Dulce De Leche and Chestnut Hot Cross Buns
“This is a hot little classic crossed with a whole new twist. You can adapt my buns to suit how much time you want to spend with them. Put some of the chestnut and dulce de leche spread inside the buns for a surprise centre, or just bake the buns and serve your corruptingly moreish mixture of sweet, sticky and saucy on the side.
If you’re pressed for time, and need a completely no cook version, just buy some buns and spread them with dulce de leche!”
By Merchant Gourmet Cook, Alex Mackay
Suitable for vegetarians
- 500g plain flour
- 1 x 7g sachet fast action yeast
- 1/2 tsp salt
- 120g dulce de leche
- 1 tbsp ground cinnamon
- 150ml warm milk
- 150ml warm water
- 125g fat raisins
- 60g mixed peel
- Grated zest of 1 large orange
- Grated zest of 1 large lemon
- 100g grated Bramley apple
- Oil to grease the tray
For the Stuffing / Spread
For the Crosses and Glaze
- 95g flour
- 3 tablespoons water
- 1 medium egg
- 1 medium egg yolk mixed with 2 tbsp milk
- 100g apricot jam
- You will also need a 35cm x 25.5cm x 1cm deep (14 x 10 in x 1/2 in) baking tray and a piping bag.
Prep ahead – The buns can be prepared up to a day ahead and then warmed through before serving, or a couple of days ahead and then toasted
1. Get a large bowl. Add the flour, yeast, salt, 120g dulce de leche and cinnamon. Make a well in the centre. Pour in the warm milk, water, raisins, mixed peel, apple and fresh citrus zest. Mix to a firm dough. Transfer the dough to a floured worktop and knead for about 10 minutes until the dough is elastic and bouncy
2. Put the dough back in the bowl and cover with a damp tea towel. Leave to rest for 20 minutes to make the dough easier to shape into buns
3. Get a medium sized bowl. Add the chestnut puree and the 200g dulce de leche. Mix together well, and set aside
4. Cut the dough into 12 even sized pieces. Dust your worktop with flour. Flatten the pieces of dough into 8-10cm circles. Put a dessert spoonful of the chestnut mixture into the centre of each, leaving plenty of dough around the outside. Lightly dampen the dough around the chestnut mixture. Fold the dough over the chestnut mixture until it is completely encased. Dust your hands with flour, and turn each roll so that the join is on the bottom. Roll the buns between your palms until the tops are smooth
5. Lightly oil a baking tray and put the buns in, just touching each other; they will grow together as they prove. Leave to prove in a warm place for 45 minutes to an hour until they have almost doubled in size
6. Preheat your oven to 220c/Position upper middle shelf
7. While the buns prove, mix together the flour for the crosses with the water and whole egg until you have a stiff, smooth paste. Put this paste into a piping bag with a very fine nozzle
8. Once the buns have risen, brush them with the egg yolk and milk mixture. Pipe a cross on top of each
9. Bake in your preheated oven for 12-15 minutes until golden
10. Warm the apricot jam in the microwave or in a little pan with 2 tablespoons of water. Brush this mixture over the top of the buns as soon as they come out of the oven
11. Transfer to a rack to cool, or if you’re greedy like me, start eating them straight away with the chestnut and dulce spread
How'd you get on?
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