{"id":93644,"date":"2022-04-13T17:16:00","date_gmt":"2022-04-13T07:16:00","guid":{"rendered":"https:\/\/sanitariuminternational.com\/?post_type=recipes&p=93644"},"modified":"2022-04-13T17:25:13","modified_gmt":"2022-04-13T07:25:13","slug":"cinnamon-apple-hot-cross-buns","status":"publish","type":"recipes","link":"https:\/\/sanitariuminternational.com\/recipes\/a-z\/cinnamon-apple-hot-cross-buns\/","title":{"rendered":"Cinnamon apple hot cross buns"},"featured_media":93645,"parent":0,"template":"","meta":{"_acf_changed":false},"recipe_category":[],"acf":{"recipe_id":"","introduction":"Spiced hot cross buns with a delicious apple twist, what a perfect Easter treat!","description":"Spiced hot cross buns with a delicious apple twist, what a perfect Easter treat!","subtitle":"","body":"
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  1. Combine Weet-Bix and 1\/2 cup boiling water in a small bowl. Stir to make a porridge, and set aside. Combine So Good milk and 1\/4 cup boiling water in a large bowl \u2013 the liquid should be room temperature, not hot. Add honey and sprinkle over yeast, stirring well. Set aside 5 to 10 minutes until foamy \u2013 this means your yeast is alive.<\/li>\r\n \t
  2. Add Weet-Bix porridge and oil to the yeast mixture. Stir, with a large spoon or scraper, then add the white flour, wholemeal flour, 1 tsp cinnamon, and salt. Mix well, using clean hands if necessary, to create a shaggy dough with no visible dry ingredients.<\/li>\r\n \t
  3. Cover bowl and rest for 10 mins, to allow the dry ingredients to hydrate \u2013 this makes the dough much easier to knead. Dust bench-top lightly with a bit of extra flour and turn dough out of bowl. Knead 3 mins, adding a pinch or two of extra flour if necessary. The dough should be smooth and elastic.<\/li>\r\n \t
  4. Flatten dough into a rough round, sprinkle over remaining 1 tsp cinnamon and the diced apple. Roll to enclose apple in the dough, and knead a further minute or two to evenly distribute.<\/li>\r\n \t
  5. Drizzle about a teaspoon of extra oil into the mixing bowl, add dough, and turn to coat. Cover bowl with plastic or a damp tea towel, and leave to rise in a warm place until doubled in size, roughly 1 hour.<\/li>\r\n \t
  6. Punch down dough, divide into 12 even pieces and form into balls. Line an oven tray with baking paper and arrange buns on the tray, leaving about 1 cm between each. Cover tray with plastic or a damp tea towel and leave buns to rise until nearly doubled, 30 - 45 mins.<\/li>\r\n \t
  7. During the last 15 minutes of rising, preheat oven to 180\u00b0C (355\u00b0F). In a small bowl, combine flour and water for the crosses and stir to create a thick, smooth, paste. Spoon paste into a small piping bag and pipe crosses onto buns.<\/li>\r\n \t
  8. Bake 22 - 25 minutes, until golden. Cool slightly on tray, then transfer to a rack and brush with warm honey, if using.<\/li>\r\n<\/ol>","preparation_time":"25 + rising","cook_time":"20","cook_time_copy":"Medium","servings":"12","ingredients":"