Dried Mango Hot Cross Buns
Need ingredients? Just head to The Market - we've got everything you need to make these deliciously fruity buns.
Prep time: 120 minutes
Cook time: 20 minutes
Total time: 140 minutes
Servings: 10
Ingredients:
500 g strong white flour (plus extra for dusting)
75 g caster sugar
2 tsp allspice
1 tsp ground cinnamon
10 g dried yeast
10 g fine salt
1 egg (beaten)
1 lemon (zested)
300 ml milk of choice
40 g unsalted butter
80 g dried mango
80 g sultanas
For the cross:
30 g strong white flour
20 ml water
For the glaze:
1 tbsp golden syrup
Recipe:
Add the flour, sugar, spices and lemon zest to a large bowl and mix together. Then add the salt and yeast, adding them to opposite sides of the bowl.
Add the milk and butter to a small saucepan and heat until the butter is fully melted. Turn off the heat and set aside for a minute - you want the milk lukewarm, not hot.
Add the milk mixture and egg to the mixing bowl. Use a stand mixer (or mix manually) to form a soft, pliable dough.
Tip the dough onto a lightly-floured work surface. Knead by hand, incorporating the dried mangos and sultanas into the dough. Lightly knead for 5 minutes until you get a silky, elastic dough and create a smooth ball. You can also complete this step using a freestanding mixer fitted with a dough hook, if it's easier.
Add the dough to mixing bowl, cover with a clean tea towel and leave to rest in a warm place for about 1½ hours, or until it doubles in size.
Turn the risen dough out onto a lightly floured surface. Knock back and knead for a further 3 minutes. Return to the bowl, cover with the tea towel and leave in a warm place to rise for a further hour, or until it doubles in size again.
Turn the dough out once more onto a floured surface. Divide into 10-12 equal pieces, shaping each of these into a ball. Line a baking tray with baking paper and add the balls to the tray, fairly close together.
Cover the tray with the tea towel and leave for 40 minutes, or until the buns have doubled in size.
Preheat the oven to 220C/200C fan/gas mark 7. For the cross, mix the flour and water together in a bowl to make a paste. Spoon the paste into a piping bag.
When the buns have risen, remove the tea towel and pipe a cross on top of each one.
Bake for 15-20 minutes, until pale golden-brown, turning the baking trays around halfway through if necessary (so the buns cook evenly).
Heat up the golden syrup in a pan and, while the buns are still warm, brush the buns with a little syrup to add a nice shine. Leave the buns on a wire rack to cool completely.
Serve the buns cut in half and buttered, and enjoy.
How to store
Store in an airtight container for up to 3 days. Any slightly older buns are delicious when toasted. To freeze, wrap individually and store in the freezer for up to 2 months.
