Blackcurrant Hot Cross Buns

Prep time: 30 minutes + proving

Bake time: 20 minutes

Makes: 10 – 12 hot cross buns

INGREDIENTS

500g strong white bread flour

75g sugar

1tsp cinnamon

Zest of 1 lemon

1 sachet fast action yeast

Pinch of salt

300ml milk

40g butter

1 egg

100g blackcurrants

For the Cross:

100g blackcurrants

15g sugar

45g plain flour

1 tbsp Golden Syrup

METHOD

In a large bowl, mix together the flour, sugar, cinnamon, lemon zest, pinch of salt and the yeast.

Gently warm the butter until it has melted, pour in the milk and warm until tepid, stir in the egg then pour into your flour mixture and bring to a dough. Knead for 10 minutes until smooth then leave to rise, covered and in a warm place, for 45mins until it has doubled in size.

Knock back, knead for 5 minutes then divide into 10 balls of roughly the same size, you can weigh these out if you like, they will be about 100g each. These make big hot cross buns but of course if you want them smaller then just make each ball slightly less so you will end up with more buns.

Take one ball at a time and knead again for a few minutes then stretch the dough out slightly, place a teaspoon of blackcurrants into the middle of the dough and then pull four corners of the dough in to the middle to cover the blackcurrants. Pull the sides out again and fold in one more time.

Turn the dough over, and shuffle it on the work top until it makes a nice little round. Place onto a baking tray lined with lightly oiled parchment.

Do this for each ball, cover loosely with cling film and leave to rise again in a warm place for 45 minutes.

While they rise, make the cross by placing 100g of currants and the sugar in a pan with a splash of water and bubble gently for a few minutes. Strain and leave to cool slightly before stirring in the flour. When the buns have risen, pipe a cross over them with your currant and flour mixture and
bake at 180 for 20 minutes or until lovely and golden.

Remove from the oven and brush over some warmed golden syrup. This makes them lovely and sticky! Serve warm with lots of butter and blackcurrant jam.

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Every day’s a great day to enjoy blackcurrants, but we know the kind of dishes that will really hit the spot are those that tie into the seasons. From energy kicks to sweet treats, we’ve rounded up 12 of our blackcurrant recipes to take you through 2023, from January to December.

JANUARY

Start the new year with a zesty-zing thanks to this fusion of fiery ginger and tangy blackcurrants. Packed with goodness to get January off to a brilliant start, these Berry Ginger Morning Shots shots are enriched with antioxidants, Vitamin C and stress-reducing compounds for a wake-up that's good for the soul!

FEBRUARY

When your energy dips on a cold winter's day, reach for a Berry Energy Ball. They're easy to eat, store, and make and packed full of delicious berry-based slow-release energy.

MARCH

Spring is in sight, and this called for a delicious recipe to celebrate! Start the weekend with a real treat - our Blackcurrant Doughnuts recipe! They ooze blackcurrant jam and are impossible to eat without licking your lips!

APRIL

Our Goat's Cheese and Blackcurrant Tarts are the perfect combinations of sweet and savoury, and with only an hour's prep time, you're onto a winner! A great addition to a spring afternoon tea, simply pair with your favourite sandwiches and sweet treat, before washing down with some British sparkling wine.

MAY

Picnic season is upon us - and come rain or shine, delicious food is the key to picnic perfection. If you're looking for a simple, seasonal, sophisticated treat to impress your friends, you need to try our delicious Palma Ham and Blackcurrant Palmiers… They're simply scrumptious and almost effortless to make.

JUNE

What better way to elevate your next picnic than with a hearty Blackcurrant Picnic Terrine? It's perfect as-is, sliced for a sandwich, or spread on a crunchy cracker! Enjoy with hunks of crusty bread and top with lashings of our Blackcurrant Picnic Compote for the ultimate wholesome summer snack enjoyed in the countryside!

JULY

Move over Queen of Puddings - our Mega Berry Summer Tart recipe is here! And oh, it certainly is a dessert fit for royalty, even if we do say so ourselves. Fruity with a nutty crunch, this sweet treat is perfect for making ahead and can be made even more divine by drizzling it with white chocolate!

AUGUST

Our Blackcurrant and Praline Parfait is perfect for serving up not just for the bank holiday weekend but on any special occasion. Sweet and fruity with a nutty crunch, this is undoubtedly a "more please" pud!

SEPTEMBER

Hello, fig season! As autumn creeps in, there's no better time to brighten up your midweek mornings with our delicious Blackcurrant, Fig and Ricotta Toast. Crunchy, sweet and creamy - this is one recipe you won't want to share!

OCTOBER

Whether brunch, lunch or an afternoon snack - no matter when you choose to enjoy this Blackcurrant and Goat's Cheese Spread, it will be sure to tick all the boxes and bring a wonderful pop of colour to any autumnal day. Slather over chewy sourdough and top with crunchy hazelnuts for the full works!

NOVEMBER

Hunker down with a winter-warming dish that will fill tummies and delight tastebuds! The tartness of the blackcurrants pairs so well with the rich flavour of the duck. Try our Blackcurrant and Duck Breast recipe this November.

DECEMBER

Light and airy meringue paired with lashings of double cream and tangy blackcurrant curd - Christmas must have come early with our Blackcurrant and Clementine Roulade. A real show-stopper and crowd-pleaser that you'll want to make each year!