Easter Recipe: Dulce De Leche and Chestnut Hot Cross Buns

Easter Recipe: Dulce De Leche and Chestnut Hot Cross Buns

500g plain flour
1 x 7g sachet fast action yeast
1/2 tsp salt
120g dulce de leche
1 tbsp ground cinnamon
150ml warm milk
150ml warm water
125g fat raisins
60g mixed peel
Grated zest of 1 large orange
Grated zest of 1 large lemon
100g grated Bramley apple
Oil to grease the tray

For the stuffing/spread

200g pouch of Merchant Gourmet Chestnut Puree
200g dulce de leche

For the crosses and glaze

95g flour
3 tablespoons water
1 medium egg
1 medium egg yolk mixed with 2 tbsp milk
100g apricot jam
You will also need a 35cm x 25.5cm x 1cm deep (14 x 10 in x 1/2 in) baking tray and a piping bag.


Prep ahead – The buns can be prepared up to a day ahead and then warmed through before serving, or a couple of days ahead and then toasted

1. Get a large bowl. Add the flour, yeast, salt, 120g dulce de leche and cinnamon. Make a well in the centre. Pour in the warm milk, water, raisins, mixed peel, apple and fresh citrus zest. Mix to a firm dough. Transfer the dough to a floured worktop and knead for about 10 minutes until the dough is elastic and bouncy

2. Put the dough back in the bowl and cover with a damp tea towel. Leave to rest for 20 minutes to make the dough easier to shape into buns

3. Get a medium sized bowl. Add the chestnut puree and the 200g dulce de leche. Mix together well, and set aside

4. Cut the dough into 12 even sized pieces. Dust your worktop with flour. Flatten the pieces of dough into 8-10cm circles. Put a dessert spoonful of the chestnut mixture into the centre of each, leaving plenty of dough around the outside. Lightly dampen the dough around the chestnut mixture. Fold the dough over the chestnut mixture until it is completely encased. Dust your hands with flour, and turn each roll so that the join is on the bottom. Roll the buns between your palms until the tops are smooth

5. Lightly oil a baking tray and put the buns in, just touching each other; they will grow together as they prove. Leave to prove in a warm place for 45 minutes to an hour until they have almost doubled in size

6. Preheat your oven to 220c/Position upper middle shelf

7. While the buns prove, mix together the flour for the crosses with the water and whole egg until you have a stiff, smooth paste. Put this paste into a piping bag with a very fine nozzle

8. Once the buns have risen, brush them with the egg yolk and milk mixture. Pipe a cross on top of each

9. Bake in your preheated oven for 12-15 minutes until golden

10. Warm the apricot jam in the microwave or in a little pan with 2 tablespoons of water. Brush this mixture over the top of the buns as soon as they come out of the oven

11. Transfer to a rack to cool, or if you’re greedy like me, start eating them straight away with the chestnut and dulce spread

Recipe created By Merchant Gourmet Cook, Alex Mackay.