I love hot cross buns, I could quite happily eat them all year around rather than just at Easter. I enjoy having mine toasted with butter. For these I used forced rhubarb, blood orange and candied ginger. I used rye flour and strong white flour. My partner said they where great and full of flavour.
for the dough
- 3 cups rye flour
- 2 cups strong white flour
- 1 7g sachet of active dried yeast
- 10g salt
- 40g brown sugar
- 300ml whole milk
in the bowl of the stand mixer add the flours, sugar, yeast and salt and add the milk and start mixing you will need some more liquid so slowly add 100 ml of water until the dough is wet but manageable knead with the dough hook or by hand for 5 t0 10 minutes then Place in an oiled bowl and leave to rise for about 2 hours until doubled in size.
chop up a large stem of forced rhubarb into small chunks and place in a bowl and grate the zest from one orange and chop up a handful of candied stem ginger into small pieces and cover with two tbsp of blood Orange juice and leave for 10 minutes then knock the air out of the dought then spread the filling over the dough and fold in to the dough you may need some more flour then roll into balls and place to rise again on a lined baking tray. To make the crosses mix plain flour and water so you have a thick paste, once the dough has doubled in size again, preheat the oven to 180c brush the buns with a beaten egg yolk then pipe on the crosses. Bake for 30 minutes