For Easter 2020, I wanted to make a hot cross bun utilizing the ingredients in my pantry. What better dough to use than Mary Berry's hot cross bun recipe? I included some substitutions and additions according to what was in my apartment, including homemade candied orange peels, chocolate chunks, and frangipane (almond cream). All recipes below.

I had to bake my buns in a Pulllman loaf pan because I didn't want these to be individual buns, and I was making a smaller batch since there's not many people that live with me.

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Bread Dough

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• 500 g /1 lb 2 oz strong white flour (bread flour), plus extra for dusting

• 75 g / 2¾ oz caster (white granulated) sugar

• 2 tsp mixed spice powder (I just combined cinnamon, allspice, nutmeg, and cloves. It's basically like a Christmas spice blend)

• 1 tsp ground cinnamon

• Zest of one lemon or orange

• 10 g / ¼ oz kosher salt

• 10 g / ¼ oz fast-action dried (active-dry or instant) yeast

• 40 g / 1½ oz butter

• 300 ml / 10 fl oz milk

• 1 egg, beaten

• 85 g /3 oz sultanas

• 115 g / 5 oz dark chocolate chunks

• 50 g / 1¾ oz finely chopped mixed candied peel

• oil, for greasing

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For the topping

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• 75 g / 2 ¾ oz plain (all-purpose) flour

• 100 g / 3½ oz water

• Leftover orange syrup, for glazing
  
   

1. Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.

2. Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough.

3. Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas, chocolate chunks, and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a stand mixer with a dough hook.

4. Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.

5. Turn the dough out on to a floured surface and divide into 12 balls. [Optionally, you can flatten each ball and fill with a Tablespoon of chilled frangipane. Wrap up the ends and pinch closed to seal.]

6. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly.
   *For tearaway buns, place into a greased square or rectangular baking dish. The buns should be touching

7. Cover trays lightly with plastic, making sure the plastic does not touch the surface of the buns. Leave for 40-60 minutes until the buns have doubled in size.

8. Preheat the oven to 190C/375F.

9. For the topping, add the flour to a bowl with the water. Mix together to make a paste and spoon into an icing bag.

10. When the buns have risen, remove the plastic and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary. If making tearaway buns, it will take a little longer.

11. While the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack.

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Candied Orange Peel

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• Leftover orange peels (most of the white part removed), cut into strips

• Simple syrup (1:1 ratio white sugar and water)

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1.  Place the orange peel strips in a pot of water and bring to a boil. Drain. Repeat 2-3 times or until orange peel no longer tastes butter

2. Place the orange peels the pot once more and add enough simple syrup to cover them. Simmer over low heat until any white part is translucent and the orange peel tastes sweet, about 45 minutes .

3. Transfer the peels to a wire rack to let dry completely (should not be wet to the touch)

4. Reserve the syrup

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Frangipane

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• 50 g unsalted butter, softened

• 50 g granulated sugar

• 50 g almond flour

• pinch salt

• 40 g beaten egg

• 7 g flour

• 3 g vanilla extract or rum if available
   

1. Cream together butter, sugar, almond flour, and salt until light and fluffy

2. Add egg a little at a time, mixing well

3. Mix in flour and flavoring just until combined