Hot Cross Semlor

Makes 12

Hands-on Time 1 hour (plus overnight for soaking the fruit)

Proving Time +2 hours

Baking Time 12-15 minutes

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Ingredients

• 1 batch of Hot Cross Buns (from the previous recipe)

• 100g marzipan

• 3–5 tbsp full-fat milk

• 400ml whipping cream

• 3–4 tbsp icing sugar

Equipment

• Wire rack

• Serrated knife

• Mixing bowl

• Fork

• Spoon

• Large mixing bowl

• Whisk

• Spatula

• Piping bag with star-shaped nozzle

• Small sieve

Method

1. Bake the Hot Cross Buns

• Preheat the oven to 210°C/190°C (fan)/410°F/Gas Mark 7.

• Prepare and shape the Hot Cross Buns as per the recipe, leaving ample space between them on the baking sheets.

• Brush the buns with egg wash and let them rest for 10 minutes.

• Pipe small crosses (just on the tops, not down the sides) using the flour paste.

• Bake one tray at a time for 12–15 minutes until deep golden. Cool on a wire rack.

2. Prepare the filling

• Slice the tops off the cooled buns (about 1/3 down) using a serrated knife.

• Hollow out the centre of each bun, leaving the base intact. Save the trimmings in a mixing bowl.

• Crumble the marzipan into the bowl with the trimmings. Add 3 tbsp milk and mash with a fork until you have a thick, porridge-like consistency. Add more milk (1 tbsp at a time) if needed.

• Spoon the filling into the hollowed-out buns.

3. Add the cream topping

• Whip the cream with 2 tbsp icing sugar until thick and stiff (avoid over-whipping).

• Transfer the cream to a piping bag fitted with a star nozzle.

• Pipe generous swirls of cream onto each bun, starting from the center and working outward.

• Place the bun tops back on or trim them into decorative shapes before adding.

4. Finish and serve

• Dust the buns with the remaining icing sugar using a sieve.

• For a polished look, gently wipe the crosses to remove excess sugar and make the Xs stand out.

Enjoy!

Related Recipes:

Semlor