Apricot Hot Cross Buns




20g Dried yeast
200ml Warm water
100g Caster sugar
100g Butter
1/2 teaspoon Salt
2 Eggs
500g Plain flour
1/2 teaspoon Ground cardamom
200g Dried apricots chopped
90g Self-raising flour
100g Apricot jam
10g Milk powder


In a bowl, combine the yeast, warm water and a pinch of sugar. Leave the bowl in a warm area in the house to activate the yeast.

In a separate bowl, combine the butter, salt, sugar, plain flour and cardamom.

Tip in the eggs and yeast and beat. Once the mixture is smooth add the chopped apricots, combine and leave in a warm area of the house until the dough has doubled in size.

Preheat the oven to 190C and line a baking tray with baking paper. Knead the dough, separate in to 12 balls and place on to the lined baking tray leaving enough room for the buns to rise.

Leave on the tray to prove for half an hour. Meanwhile, combine the milk powder, 100ml of water and 90g of self-raising flour. Pipe the mixture on to the dough to make a cross shape.

Place in the oven for 30 minutes or until golden brown. Heat the apricot jam with a splash of water and bring to the boil.

Once cooked, brush the buns with the apricot jam.

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