Apple Cinnamon Hot Cross Bun
APPLEAND CINNAMON HOT CROSS BUNS
Mix fresh apples and candied fruit, and put a sticky cinnamon sauce on the surface to make your favorite taste!
Note that the production on the day highlights the best taste!
325 g caster sugar
1 lemon and
1½ green apples, (without peeling, cored), cut into small pieces and
1 cinnamon stick
750 g plain flour
150 g small dried grapes or golden raisins
50 g dried apples, cut into small cubes
30 g candied orange peel, diced
14 g dry yeast
18 g cinnamon powder
2.5 g allspice powder
1 orange peel, cut Finely
1 lemon zest, finely chopped
380 ml milk
100 g butter, coarsely chopped
Mix 260 grams of sugar and 375 milliliters of water in a saucepan, then add half a lemon juice, heat over medium heat and stir until the sugar dissolves. At the same time, cut the remaining half of the lemon into 5 mm thick slices and add the green apple pieces and cinnamon sticks to the pot and boil. Reduce the heat and cook until the lemon and apple are translucent (20-25 minutes). Strain and save the fruit and syrup separately. After cooling, diced lemon and apple and set aside.
Mix 700 grams of flour, small dried raisins, dried apples, candied orange peel, yeast, 15 grams of cinnamon powder, allspice powder, the remaining sugar, and 5 grams of salt to make candied green apples in a large bowl. Dig a hole in the center; put the milk and butter in a small saucepan and heat it on low heat until the butter is melted and mixed. Whip the eggs, then add the milk and butter and mix it into the center of the flour and mix it into a soft dough. Transfer to a floured work surface and knead until smooth and elastic (8-10 minutes). Put the kneaded dough into a bowl, cover with a lid, and let it rise in a warm place until the volume has doubled (30-40 minutes).
Take out the inverted dough, divide it into 20 pieces, and knead each piece into a ball. Then put the dough balls into two round or square baking paper baking pans, leaving a gap of 1 cm between the dough balls, so that the dough balls have room for expansion. Cover with a towel and place in a warm place until the volume has doubled (30-40 minutes).
Preheat the oven to 220 c. Put the remaining flour and 70 ml of cold water in a bowl and stir until smooth and sticky. Use a spoon to put the mixed batter into a piping bag with a small flat nozzle, and squeeze a cross shape on each dough. Bake for 10 minutes and adjust the oven to 200C. Bake golden brown (8 – 10 minutes).
At the same time, put the remaining syrup and cinnamon powder into a small saucepan, stir and heat over medium heat until the syrup is combined.
Brush on toasted cross buns, then transfer to a rack to cool. Enjoy!