Just because hotels around the country are closed doesn't mean you can't enjoy afternoon tea!
The March edition of FOOD&WINE Magazine is available today with the Business Post and features a wonderful selection of afternoon tea recipes from chef David Bodas and the culinary team at Ballynahinch Castle in Connemara. Want to try your hand at homemade doughnuts or lobster brioche rolls? Pick up your copy of the magazine to see the full selection of afternoon tea recipes and read on for Ballynahinch Castle's delicious hot cross bun recipe.
Perfect hot cross bun recipe
For the buns:
● 750g strong flour
● 15g instant yeast
● 15g salt
● 75g caster sugar
● 3 tsp mixed spices
● 2 egg
● 75g soft butter
● 450g room temperature water
● 300g raisins
● 150g mixed peel
For the cross:
● 100g plain flour
● 35g oil
● 100g water
For the sugar syrup:
● 100g water
● 100g sugar
- To make the buns, place the dry ingredients into the mixing bowl of a stand mixer. Add the water and butter then mix with the dough hook attachment until the dough comes out from the sides of the bowl. Add the dried fruit and mix to combine. Cover the bowl and leave the dough to prove for about an hour until doubled in volume.
- Tip the dough out of the bowl and flatten with your hands, before returning to the bowl. Prove for another 30 minutes or until doubled in volume.
- Divide the dough into buns around 75g in weight each. Roll into round buns, then place close together on a parchment-lined baking tray. Leave to prove again until doubled in size.
- In the meantime, preheat an oven to 190C and mix together the ingredients for the cross and reserve in a piping bag.
- When the buns have doubled in size, pipe a cross shape on top of each and bake for 20 minutes.
- While the buns cook, make the sugar syrup by boiling the sugar and water together in a pot over a medium heat until the sugar has dissolved. Brush the buns with the syrup once they're baked then leave to cool before serving.
TIP: Add a cinnamon stick and some orange peel to the syrup mix for a pleasant aroma.
For more from our afternoon tea spread with Ballynahinch Castle, click here.