How to Make Speedy Rum & Raisin Hot Cross Buns

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Any-night-of-the-week Rum & Raisin Hot Cross Buns. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Rum & Raisin Hot Cross Buns, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rum & Raisin Hot Cross Buns delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rum & Raisin Hot Cross Buns is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rum & Raisin Hot Cross Buns estimated approx 3 hours.

To get started with this particular recipe, we have to first prepare a few components. You can cook Rum & Raisin Hot Cross Buns using 20 ingredients and 6 steps. Here is how you can achieve it.

These scrumptious buns have an adult twist as the they have raisins that are soaked in spiced rum. They are a perfect Easter treat. The smell of them baking is absolutely devine. Perfect slathered in proper butter. #hotcrossbuns #baking #cinnamon #baked #sweet #raisins #currents #saltanas #egg #flour #strongbreadflour #spicedrum #rum #orange #zest #milk #familymeals #stickybuns #buns #easterbaking #easter #spring #baked #marmalade

Ingredients and spices that need to be Make ready to make Rum & Raisin Hot Cross Buns:

1. 500 g strong white flour, extra for dusting,
2. 300 ml whole milk,
3. 1 apple, cored and chopped finely,
4. 150 g raisins, (or sultanas),
5. 75 g caster sugar,
6. 50 g unsalted butter,
7. 75 ml spiced rum,
8. 1 medium free-range egg, beaten,
9. Zest of two oranges,
10. 7 g sachet fast action yeast,
11. 2 tsp ground cinnamon,
12. 1 tsp salt,
13. Sunflower or olive oil for greasing,
14. For the crosses:
15. 75 g plain flour,
16. Around 11-13 tbsp water
17. For the glaze:
18. 2 tbsp melted marmalade,
19. Equipment needed:
20. 1 piping bag to pipe crosses

Instructions to make to make Rum & Raisin Hot Cross Buns

1. Place the raisins into a small bowl along with the rum and mix through. Leave to soak for 30 mins or you can leave overnight to absorb even more. Heat the milk in a small saucepan and then leave to cool a so it's warm - do not pour in the milk when it's hot otherwise it'll kill the yeast and you won't get a good rise. Mix the flour, caster sugar, salt, yeast, butter and egg together. Next, pour the luke warm milk in little by little whilst stirring until a sticky dough is created.
2. Drain off any rum from the raisins that hasn't soaked in, and discard. Next add in the chopped apple, rum soaked raisins, cinnamon and orange zest and mix a little further then tip out onto a floured surface.
3. Knead for around five minutes, dusting lightly with flour when needed, (I like to use a plastic bread scraper for this job as it's a less sticky result on your hands!), until elastic in consistency and you can round the dough off into a large neat ball then place it into a lightly oiled large bowl and cover with some lightly oiled cling film. Leave to rise in a cosy place for an hour until doubled in size. Save the cling film it was covered with for later.
4. Turn out the risen dough and divide into twelve equal pieces. You can use scales to weigh each piece if you like (each one should be around 100g). Roll each into a smooth ball upon a lightly floured surface. Place upon a lined baking tray so there's a bit of a gap between each so by the time the are left to prove again for an hour they will be just touching. Prove on the baking tray for an hour covered lightly with the oiled cling film. They should roughly double in size again.
5. To make the crosses, add a couple of tbsp of water at a time to the plain flour and mix until a gloopy and slightly runny paste is formed, it shouldn't be too runny. I found 13 tbsp made a good consistency. Put into a piping bag and pipe neat crosses onto each bun. Note: If you don't have a piping bag you can cut a large circle of greaseproof paper out, fashion it into a tight cone and secure with sticky tape on one side then cut the tip off to create a makeshift piping bag (see image example).
6. Preheat your oven to 220 (fan). Bake for 18-25 minutes on the middle top shelf. This will depend on your oven, I recommend checking at regular intervals, once risen and a deep golden brown on top they are ready. Remove and heat up your marmalade then whilst the buns are still warm brush it over the top of each to form a beautiful sticky glaze. Leave to cool upon a wire rack. Gently tear apart and enjoy! :)

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So that is going to wrap it up with this exceptional food Steps to Make Any-night-of-the-week Rum & Raisin Hot Cross Buns. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!