Prep
2 HRBake
20-25 minsServes
20Difficulty
Hard About
A classic Easter treat, Hot Cross Buns are delicious spicy fruit buns that are irresistible when slathered in butter. We definitely believe that they should be enjoyed all year round!
Cranberry & Orange Hot Cross Buns Recipe
To make the buns
Start by mixing the yeast with a tablespoon of whole milk and a teaspoon of caster sugar in a large mixing bowl, until the yeast has completely dissolved. Leave on the side for 15 minutes until little bubbles start to appear.
Sieve in the flour, followed by the cinnamon, nutmeg and mixed spice. Add to this the rest of the milk, golden caster sugar and the egg, and stir well.
Using your hands, start binding the mixture together for 5 minutes until it forms a dough. Add the soft butter gradually, one chunk at a time, whilst kneading the dough. This should take 2 to 3 minutes and should result in a sticky dough. Knead for a further 5 minutes until you have a shiny and smooth dough.
Add to your dough the dried cranberries and candied orange peel and knead for 3 more minutes. Finally, cover your bowl with a clean tea towel and leave to proof in a bowl that has been lightly greased with butter, at room temperature for 1h30 minutes. The dough should have doubled in size.
Remove your dough from the mixing bowl, and place on a lightly floured work surface. Divide your dough into 20 pieces weighing 50g each. Roll each dough piece against the palm of your hand to create smooth round buns. Place these onto a large baking tray lined with baking paper, leaving a gap between them.
Proove the buns for a second time, covering the tray with a tea towel and leaving to rise at room temperature for about an hour, until they have doubled in size and the bun's sides are touching each other.
Whisk together the large egg and teaspoon of milk. Delicately brush the buns with that eggwash.
Preheat your oven to 240C/ 220C fan/ Gas 8.
For the crosses
Meanwhile, to make the crosses, gently whisk together the flour, sugar oil and milk into a smooth paste.
Fill a small piping bag with the mixture and, using scissors, cut a small hole at the end of it.
TOP TIP
If you do not have a piping bag, you can easily make one using baking parchment. Cut a large triangle into the baking paper, and roll the longest edge on itself until you have a cone. Add in your mixture, cut a small hole at the end and start pipping!
Pipe the mixture on top of the buns in a cross shape and transfer the buns to the oven.
Reduce your oven temperature to 200C/ 180C fan/ Gas 6 and bake for 20 to 22 minutes until golden.
For the glaze
Whilst your buns are in the oven, heat up gently the Lyle's Golden Syrup in a pan.
As soon as you remove the buns from the oven, carefully brush them with the hot golden syrup, and set aside to cool on a wire rack for around 15 minutes, before serving.
Ingredients – 14 items
1
For the buns
Easy-bake yeast
Milk
Fairtrade Tate & Lyle Golden Caster Sugar
Plain flour
Ground Cinnamon
Nutmeg
Freshly grounded
Mixed spice
Milk
Whole
Fairtrade Tate & Lyle Golden Caster Sugar
Large eggs
Butter
Soft, unsalted, room temperature
Cranberries
Dried, unsweetened
Mixed peel
Sea salt flakes
For the cross
Plain flour
Icing sugar
Olive oil
Milk
For the glaze
Lyle’s Golden Syrup
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Two of our favourite fruity flavours in one delicious scone triangle!
Here`s how to make them:
Ingredients
For the scones
3 tbsp Tate & Lyle Granulated Sugar
Zest of one lemon
175g self raising flour
¼ tsp salt
½ tsp baking powder
45g unsalted butter
80ml milk
1½ tsp lemon juice (squeeze fresh from the zested lemon)
100g blueberries
A little milk, for brushing the scones
For the glaze (optional)
80g Tate & Lyle Icing Sugar
2-3 tsp lemon juice
Method
Preheat the oven to 200C/390F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, rub the Tate & Lyle Granulated Sugar and lemon zest together.
Add in the flour, salt and baking powder, stirring everything together.
Tip in the butter and rub in until the mixture resembles breadcrumbs.
Separately in a jug, mix together the milk and lemon juice. Pour into the flour mixture and roughly bring together. Add in the blueberries and mix through evenly, bringing the dough together.
