Fancy trying something new this Easter? Our Group Development Chef, Alice has come up with her own recipe for adding a little bit of what you fancy to your hot cross buns. The result? Perfectly moist and deliciously tasty hot cross buns with a Butcombe twist.
Hot Cross Beer Buns
325ml Butcombe Original
1½ tsp ground ginger
1 ½ tsp ground cinnamon
1 ½ tsp ground mace
1½ tsp dry instant yeast or fresh yeast
875g plain flour
175g mixed peel
250ml hot breakfast tea
50g melted butter
50g caster sugar
1½ tsp salt
Mix the Butcombe, spices, yeast and 325g of the flour in a deep bowl. Put the raisins, mixed peel and tea in another bowl.
Leave overnight for the flavours to steep.
The next day, mix the egg and butter with the fruit, then stir into the beer and spices batter.
Mix in the rest of the plain flour, the sugar and salt, and leave for 10 minutes.
Lightly oil your hands and a 30cm patch of worktop. Knead the dough for 10 seconds, leave for 10 minutes, repeat twice more at 10-minute intervals, then leave for an hour.
Divide the dough into 100g pieces, shape into balls and place on a tray lined with non-stick paper. Leave for 90 minutes.
Mix a little flour with water to a paste, and pipe crosses on each ball of dough.
Bake at 200C for 20 minutes. Check they are nicely golden on top, may need a further 5 minutes.
Mix a tablespoon each of caster sugar and boiling water, and brush over while hot.
Eat straightaway or, if you can wait, cool and toast later with lots of butter!