Alex Petit's hot cross buns & orange curd: Today
Orange curd adds even more indulgence to this classic Easter recipe.
Orange curd adds even more indulgence to this classic Easter recipe.
Ingredients
Serves 8
Prep time: 40 minutes
Cooking time: 20 minutes
For the hot cross buns
375g strong flour
7g sachet of dry yeast
2 orange zests
75g caster sugar
1 teaspoon ground cinnamon
1 teaspoon mixed spice
225 ml warm milk
60g butter, diced, room temperature
75g currants
1 egg, beaten
2 tbsp apricot jam for the glaze
For the orange curd
130g caster sugar
2 large oranges, zest and juice
2 large eggs, beaten
3 egg yolks
80g butter, diced and kept cold
Method
In a small bowl, place the milk and heat up in the microwave to a warm temperature.
Add the yeast, whisk to combine and leave it aside to activate.
In a large mixing bowl, add the strong flour, caster sugar, 1 pinch of salt, orange zests, the spices and mix with a spatula.
Add the warm milk and the butter to the dry ingredients and mix until fully combined.
Remove the mix from the bowl onto a floured worktop and knead for a few minutes.
Return to the mixing bowl and cover with a clean kitchen cloth.
Leave the mix to rest for 60 minutes or until the mix has doubled in size. While the mix is resting, proceed with the orange curd.
Heat up a medium saucepan with water to simmering. Choose a bowl that will sit nicely on top of the saucepan without falling.
In the chosen bowl, place the orange juice and zest, sugar, eggs and egg yolks and mix until combine.
Place on top of the simmering water and cook for 20 minutes continuously whisking or until the mix has thickened and reached 74 degree Celsius.
Remove from the heat and whisk in the cold butter until fully combine.
Chill to room temperature before placing in the fridge.
When the bun mix has doubled in size, add the currants, incorporate to the mix and proceed with cutting the mix into 8 equals balls.
Roll those balls on the worktop or in the palm of your hands and place those 5cm apart onto a deep baking tray with parchment paper.
Cover with a tea towel and allow to rise for another 20 minutes.
Heat the oven to 180c or gas 6.
Make the mix that will be used for the cross on top by mixing 75g plain flour with 50g sugar and some water. Add the water little by little until you obtain a thick paste.
Remove the towel and apply some of the beaten egg with a pastry brush.
Pipe a cross of icing across all the buns.
Bake in the oven for 20 minutes or until light brown.
As soon as they come out, brush them with the apricot jam to give them a shiny glaze.
Serve with chilled orange curd and Irish salted butter.
Chef's tip:
Don’t rush the rise: allowing the dough to rise slowly will help build flavours.
Soak the currants: for extra flavour, soak the currant into hot tea and drain them before adding to the mix.
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