Earl Grey & Orange hot cross buns
strong white or all purpose flour
fast action yeast
egg lightly beaten
sultanas/raisins and mixed peel combo
zest of 1 orange
Earl grey tea bags
of smooth apricot jam
Combine the water, tea and sultana mix and let stand for 1-2 hours.
Combine the flour, sugar, yeast and salt. Mix and set aside.
Heat the milk until it boils, toss in the butter and cool until you can comfortably put your finger into it. Then pour this into flour along with a beaten egg.
Knead this rather wet dough and place into an oiled bowl, let rise for 1 hour.
Carefully drain the sultanas, and mix this along with the orange peel and cinnamon into the dough. After a good distribution, let rise again.
After an hour divide into 15-16 pieces and arrange on a baking tray. Turn on your oven to 220C (200C if a convection/fan oven). Let the pieces rise for a further hour.
Mix the 4-5 tbsp of flour with water until smooth like syrup. Use this to create the classic crosses on top. Then place into the pre-heated oven for 15-20 minutes.
Heat the jam so it is runny, and when the buns have a good light brown colour take out and brush with the jam. Cool on a rack and then devour!
Toast under the broiler, not in the toaster due to the jam and sugar content.
Thanks for cooking with Total Feasts!