Hot cross buns with organic cinnamon orange essential oils

The difference in taste and texture between home-made hot cross buns and shop bought is phenomenal. In addition home made are a lot cheaper plus you can add your own twist to the dough such as by adding our cinnamon-orange blend of essential oils. You could also, if you prefer, go for nutmeg and ginger essential oils instead if you fancy something a bit spicier. Or perhaps add a touch of citrus to the dough with a blend of bergamot, lemon and sweet orange organic essential oils.

Anyway, we think our cinnamon-orange hot cross buns taste rather yummy and we’ve referenced St Delia so you know the instructions will work!

This recipe makes about 12 so increase, or decrease your amounts as necessary.

Equipment
Large greased baking sheet
Large mixing bowl
Small bowl
Measuring jug
Lightly oiled/greased plastic bag (carrier bag size)
Wooden spoon
Tablespoon
Teaspoon
Sharp knife
Oven pre-heated to gas mark 7, 220°C, 425°F

Ingredients
2 oz (50 g) caster sugar, plus 1 level teaspoon

1 level tablespoon dried yeast–not easy-blend which isn’t suitable for this recipe
5fl oz of hand hot water

1 lb (450 g) plain flour

1 level teaspoon salt

3 oz (75 g) currants

2 oz (50 g) cut mixed peel (optional)
5 drops of organic cinnamon-orange blend of essential oils

1½-2 fl oz (40-55 ml) hand hot milk

1 egg, beaten

2 oz (50 g) butter, melted

For the glaze:
2 level tablespoons granulated sugar

Instructions
In the small bowl stir the teaspoon of caster sugar into the water, then sprinkle in the dried yeast and leave it until a good frothy 'beer' head forms.

Meanwhile sift the flour and salt into a mixing bowl and add the remaining 2 oz (50 g) of sugar, the currants and mixed peel, if using. Then make a well in the centre, pour in the yeast mixture plus 1½ fl oz (40 ml) of the milk, 4 drops of the organic cinnamon-orange essential oil, the beaten egg and the melted butter. Mix to a dough, starting with the wooden spoon and finishing with your hands (add a spot more milk if necessary).

Transfer the dough on to a clean surface and knead it until it feels smooth and elastic – about 6 minutes. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise – it will take about an hour to double its original size. Then turn it out and knead it again, back down to its original size.

Divide the mixture into 12 round portions, arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the bag, for about 25 minutes.

Pop them in the pre-heated oven and bake for about 15 minutes.

While they're cooking, melt the sugar, remaining drop of organic cinnamon-orange essential oil blend and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky.

Serve with a nice hot cuppa - total bliss!