Classic Vanilla Slice
Classic vanilla slice with crisp pastry and a thick, silky custard centre—an old-school bakery favourite made at home.
Apple Cider Hot Cross Buns
These apple cider hot cross buns are soft, fragrant and gently spiced, with tender apple pieces folded through an enriched yeasted dough.
They bake with glossy tops and classic flour crosses, making them ideal for Easter baking and brilliant the next day split and toasted.
Method
30m20m2h 50m
- Mix the bread flour, sugar, salt, cinnamon, mixed spice and yeast in a large bowl.
- Rub in the softened butter, then add the beaten egg, lukewarm cider and lukewarm milk.
- Mix to a shaggy dough, then knead for 8–10 minutes until smooth and elastic.
- Fold in the diced apple, sultanas and orange zest until evenly distributed.
- Cover and prove in a warm place for about 60–75 minutes, or until doubled in size.
- Knock the dough back and divide into 12 equal pieces, shaping each into a smooth bun.
- Arrange on a lined baking tray, cover loosely and prove again for 35–45 minutes until puffy.
- Heat the oven to 200°C (180°C fan). Mix the plain flour and water into a smooth paste and pipe crosses over each bun.
- Bake for 18–22 minutes until deeply golden and cooked through.
- Brush with warmed apricot jam while hot, then cool on a wire rack before serving.
Ingredients
- 500g Strong white bread flour
- 1 tsp Orange Zest finely grated
- 1 tsp Fine Sea Salt
- 70ml Water for crosses
- 1 large Egg beaten
- 75g Sultanas
- 2 tbsp Apricot Jam warmed, for glaze
- 180ml Apple Cider lukewarm
- 60g Plain Flour for crosses
- 1 tsp Mixed spice
- 80ml Whole Milk lukewarm
- 50g Unsalted butter softened
- 1 tsp Ground Cinnamon
- 1 medium Bramley Or Eating Apple peeled and finely diced
- 75g Caster Sugar
- 7g Fast-action Dried Yeast
Notes
Let the dough prove until clearly doubled; under-proofed buns bake up dense.
If your apples are very juicy, pat them dry before folding into the dough.
Brush with warm apricot jam after baking for a shiny bakery-style finish.
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