Apricot and Cardamom Hot Cross Buns

Name: Apricot and Cardamom Hot Cross Buns
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 8 cardamom pods; 275 mL whole milk; 75 g caster sugar; 7 g sachet fast-action dried yeast; 1 tsp. vanilla bean paste; 60 g unsalted butter, chopped; 500 g strong white flour, plus extra to dust; 1 tsp. ground cinnamon; 1 medium egg, beaten; 200 g soft dried apricots, finely chopped; 1 medium egg, beaten; 75 g plain flour; 3 tbsp. apricot jam

Nothing beats a homemade hot cross bun! These are scented with cardamom and studded with dried apricots for a new twist. Divine served warm, split and slathered with salted butter.

By The Good Housekeeping Cookery TeamPublished: 18 February 2022

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This Easter time give our deliciously sweet and spiced Apricot and Cardamom Hot Cross Buns a go.

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Yields:

12 serving(s)

Prep Time:

40 mins

Cook Time:

30 mins

Total Time:

1 hr 10 mins

Cal/Serv:

314

Ingredients

For the buns

8
cardamom pods
275 ml
whole milk
75 g
caster sugar
7 g
sachet fast-action dried yeast
1 tsp.
vanilla bean paste
60 g
unsalted butter, chopped
500 g
strong white flour, plus extra to dust
1 tsp.
ground cinnamon
1
medium egg, beaten
200 g
soft dried apricots, finely chopped

For the glaze and crosses

1
medium egg, beaten
75 g
plain flour
3 Tbsp.
apricot jam

Directions

1. Step 1For the buns, using a pestle and mortar, bash open the cardamom pods. Pick out the seeds (reserve husks) and finely grind. Set aside. Pour the milk into a small pan, add the husks and heat until just steaming.
2. Step 2Spoon 3tbsp of the warm milk (avoid husks) into a small bowl and mix in 1tbsp sugar and all the yeast. Set aside for 5min, until bubbling. Stir the vanilla and butter into the milk pan, to melt.
3. Step 3In a freestanding mixer fitted with a dough hook, or in a large bowl with a wooden spoon, mix the flour, remaining sugar, ground cardamom, cinnamon and 1tsp fine salt. Strain in the warm milk and add the yeast mixture and egg. Mix to combine, then knead (in the machine or on a work surface by hand) for 8-10min, until smooth and elastic. Lightly flour your hands if the dough is sticky.
4. Step 4Knead in the apricots until evenly distributed. Return to a clean bowl, if needed, cover and leave to rise in a warm place for 1-11/2hr, or until doubled in size.
5. Step 5Line a large baking tray with baking parchment. Divide the dough into 12 equal pieces (weigh for best results) and roll into balls, tucking the dough under at the base to create smooth, taut tops. Arrange the buns on the lined tray, spacing slightly apart. Loosely cover and leave to rise again until visibly puffed, about 45min.
6. Step 6Preheat oven to 190°C (170°C fan) mark 5. To glaze, brush the buns with beaten egg. For the crosses, in small bowl mix the flour 4-5tbsp water to make a smooth, thick paste. Transfer to a small piping bag (or use a disposable food bag and snip a corner) and pipe crosses over the buns. Bake for 20-25min, or until golden.
7. Step 7In a small pan, warm the apricot jam with 1tbsp water to loosen. Strain through a sieve, if needed, then brush over the warm buns to add shine. Leave to cool. Serve just warm or at room temperature with butter, if you like.