RECIPE - These spiced rum hot cross buns will 'keep your spirits up' - The Droitwich Standard

RECIPE - These spiced rum hot cross buns will 'keep your spirits up'

Droitwich Editorial 6th Apr, 2020   0

HOT cross buns have always been popular in the run up to Easter but Aldi has produced a recipe for one which really will ‘keep your spirits up’ during these testing times.

Forget sultanas and cinnamon, this year the magic ingredient for your perfect Easter bun is Aldi’s award-winning Sea Dog Premium Spiced Rum (£14.99, 70cl).

The amalgamation of rich flavours that the inclusion of rum offers makes these buns perfect for sharing.

There will be cheers, as well as the booze, when these come out the oven.




And for an extra zing, you can add in some orange zest, to perfectly complement the rum’s warming spices.

 


Ingredients

(Makes 16)

300ml Whole Milk

50g British Unsalted Butter

575g Plain Flour

Table Salt

75g Caster Sugar

1 tsp Baking Powder

1 Organic Egg

Sea Dog Premium Spiced Rum

1 Orange

75g Sultanas

1 tsp Ground Cinnamon

2 tbsp Golden Syrup

Method

Boil 300ml of milk on a low heat

In a separate pan, place 50g of butter over a low heat until melted

Add the warmed milk and melted butter into a bowl, mix and leave to cool until mixture reaches room temperature

Separately, mix 500g of flour, 1 tsp of salt, 75g of caster sugar and 1sp of baking powder into a bowl

Pour in the warm milk and butter mixture and add 1 beaten egg

Add in a splash of Aldi’s Sea Dog Premium Spiced Rum (be as generous as you wish!)

Combine the ingredients together to form a sticky dough and place onto a floured surface

Knead until the mixture becomes smooth and springy and then place the dough into a flour-covered bowl

Cover the bowl with a damp tea towel and leave to rise for 1 hour until the mixture has doubled in size

Once the dough has risen, place the mixture back onto a floured surface

Tip in 75g of sultanas, 1 tsp of ground cinnamon and grated orange zest (optional), and knead this into the dough

Divide the dough into 16 squares and on a floured surface, roll these squares into balls

Line these balls onto a baking tray and cover with a damp tea towel to allow the balls to prove for an additional hour until they have doubled in size

Add 5 tbsp of water, 1 tbsp at a time, to 75g of plain flour to make the paste for the cross

Use this  mixture to then pipe two lines across the top of the buns to make a cross on each, using a piping bag or a spoon

Place the buns in the oven at 200c/gas 7 for 20 minutes

Melt 2 tbsp of golden syrup in a pan and brush over the top of the buns whilst they’re still warm

Set aside to cool on a wire rack

Online Editions

Catch up on your local news by reading our e-editions on the Droitwich Standard.

Subscribe

Receive a weekly update to your inbox by signing up to our weekly newsletter.

Business Directory

From plumbers, to restaurants, we can provide you with all the info you need.

Recruitment

Find a career you'll love with our free career finder website.