the top.
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And there you have it, my hot cross bun tear and share loaf. Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post and let me know how your tear n share goes!