Candied Ginger, Orange and Irish Rhubarb Hot Cross Buns

For a simple twist on Hot Cross Buns, why not try out our recipe for Candied Ginger, Orange and Irish Rhubarb hot cross buns. For this recipe we have used delicious new season Irish rhubarb, Oranges and of-course candied ginger.

Ingredients

• 3 cups rye flour
• 2 cups strong white flour
• 7g of active dried yeast
• 10g salt
• 40g brown sugar
• 300ml whole milk (Goats milk can also be used)
• 100ml water

Place the strong white and rye flour, sugar, yeast and salt into your mixer. Add the milk and begin mixing. Slowly add the 100 ml of water until the dough is wet.

Remove the dough and knead for 5 to 10 minutes, then place in an oiled bowl and leave to rise for about 1.5 to 2 hours until it has doubled in size.

Chop up a stem of rhubarb into small pieces and place in a bowl.  Grate the zest from one of the oranges in to the bowl. Chop up a handful of candied stem ginger into small pieces, place in the bowl and cover with two tbsp of mandarin orange juice. Leave for 10 minutes to rest.

Remove as much air as possible from the dough and then spread the mixture over the dough and fold in. Roll into balls and place to rise again on a baking tray covered in grease proof paper.

To add the crosses, mix plain flour and water into a bowl until you have a thick paste. Once the dough has doubled in size, preheat the oven to 180c, brush the buns with a beaten egg yolk, then pipe on the crosses. Bake for 30 minutes and you’re done.