As it’s Easter Friday, we thought we’d give you an extra treat to enjoy this weekend!
When we heard that the lovely Alice of Alice Through the Year had created a special Easter recipe using our tea, naturally we couldn’t wait to share it with you all! Hot cross buns with Earl Grey-soaked sultanas and currants… mmm. This recipe is perfect for all you tea-lovers out there – time to get baking!
For the dough you’re going to need…
- 500g strong white flour
- 7g dried fast action yeast
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1 egg, beaten
- 50g butter
- 300ml milk
- 3 tsp of our Loose Leaf Earl Grey
- 200ml boiling water
- Zest of 1 lemon
- 70g sultanas
- 70g currants
- 50g chopped mixed peel
For the glaze…
- 3 tbsp apricot jam
- 1 tbsp water
For the cross…
- 70g plain flour
- 1 tsp oil
- Piping bag with a small nozzle
- Put the tea in your tea pot. Add boiling water, and leave to brew for 10 minutes.
- If using loose leaf, strain the tea and pour over your currants, raisins and lemon zest. Cover with cling film and leave to stew for at least 1 hour (I left mine overnight).
- Bring the milk to the boil, remove from the heat and add the butter – leave till lukewarm.
- Place your flour, salt, yeast, sugar and cinnamon in a bowl and make a well in the centre.
- Pour the milk/butter mix and egg into the well, mix with a wooden spoon to form a sticky dough.
- Place dough on floured surface and knead for 5 minutes until smooth and elastic (or use the dough hook in a mixer for 3 minutes).
- Drain off the tea from the fruit, squeeze to remove as much liquid as possible. Add this to the dough with the mixed peel until evenly distributed.
- Cover bowl with cling film and leave to rise for an hour in a warm place, or until doubled in size.
- Knock back the dough, adding a little flour if it’s too sticky. Divide into 14 equal pieces and form into little balls. Place on 2 grease proofed trays. Cover with cling film and leave to rise again for 45-60 minutes.
- Pre heat the oven to 200 degrees.
- Make the paste for the cross by adding enough water to make a thick paste then add the oil. Place in a piping bag.
- Pipe crosses onto the hot cross buns and place in the oven for 20-25 minutes.
- Make the glaze by heating the apricot and water in a pan and bringing to a rolling bowl. Brush over the buns as soon as they come out of the oven.
Then all you have to do is leave them to cool a little (if you can wait that long!) and then they’re all yours 🙂 gorgeous Earl Grey hot cross buns, just in time for Easter!
We can’t wait to sit down with a fresh batch of these and a cuppa over the bank holiday weekend – thanks Alice! Plus, if this recipe has tickled your tastebuds, she is also doing some more Easter baking treats on her blog (hooray!). Plus, all of Alice’s recipes are seasonal, so you can get the best out of all the fruit and veg growing at the moment. It’s great!
That’s all from us for now, and we hope you have a beautiful Easter full of tea, fun and happiness. Let us know how you get on with Alice’s hot cross buns – we’re going to try them out now!
Images courtesy of Alice Neill at www.alicethroughtheyear.com.
For the original recipe, check out her post here!