Hot Cross Bundtlettes
I’ve been thinking about making a Hot Cross Bundt for a while, and this year, I finally gave it a go when a colleague visiting from LA asked me to bake her some buns. I was a bit over traditional hot cross buns, so I decided to put a twist on them—literally. The result was so good that I also made a mini version, the Bundtlettes. I hope you’ll be as impressed with them as I am!
Makes 6
Hands-on Time 1 hour (plus overnight for soaking the fruit)
Proving Time +2 hours
Baking Time 12-15 minutes
Ingredients
½ Hot Cross Bun dough recipe
15g unsalted butter
60g plus 2 tbsp plain flour
50ml water
50g light brown sugar
1 tsp ground cardamom
½ tsp mixed spice
2 tbsp apricot jam
Equipment
Microwaveable bowl
Microwave
Pastry brush
Bundtlette tin
Mixing bowl
Spatula
Piping bag and 5mm circular nozzle
Scissors
Tea towel
Square of foil
Wire rack
Method
1. Prepare the Tin
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
Melt the butter in a microwaveable bowl in 20-second bursts, stirring between each blast.
Brush the melted butter evenly over the bundtlette tin, ensuring every nook is coated.
Divide 2 tablespoons of flour between the 6 bundtlettes. Shake and tap to coat the insides, then discard excess flour.
2. Make the Cross Paste
In a mixing bowl, combine 60g of flour and the water. Stir until a thick paste forms.
Transfer the paste to a piping bag and pipe it into the deepest troughs of the bundtlettes.
3. Prepare the Dough
In a clean mixing bowl, mix the sugar, cardamom, and mixed spice.
Snip pieces of the Hot Cross Bun dough using scissors. Roll each piece in the spiced sugar and divide evenly among the 6 bundtlettes.
Bake the Bundtlettes
Cover the tin with a tea towel and let the dough prove until doubled in size.
Bake on the middle shelf for 25 minutes.
4. Finish and Serve
Let the bundtlettes cool in the tin for 15 minutes, then turn them out onto a wire rack to cool completely.
Melt the apricot jam in the microwave in 20-second bursts, stirring between each blast. Brush the melted jam over the bundtlettes.
Enjoy!