Cycling Holidays France - Courleon France

Heading in to week 4!

April 6, 2020

Made these hot cross cinnamon buns the other day – way better than anything I’ve ever bought in the shop. I did half measures and made 9 buns, plus 2 small ones.

If you fancy having a go for Easter, here’s the recipe:

250ml milk, 1 lemon (zested), 150g butter (cubed), 640g strong white flour, 2 tsp cinnamon, 85g golden caster sugar, 7g sachet fast-action dried yeast, 2 eggs, 50g light brown soft sugar, 100g mixed dried fruit, 100g cream cheese, 75g icing sugar

1. Warm the milk and lemon zest in a pan until steaming. Remove from heat and add 25g butter, stir until melted. Leave to cool slightly.

2. Mix 500g flour, 1 tsp cinnamon, caster sugar, yeast and 1 tsp salt in a bowl. Pour in the milk mixture and one beaten egg, combine until the mixture clumps together. Tip on to work surface and knead until smooth and elastic (10mins). Transfer to an oiled bowl, cover and leave to double in size (about 2 hours).

3. Make cinnamon butter by creaming the remaining butter, cinnamon and light brown sugar.

4. Tip dough on to work surface and knead again. Roll to a rectangle about 30x40cm, spread cinnamon butter over. Scatter over dried fruit. Roll from long edge into sausage shape and cut into slices (of about 15mm thickness). Arrange on baking sheet, cover and leave for another hour (or until doubled in size).

5. Heat oven to 180C/160C fan/gas 4. Brush buns with beaten egg. Mix remaining 140g flour with water to make a paste, then use to make crosses on buns. Bake for about 25mins.

6. Mix cream cheese and icing sugar, then brush over warm buns. Eat warm or leave to cool.


Ruby also made some choc chip cookies with smashed mini eggs on top! At least we are still doing the couch to 5k run – in to week 3 now – need to keep it up to burn off all the cakes we’re eating!