Hot Cross Buns
Hot Cross Buns with apple cider vinegar (ACV) is a baking recipe made with Live Original ACV.
Serves
14 people
Prep time
30 minutes
Cook time
25 minutes
Ingedients
- For the dough
-
2 tbsp Willy’s Live Original Apple Cider Vinegar
-
Juice of 1 orange
-
300ml milk (warmed)
-
6 tbsp maple syrup or honey
-
550–600g plain flour
-
1 tbsp yeast
-
1 tsp baking powder
-
1 tsp cinnamon
-
Pinch of salt
-
75g mixed peel
- For the cross
-
6 tbsp flour
-
5 tbsp water
- For the glaze
-
6-7 tbsp maple syrup or honey
Method
Combine the orange juice, milk, Willy’s ACV, and maple syrup in a jug. Warm gently until just heated through. The milk may curdle, but that’s expected.
In a large bowl, mix flour, yeast, baking powder, cinnamon, and salt.
Add the wet ingredients to the dry and combine into a thick dough. Knead for 10 minutes, adding extra flour if too sticky. Mix in the peel.
Transfer to an oiled bowl, cover, and leave to rise in a warm place for 1–1.5 hours until doubled in size.
Tip the dough onto a floured surface, divide into 14–16 pieces, and shape into buns. Arrange on a tray, close together, and prove again for 1 hour.
Preheat the oven to 200°C. Mix flour and water into a paste and pipe crosses over the buns.
Bake for 25–30 minutes until golden. Brush with maple syrup or honey glaze while still warm. Cool before serving.
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