Cranberry and Lady Grey Hot Cross Buns (in the bread maker)

Resurrecting this blog for my yearly Easter hot cross buns recipe! This year I chose a tea-infused bun with mixed peel, cranberries, and mixed raisins. My dried fruit was quite old and needed using up, so I soaked them in hot (just boiled) water for 20 minutes before draining them. Whereas for last years buns I did the Delia Smith method of cutting strips of dough and placing them on top for the crosses, this year I made a smooth dough mixture and piped it on. It turned out really well, so I definitely recommend piping them on if you can.

Makes 12 buns

Ingredients:

For the buns:
180ml water
4 Lady Grey tea bags (or use plain black tea bags if you prefer)
50 ml milk
2 tsp easy bake yeast

400 g strong white flour
50 g butter

50 g light brown caster sugar
1 level teaspoon salt
1 large egg, beaten
1 tsp mixed spice
½ tsp cinnamon
100 g raisins (I used a mixture of golden and normal raisins), soaked in water and drained
75 g dried cranberries, soaked in water and drained
50 g chopped mixed peel

For the crosses:

50g white flour
water

For the glaze:
2 tbsp white sugar
2 tbsp water

Instructions:

Pre-heat the oven to 220 degrees C/ 425 degrees F / Gas Mark 7

1. Boil the water in a kettle and pour into a measuring jug with the tea bags and brew for at least 15 minutes. Set aside to cool.

3. Place all the remaining ingredients except for the dried fruit and mixed peel into the breadmaker, in the order specified in your breadmaker instructions. Set onto "dough - raisin" setting. If you don't have a raisin setting, just set it to "dough". Switch on.

4. Once the machine beeps (or after 45 minutes if you have no raisin setting), add in the raisins and mixed peel.

5. Once the machine has finished (approx 2 hours 20 minutes depending on your machine), remove the dough from the bread machine and transfer to a lightly floured surface. Knock down the  dough, and knead for another couple of minutes.

6. Split into 12 equal(ish) sized portions, and roll into a bun shape, scoring a cross shape on the top with a knife. Transfer onto two lined baking trays and cover with clingfilm. Leave for approx 30 minutes until doubled in size.

7. Whilst the buns are proving, make the crosses; add water to 50 g of flour slowly until you have a smooth dough.

8. Once the buns are ready to go into the oven, pipe crosses on using the flour mixture you made earlier. Bake in the oven for 12-15 minutes until browned.

9. Once the buns have been removed from the oven, brush the glaze on them whilst still hot. To make the glaze: mix sugar and water and heat in the microwave until dissolved.