Have you perfected your lockdown banana bread? Bakers after a new challenge fitting for the Easter bank holiday, can now give hot cross buns a try. But there’s a twist – they are footlong, à la Subway style. The sandwich chain has released a new recipe for making 12-inch chocolate and orange hot cross buns, because in 2020, a regular-sized bun just isn’t enough. Here’s how to make them.
500g strong white bread flour
7g dried yeast
75g golden caster sugar
1 tsp salt
50g unsalted butter, melted
One large egg, beaten
100g mixed peel
200g chopped milk chocolate
2 tsp ground cinnamon
Zest of one orange, finely grated zest only
100g plain flour (for the cross)
Apricot jam or warmed golden syrup (for the glaze)
How to make Subway’s footlong hot cross buns
Warm the milk a little, remove the pan from the heat and add the sugar and yeast and leave to one side for 15 minutes.
In a large mixing bowl add the flour, cinnamon, salt and orange zest.
Make a well in the centre of the flour, pour in the milk mixture, followed by the melted butter and beaten egg, then using a wooden spoon mix until a dough starts to form.
Add in the mixed peel and chocolate chunks, turn out onto a lightly floured surface and knead the dough for about five minutes until smooth.
Place the dough into a lightly greased bowl, cover and leave until it doubles in size. Then divide the dough into two equal pieces.
Roll each piece into a 12-inch sausage shape and then place onto a baking tray lined with greaseproof paper.
Cover the buns and leave to prove for about an hour. Heat the oven to 220°C / gas mark seven.
For the cross, add 1 tbsp of water to the flour until you have a thick paste. Transfer to a piping bag. Make crosses along each of the hot cross buns and bake for about 25 minutes in the centre of the oven or until golden brown. Leave to cool.
Warm the apricot jam or golden syrup in a small saucepan, brush all over the warm buns and leave to cool completely. To serve, slice the buns, toast the inside and spread with butter. MORE: FOOD