honey & cinnamon hot cross buns
One a penny, two a penny, Hot cross buns...Another reason to be EGG-cited this Easter.
- 1 2/3 cups (250g) strong (baker’s) flour
- 1/2 cup (50g) milk powder
- 1/4 tsp dried yeast
- 1/3 cup (80ml) Manuka honey
HOT CROSS BUNS
- 1 cup (160g) sultanas (optional)
- 1 black tea teabag (optional)
- 1/3 cup (80ml) Strega (Italian herbal liqueur) or brandy (optional)
- 1 2/3 cups (250g) strong (baker’s) flour, plus extra to dust
- 1 egg
- 100g unsalted butter, chopped, plus extra softened to serve
- 1 tbs ground cinnamon
- 1 tsp each ground nutmeg and five-spice
- 1/4 tsp ground cloves
- 1/2 cup (160g) apricot jam
- 1/2 cup (75g) plain flour
- 1 tbs caster sugar
- For the bun base, combine all ingredients with 200ml water in a bowl, cover with plastic wrap and stand in a cool, dark place for 12 hours to double in size.
- For the buns, if using sultanas, place sultanas, tea bag and Strega in a heatproof bowl with 1 cup (250ml) boiling water and stand overnight for fruit to soften.
- The next day, lightly dust a baking tray with flour. Place ultimate bun base in a stand mixer fitted with the dough hook. Add flour, egg, butter and 1 tsp salt flakes, and knead for 8 minutes or until mixture forms a ball.
- Drain sultanas and press through a sieve to remove excess liquid. Add sultanas and spices to dough and knead briefly to combine. Transfer to a floured work surface and knead to form a ball. Divide into 12 even pieces and, using the palm of your hand, roll into tight balls. Transfer to prepared tray, spaced 5mm apart. Cover with a clean damp tea towel. Set aside in a warm place for 1 hour to rise slightly.
- Preheat the oven to 200°C.
- For white piping, combine flour, sugar and 1/3 cup (80ml) water in a bowl until combined. Transfer to a piping bag fitted with a plain 3mm nozzle and pipe a cross on top of each bun.
- Splash a little water into oven to create steam (this helps buns expand before forming a crust), then bake on top shelf for 10 minutes or until slightly golden. Reduce oven to 180°C and bake for a further 20 minutes or until cooked through and bases are golden.
- Meanwhile, heat jam in a saucepan over high heat, stirring, until hot and loose.
- Strain through a fine sieve and keep warm. Brush hot buns with warm jam and set aside to cool for 30 minutes. Serve with extra butter.