If there’s one thing that’s synonymous with Easter, it’s Hot Cross Buns! And every year, new flavours are coming out, expanding the range of flavours to please every palate!

 

So this Easter, why not have your gin and eat it too, with our gin-centric twist on a classic hot cross bun recipe! We’ve swapped out the raisins for spiced gin soaked blueberries for a lighter, fresher take, that’s perfectly paired with Mediterranean tonic syrup and our own-recipe orange butter!

 

We’re always looking for new ways to enjoy our craft gins, and we think this hot cross bun recipe really takes the cake (or bun!)

Ingredients

For the buns:

500g all purpose flour

Pinch of salt

2 tsp mixed spice

100g sugar

50g unsalted butter

250g blueberries

100ml spiced gin

1 tsp cinnamon

7g sachet of instant dried yeast

2 eggs

200ml milk

Zest of two lemons

Zest of one large orange

1 tbsp lemon juice

For the crosses and glaze:

3 tbsp all purpose flour

100ml Mediterranean tonic

1 tbsp orange zest

1 tbsp honey

For the orange butter:

1 tsp fresh squeezed orange juice

Zest of two large oranges

½ tsp cinnamon

150g salted butter

½ tsp honey

Recipe

STEP 1

Put the blueberries in a small, lidded container, with the spiced gin and half the sugar. Leave to infuse for at least 8 hours, or preferably overnight.

STEP 2

Prepare the glaze by heating tonic, orange zest and honey gentle in a saucepan until thickened and reduced by half. Set aside to cool for later.

STEP 3

Sift the flour, salt, remaining sugar and spices into a large mixing bowl. Rub in the butter with your fingertips to form breadcrumbs.

STEP 4

Gently stir in the yeast, blueberries, citrus zest and lemon juice.

STEP 5

In a separate bowl, warm the milk to a comfortable temperature to put  your finger in. Beat the eggs in.

STEP 6

Pour egg and milk mixture into the dry mixture, and roughly stir in. Leave to rest for 5 minutes

STEP 7

Divide dough into 6, and shape into balls. Space apart on a greased baking sheet and cover loosely with cling film. Leave to rest in a warm place until risen to be half as big again – approximately 1 hour.

STEP 8

Mix 3 tbsp of flour with a little water to make a paste. Use this to create the crosses on top of the buns. Use a piping bag for precision, or do it by hand for a rougher style.

STEP 9

Bake for 15 minutes at 200C until risen and golden. Brush the glaze over the top as soon as you remove them from the oven.

STEP 10

Whilst the buns are cooling, make the orange butter. Mix together all ingredients with an electric mixer until well combined and a little lighter in colour. Shape or pack into a ramekin, and put in the fridge until needed.

STEP 11

Toast the buns, slather them in butter and enjoy!