Two Treats from Me to You on my Birthday!
Flash Sale for The Baking Club & Hot Cross Bun Swirl Recipe - you're gonna love this one!
As I write it is my 30th wedding Anniversary. And tomorrow it’s my 53rd Birthday. This makes it impossible for me (or my husband) to forget our anniversary, which is never a bad thing.
It’s also a long Bank Holiday weekend for Easter, so all in all there are many reasons to celebrate. And to honor the celebrations I have an offer for you that you are not going to want to miss.
Last Month I launched The Baking Club. It has recipes, hints and tips, posts on equipment and ingredients, videos and a monthly live call. It has all Recipes from The Cake Shed in one place, plus many many more. They all have easy to print recipe cards, to make your life loads easier.
The Baking Club is a monthly subscription of just £12 but, this week, I am offering you a FREE month so you can try before you buy. The offer runs out on Saturday so you need to be quick.
Just use the discount code ‘ILOVEBAKING’ and the checkout will do the rest.
Hot Cross Bun Swirls Recipe
What do you get if you cross a Cinnamon Bun with a Hot Cross Bun? Hot Cross Bun Swirls!
This is a bake I've been wanting to try for ages. I love a Cinnamon Bun. I make them every week to sell in The Cake Shed. I also love Hot Cross Buns, so i thought why not combine the both.
This is a super quick post, with very little extra information. For details about ingredients and technique check out my original Cinnamon Bun Recipe, as I use 1 batch of that dough for this recipe.
Ingredients
1 Cinnamon Bun Dough https://daisycakeandco.com/overnight-cinnamon-buns/
Hot Cross Bun Filling
1 Apple peeled and cored
1tspn Cinnamon
1tspn Mixed Spice
100gms Sultanas
25gms Mixed Peel optional
100gms White Sugar
100gms Butter spreadable consistency
Zest of 1 Orange
Crosses
75gms Flour
5-8tbspn Water
Glaze
2tbspn Apricot preserve
Instructions
Make one batch of Cinnamon Bun Dough
Cut the apple into small 1cm cubes
Add the cinnamon, mixed spice, sultanas, mixed peel (if you’re using it), and sugar and mix well
Roll out the dough to approximately a 20” x 10” rectangle and spread with butter
Zest the orange over the butter
Distribute the filling over the Zest
Starting from the bottom, roll the dough with the filling inside
Cut into 8 buns and place in a baking tin with space around each one so they can expand. Cover and wait for a 2nd prove. They should rise by about 1/3.
At this point you can either bake your buns straight away, or cover them and pop them in the fridge overnight.
Preheat your oven to 180c fan, 200c, 400f, GM6
Mix the paste for the crosses to a pipeable consistency
Pipe crosses over the buns
bake in the oven for 25-30 minutes. Or until well risen and golden brown
Warm the apricot preserve and brush over the baked buns.
Top Tip
I had one of the buns left, which I had stored in an airtight container. A couple of days later I cut the bun in half, toasted it and slathered it with butter. I can honestly say, it was THE best 2 day old hot cross bun I had ever eaten!! I highly recommend you try it!
