As well as creating delicious recipes and running our staff canteen, the Catering Team are currently working hard ahead of the re-opening of Auckland Castle on 1 December. A number of apprentices have been recruited and they will play an important part in creating fresh, locally sourced food for our visitors.
To get started on their hot cross buns recipe, you’ll need the following ingredients:
Ingredients (makes 30 buns)
1kg bread flour
100g mixed peel
Zest 2 oranges
2 apples, peeled and finely chopped
10g ground cinnamon
Cross: 150g plain flour
Glaze: Apricot jam
Put your dry ingredients in your mixing bowl.
Heat your milk and butter until warm to the touch.
Add your wet ingredients to your dry along with your two eggs, mix together by hand.
Or if using a mixer with a dough attachment, six minutes on medium speed.
When smooth and elastic, cover with oiled cling film and let rest for one hour or until doubled in size.
Once risen, divide into 75g pieces, roll them each into a smooth ball. Place on a tray with baking paper with a two inch space between them.
Cover and let rise for 30 minutes. Heat your oven to 200C.
Mix flour with 300ml water to make a paste. With a piping bag pipe a line along each row of buns, repeat in the other direction, making a cross.
Bake for 20 minutes until golden brown.
Heat the apricot jam to melt, then sieve any bits out. Brush over the warm buns and let cool.
Top Storage Tip
Keep your yeast separate from your salt and sugar to avoid killing the yeast.
Wheat (gluten), milk, egg, sulphites
About the author
Katherine Hindes is Assistant Chef at The Auckland Project.
Five catering apprenticeships have been funded by The Weston Bursaries, part of The Garfield Weston Foundation.
Come along and say hello to our apprentices at the Bishop Auckland Food Festival on 21-22 April 2018 and sample some of their cakes, made from ingredients grown in Auckland Castle’s grounds.