I've thought about making a Hot Cross Bundt for some time and this year finally decided to give it a go when a colleague visiting from LA asked me to bake her some buns. I was kind of over them already and so want to do something with a twist. I guess I took it very literally. Given how well it turned out I've also made a bundtlette version too. I hope you will be as impressed with them as I am.
Hot Cross Bundt
Makes 1
Hands-on Time 1 hour (plus overnight for soaking the fruit)
Proving Time +2 hours
Baking Time 60 minutes
Ingredients
15g Unsalted Butter
60g plus 2 tbsp Plain flour
50ml Water
50g Light brown sugar
1 tsp Ground cardamom
1/2 tsp Mixed spice
2 tbsp Apricot jam
Equipment
Microwaveable bowl
Microwave
Pastry brush
Bundt tin
Mixing bowl
Spatula
Piping bag and 5mm circular nozzle
Scissors
Tea towel
Square of foil
Wire rack
Preheat the oven to 180°C/160°C(Fan)/350°F/Gas mark 4.
Make the Hot Cross Bun dough as instructed and leave in the bowl once you have incorporated the fruit.
Add the butter to the microwaveable bowl and pop into the microwave for no more than 20 second blasts at a time. Stir with the pastry brush between rests until it has melted.
Brush the insides of the bundt tin with the melted butter, ensuring you get every nook and cranny.
Add 2 tablespoons of flour to the tin. Shake and tap the tin to coat the insides. It’s best to do this over a sink or bin. Once coated turn the tin upside down and give it a tap to dislodge out any excess flour.
Add the 60g of flour and water to a mixing bowl and stir with a spatular until you have a thick paste. Transfer it into a piping bag.
Pipe the paste into the troughs of the bundt tin. You will only be able to pipe it into the deepest parts of them.
Clean the mixing bowl and the sugar and spices to it. Give them a mix with your hand (or a fork).
Grab a piece of the dough and snip it off using scissors. Roll the dough in the spiced sugar and pop it into the tin. Repeat this step until you have used all of the dough up.
Cover the tin with a tea towel and leave to prove until doubled in size.
Remove the tea towel and pop the tin into the oven on a middle shelf for 30 minutes.
Check on the bundt after 25 minutes. If it’s already browning cover with foil. Continue baking for the remaining time followed by another 30 minutes (total baking time is 60 minutes).
Remove from the oven when the hour is up.
Leave the bundt in the tin for 15 minutes before turning out to cool completely on a wire rack.
Once the bundt has completely cooled down add the jam to a microwaveable bowl. Like with the butter blast the jam for 20 seconds at a time in the microwave, stirring with the pastry brush between rests.
Once the jam has melted brush it all over the bundt.
Enjoy!
Hot Cross Bundtlettes
Makes 6
Hands-on Time 1 hour (plus overnight for soaking the fruit)
Proving Time +2 hours
Baking Time 12-15 minutes
Ingredients
15g Unsalted Butter
60g plus 2 tbsp Plain flour
50ml Water
50g Light brown sugar
1 tsp Ground cardamom
1/2 tsp Mixed spice
2 tbsp Apricot jam
Equipment
Microwaveable bowl
Microwave
Pastry brush
Bundtlette tin
Mixing bowl
Spatula
Piping bag and 5mm circular nozzle
Scissors
Tea towel
Square of foil
Wire rack
Preheat the oven to 180°C/160°C(Fan)/350°F/Gas mark 4.
Make the Hot Cross Bun dough as instructed and leave in the bowl once you have incorporated the fruit.
Add the butter to the microwaveable bowl and pop into the microwave for no more than 20 second blasts at a time. Stir with the pastry brush between rests until it has melted.
Brush the insides of the bundtlette tin with the melted butter, ensure you get every nook and cranny.
Divide the 2 tablespoons of flour between the 6 bundtlettes. Shake and tap the tin to coat the insides. It’s best to do this over a sink or bin. Once coated turn the tin upside down and give it a tap to shake out any excess flour.
Add the 60g of flour and water to a mixing bowl and stir with a spatular until you have a thick paste. Transfer it into a piping bag.
Pipe the paste into the troughs of the bundtlettes. You will only be able to pipe it into the deepest parts of them.
Clean the mixing bowl and the sugar and spices to it. Give them a mix with your hand (or a fork).
Grab a piece of the dough and snip it off using scissors. Roll the dough in the spiced sugar and pop it into the tin. Repeat this step until you have used all of the dough up. Ensure you have divided it evenly between the 6 bundtlettes.
Cover the tin with a tea towel and leave to prove until doubled in size.
Remove the tea towel and pop the tin into the oven on a middle shelf for 25 minutes.
Remove from the oven when the time is up.
Leave the bundtlettes in the tin for 15 minutes before turning out to cool completely on a wire rack.
Once the bundtlettes have completely cooled down add the jam to a microwaveable bowl. Like with the butter, blast the jam for 20 seconds at a time in the microwave, stirring with the pastry brush between rests.
Once the jam has melted brush it all over the bundtlettes.
Enjoy!
