Lucky’s Egg-stravagant Hot Cross Buns Recipe

Easter is just around the corner.

The chocolate-overdose of the year where families come together over good food and egg hunts. In preparation, Radisson Hotel & Convention Centre Johannesbug, O.R. Tambo’s pastry chef, Lucky Gcilishe shared his secret Hot Cross Bun recipe with us!

Lucky’s Egg-stravagant Hot Cross Buns Recipe

Ingredients

• 300ml milk
• 50g butter
• 500g bread flour
• 75g castor sugar
• 15ml sunflower oil
• 7g dry yeast
• 1 egg beaten
• 75g sultanas
• 50g mixed peel
• 1 apple pealed, finely chopped
• 3 ground cinnamon
• 6g salt

Instructions

1. Bring 300ml milk to a boil, then remove from and add 50g butter. Leave to cool. Put 500g bread flour, 6g salt, 75g castor sugar and 7g dry yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Mix well and bring everything until a sticky dough is formed.
2. Tip onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Put dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for an hour.
3. With dough still in the bowl, tip in 75g sultanas, 50g mixed peel, 1 finely chopped apple, 3g ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for another 1 hour, covered by well-oiled cling film.
4. Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on baking trays lined with parchment, leaving enough space for the dough to expand. Cover but do not trap with more cling film (oiled) or a clean tea towel and set aside to prove for 1 hour more.
5. Heat the oven to 220/200 degrees Celsius. Mix 60g flour with 70-90 ml of water to make the paste for the cross (add water a tablespoon at a time) just until it forms a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction creating a cross and bake for 20 minutes on the middle shelf of the oven until golden brown.
6. Gently heat 3 table spoon apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Enjoy a wonderful Easter Lunch with Radisson Hotel & Convention Centre Johannesburg, O.R. Tambo.

Email info.ortambo@radisson.com to book your table for Radisson Hotel & Convention Centre Johannesburg, O.R. Tambo’s Easter Sunday Buffet. R550 per adult, kids under 12 eat for half price.

With an easter egg hunt and decorating station, it is sure to be a great time for the whole family!