Dulce de Leche & Chestnut puree Hot Cross Buns Recipe

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HotCrossSimply scrumptious and easy to make at home, this recipe is exactly what you need to treat your friends and family to this classic Easter treat! Using fantastic Merchant Gourmet ingredients, including Chestnut Puree and Dulce de Leche, these hot cross buns are guaranteed to make Easter extra tasty.  

This special recipe sets these buns apart from any other; filled with juicy raisins and spiced with warm cinnamon, orange and lemon zest, each bite is a real delight. Made moreish by silky sweet dulce de leche and a sensational apricot filling in the center, this creamy chestnut puree glaze with a little extra dulce de leche, makes them simply divine!

Makes: 12 Buns

Prep / Cooking: 20 mins plus approximately 1 hour and 5 mins resting and proving    

Active Time: 20-25 mins

What You’ll Need:

  • 500g plain flour    
  • 1, 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

  • 207g (half a tin) chestnut puree
  • 200g dulce de leche
  • 95g flour
  • 3 tbsp water
  • 1 medium egg
  • 1 medium egg yolk with 2 tbsp milk
  • 100g apricot jam  

For the Cross/Glaze

  • 207g (half a tin) chestnut puree
  • 200g dulce de leche

What To Do:

Prep ahead can be prepared up to a day in advance and warmed through

  • 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 and water, raisins, mixed peel, apple and fresh citrus zest. Mix to a firm dough. Transfer the dough to a floured worktop. Knead for about 10 minutes until the dough is elastic and bouncy.
  • 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.
  • Get a medium sized bowl. Add the chestnut puree and the 200g dulce de leche. Mix together well. Set aside.
  • 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, turn each roll so that the join is on the bottom. Roll the buns between your palms until the tops are smooth.
  • 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.
  • Preheat your oven to 220c/Position upper middle shelf.
  • 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.
  • Once the buns have risen, brush them with the egg yolk and milk mixture. Pipe a cross on top of each.
  • Bake in your preheated oven for 12-15 minutes until golden.
  • 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.
  • Transfer to a rack to cool, or if you’re greedy like me, start eating them straight away with the chestnut and dulce spread.

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