With Easter fast approaching we’re all probably scurrying about for last minute shopping. Stocking up and making sure we don’t miss out on specials.
Want to make Easter fun again?
Try our special recipe for Easter buns. Straight from Express Kitchen. You save more and at the same time have loads of fun. Go ahead, surprise everyone.
For the buns
- 300ml full-fat milk + plus 2 tbsp more
- 50g butter
- 500g strong bread flour
- 1 tbsp salt
- 75g castor sugar
- 1 tbsp sunflower oil
- 7g sachet fast-action or easy-yeast
- 1 egg beaten
- 75g sultanas
- 50g mixed peel
- zest of 1 orange
- 1 apple, peeled, cored and finely chopped
- 1 tbsp ground cinnamon
For the crosses
- 75g plain flour, plus extra for dusting
For the glaze
- 3 tbsp apricot jam
Bring milk to boil and remove from heat immediately. Leave to cool until hand temperature is reached. Mix the flour, salt, sugar and yeast in a separate bowl, make a well in the centre. Pour in the milk and butter mixtures, add the egg. Mix with a wooden spoon, then bring together with your hands till a sticky dough forms.
Knead the dough on a lightly floured surface. Hold it with one hand and stretch it with the heel of the other. Repeat for 5 minutes until smooth and elastic. Cover with oiled cling film and leave to rise for 1hr.
Tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Distribute equally and knead in. Leave to rise for 1hr in well oiled cling film.
Divide the dough into 15 even pieces. Roll each piece into a smooth ball. Arrange the balls on baking trays lined with parchment, leaving enough space for expansion. Cover with more oiled cling film and set aside for another hour.
Heat the oven to 220ºC/gas 7. Mix the flour with about 5 tbsp water to form a thick paste. Spoon into a piping bag and form the crosses over the buns. Bake for 20 minutes on the middle shelf of the oven, until golden brown.
Gently heat the apricot jam and press through a sieve to get rid of the chunks. Brush the warm jam over the buns and leave to cool.