Happy Easter everyone! Here at Cork International Hotel, Easter is our favourite time of year. With the eggs-travaganza we put on for families with games, crafts and more, Family Easter escapes have become a tradition at our hotel. We’re sorry to not be able to welcome you all here this year, but we did manage to coax our top secret Hot Cross Bun recipe from our Head Chef Martin for you to enjoy a little slice of Cork International Hotel at home until you can visit us again.
**Makes 16 Buns**
610g Strong White Flour (plus extra for dusting)
40g unsalted butter or margarine softened
40g castor sugar
¼ tsp salt
1 medium egg
7g fast action dried yeast
1 ½ tsp mixed spice
30 mixed candied peel
100-150ml hand-thot water, around 37 degrees
For the piping paste
4 tbsp plain flour
4 tbsp caster sugar
1stp sunflower oil
1-2 tbsp cold water
For the Glaze
100g caster sugar
Put the flour, butter or margarine, caster sugar, salt, egg, yeast, mixed spice and 100ml of the hand hot water into the bowl of the stand mixer fitted with the dough hook. Mix on medium speed for 8 minutes to make a very soft, smooth dough. (If the dough seems too stiff, add the extra 50ml of water). Add the currants, sultanas and mixed peel and mix for another minute,
Turn the dough out onto a lightly floured surface and knead quickly into a ball. Place the dough into a clean bowl, cover with cling film and prove in a warm place for 1 hour or until doubled in size.
Turn the dough out onto a smooth surface and gently press out into a rectangle to deflate. Divide the dough equally into 16 pieces and shape each piece into a neat ball
Line a large backing tray with baking parchment and arrange the balls of dough in straight lines four by four with gaps between them so that when the buns have doubled in size they will just touch. Cover with a damp tea towel and leave in a warm place for 45 minutes, or until the buns have doubled in size.
Pre-Heat oven to 190 degrees (170 degrees for fan oven)
Make up the piping paste by mixing together al the ingredients, then put in a piping bag with a small plain nozzle. (or use a plastic freezer bag with the corner cut off) Pipe a cross onto each bun
Bake the buns for 30-40 minutes until they are golden and sound hollow when tapped on the base
To make the glaze, put the sugar and water in a pan and bring to the boil. Brush the hot glaze over the buns.