Aldi’s recipe for spiced rum hot cross buns are the easy-to-make treat we need this weekend

Keeley Ryan

It may not feel like it at the moment, but Easter is just around the corner.

And while, for many people, that usually involves some sort of chocolatey treat, there’s another delicious and mother-watering snack that has become synonymous with Easter: hot cross buns.

Aldi have shared a recipe that will help you ‘spice’ up the Easter snack – and it’s super easy to make at home.

Let us introduce you to Aldi’s Spiced Rum Hot Cross Buns.

According to the retailer, the magic ingredient for the recipe is their Old Hopking Spiced Rum (€16.49 70cl). The amalgamation of rich flavours that the inclusion of rum offers makes these buns perfect for Easter.

And if you’re looking to add an extra bit of zing, you can include some orange zest – which will complement the warming spices perfectly.

We know what we’re going to be making this weekend, anyways.

Ingredients

(Makes 16)

300ml Whole Milk
50g Unsalted Butter
575g Plain Flour
Table Salt
75g Caster Sugar
1 tsp Baking Powder
1 Organic Egg
Old Hopking Spiced Rum
1 Orange
75g Sultanas
1 tsp Ground Cinnamon
2 tbsp Golden Syrup

Method

Boil 300ml of milk on a low heat
In a separate pan, place 50g of butter over a low heat until melted
Add the warmed milk and melted butter into a bowl, mix and leave to cool until mixture reaches room temperature
Separately, mix 500g of flour, 1 tsp of salt, 75g of caster sugar and 1sp of baking powder into a bowl
Pour in the warm milk and butter mixture and add 1 beaten egg
Add in a splash of Aldi’s Old Hopking Spiced Rum
Combine the ingredients together to form a sticky dough and place onto a floured surface
Knead until the mixture becomes smooth and springy and then place the dough into a flour-covered bowl
Cover the bowl with a damp tea towel and leave to rise for 1 hour until the mixture has doubled in size
Once the dough has risen, place the mixture back onto a floured surface
Tip in 75g of sultanas, 1 tsp of ground cinnamon and grated orange zest (optional), and knead this into the dough
Divide the dough into 16 squares and on a floured surface, roll these squares into balls
Line these balls onto a baking tray and cover with a damp tea towel to allow the balls to prove for an additional hour until they have doubled in size
Add 5 tbsp of water, 1 tbsp at a time, to 75g of plain flour to make the paste for the cross
Use this mixture to then pipe two lines across the top of the buns to make a cross on each, using a piping bag or a spoon
Place the buns in the oven at 200c/gas 7 for 20 minutes
Melt 2 tbsp of golden syrup in a pan and brush over the top of the buns whilst they’re still warm
Set aside to cool on a wire rack and then enjoy!