These bułeczki – little yeast buns – are based on an English recipe for hot cross buns, which are made for Good Friday.
I love the addition of a chopped eating apple and grated orange rind.
These take most of the day to make – best done on a day you are in with other things to do in between.
- 330ml of milk (might need a little more)
- 50g butter
- 500g strong bread flour
- 1 teaspoon salt
- 75g caster sugar
- 7g sachet of dried yeast
- 1 egg beaten
- 75g sultanas
- 50g mixed peel
- Grated rind of an orange
- 1 eating apple, peeled, cored and finely chopped
- 1 + 1/2 teaspoons of cinnamon
- For the glaze
- 2 tablespoons of apricot jam
- Bring the milk to the boil.
- Add the butter and leave till hand-warm.
- Put the flour, salt, sugar and yeast into a bowl.
- Make a well in the centre, add the milk and butter and then the egg.
- Mix with a wooden spoon.
- Bring the mixture together with your hands to form a sticky dough.
- Knead the dough on a lightly floured surface for around 5 minutes.
- Put the dough into an oiled bowl
- Cover with a shower cap (very useful these!) or cloth.
- Leave to rise until doubled in size.
- In a bowl mix together the sultanas, mixed peel, orange rind, apple and cinnamon.
- Add this mixture to the risen dough and knead until it is all well distributed.
- Cover again and leave to rise until doubled in size.
- Cover a large baking tray with greaseproof.
- Divide the dough into 15 even pieces.
- Roll each piece into a smooth ball on a lightly floured surface.
- Arrange the balls on the baking tray with some room for expansion.
- Cover loosely with a cloth and leave to prove – for around one hour.
- Preheat the oven to GM7 – 220°C.
- Bake for around 20 minutes until the buns are golden brown.
- Gently heat the apricot jam in a small saucepan.
- Brush the jam over the tops of the small buns.
Delicious on their own or buttered!