Lightly flour your worktop then tip the dough out, squeezing together to form a disc about 1” thick. Cut into eight wedges, then transfer to the prepared baking sheet.
Lightly brush the tops of each scone with a little milk, then bake in the preheated oven for 18-20 minutes until the scones are baked and golden on top.
For the glaze, mix together the Tate & Lyle Icing Sugar and as much lemon juice as required to achieve the consistency you like. Drizzle over the scones and enjoy!
Yet another dessert mash-up... and this time it`s Battenburg Blondies!
A delicious marzipan chessboard you can`t help but make a move for, it`s your favourite cake with an irresistible new texture...
Serves: 16
Ingredients:
200g unsalted butter
125g Tate & Lyle Caster Sugar
125g Tate & Lyle Soft Light Brown Sugar
¼ tsp salt
¾ tsp almond extract
2 large eggs
225g plain flour, sifted
75g ground almonds
Pink food colouring
6 mini Battenberg cakes (optional)
Method
Preheat the oven to 180ºC (fan oven). Line an 8” square loose-bottomed tin with parchment paper and set aside.
In a large microwave-safe bowl, add in the butter and both sugars. Heat in 20-second bursts in the microwave until completely melted. Whisk the ingredients together until fully combined. Allow to cool for a couple of minutes.
Stir in the salt and almond extract, then whisk in the eggs one at a time until completely combined. Tip in the flour and ground almonds and mix again until completely combined.
Divide the blondie mixture equally between two bowls. Colour one of them pink using some food colouring, then transfer both into piping bags. Pipe alternating lines of the mixture in the tin, covering the bottom and using about half of the batter to do so. Shake the tin or use a small knife or spatula to help level the batter, then pipe a second layer of blondie mixture on top of the first, topping the pink lines with plain batter and the plain with pink. Again, shake the tin a little to level the top and fill in any gaps. Don’t worry too much, it will also spread during baking in the oven.
Once all the blondie mixture has been piped, place the tin in the preheated oven and bake for 20-25 minutes. The blondie is done when the top is pale golden and a toothpick inserted into the middle comes out clean or with a few damp crumbs. Cool completely before slicing.
Once cooled, slice the blondie into 16 squares. Top with a couple of slices of mini Battenberg cake if you wish, using a little apricot jam to hold it in place.
Enjoy!
We know you can`t keep up with all these smashed together recipes, but this one`s simple and stunning, we promise!
Introducing the Brondie, a gooey comforting brownie mix of milk, dark and white chocolate.
Because when you can`t choose between baking brownies or blondies... we say just have both!
You don`t even need to dip these in your tea... though we`re sure you will anyway!
Infused with Earl Grey and lemon, these fragrant and floral biscuits are something a little different if you can bear to part with the chocolate digestives...
Recipe below:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea Leaves
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
Chocolate like you`ve never seen it before...
Fastly becoming our favourite chocolatiers, @hillstreetuk is run by brothers Greg and Chris, who`ve combined their skills of chocolate making and design to craft a business built on stunning flavour and mind-boggling visuals.
With locations in Cambridge and Saffron Walden, they`re bringing decadence back to chocolate, so we`re thrilled it`s Tate & Lyle Sugar that goes into every one of their creations! 🏆
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Cheesecake on a stick!? We`ll have 6 please...
Like frozen yoghurt but creamier, smoother and cakier, this summer recipe is our most delicious dessert idea yet!
Find the link in bio.
#cheesecake #icepops #summertreats #icecream #berrycheesecake
A little behind the scenes at The Wren Bakery... one of the Leeds community`s most special spots!
We`ve missed making sponge cakes and we know you have too.
So let`s make this summer`s cake quota as light and fluffy as possible!
Here`s a selection of our favourite fillings for a soft and sugary sponge... (Recipe link in bio.)
We`re honoured to be even just a small part of the project Clare!
Found near Leeds city centre, @the.wren.bakery helps train women with disadvantages to employment to become confident baristas and bakers.
So we`re proud to be helping them become the absolute best they can be!
#TrustedByTheBest
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