Calling all Easter bakers - this recipe for Battenbuns (the delicious hot cross bun/ Battenberg cake hybrid) is sure to impress your loved ones!
If you fancy getting your bake on this Easter, look no further, as we have THE perfect recipe for you.
Forget your traditional bakes, this year it's all about the Battenbun - a hot cross bun/ Battenberg cake hybrid created by celebrity baker Anna Olson for her new Food Network show Bake with Anna Olson.
The buns are a super-yummy blend of almonds, cinnamon, apricots and marzipan, and look as totally gorgeous as they taste.
Feeling inspired? Well here's the recipe...
RECIPE: How to make Battenbuns
Battenbuns – Makes 12
**INGREDIENTS **
Dough:
• 550g plain flour
• 90g ground almonds (almond flour)
• 70g caster sugar
• 1 tsp/5ml finely grated lemon zest
• ¾ tsp/4g salt
• 1/2 tsp/2g ground cinnamon
• ¼ tsp/1g ground allspice
• ¼ tsp/1g ground nutmeg
• ¼ tsp/1g ground cloves
• 180ml 2% milk, heated to just above body temperature (110 °F/43 °C)
• 4 ½ tsp/16g instant dry yeast
• 3 large eggs
• 125ml vegetable oil
• 1½ tsp / 7ml almond extract
• 75g chopped dried apricots
• 45g dried currants
• Pink & yellow food colouring paste
Hot Glaze:
• 100g granulated sugar
• 3 tbsp / 45ml water
• 1 tsp / 5ml almond extract
Decoration:
• 250g pink and yellow Marzipan
METHOD
Ideally the buns are best the day they are baked, but they will keep, well wrapped, for a full day.
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