Why not enjoy some delicious Honey Hot Cross Buns this Easter.
Adapted recipe from Nagi’s Hot Cross Buns (Recipe TinEats)
Ingredients
BUNS:
- 1 tablespoon instant or rapid rise yeast
- 1/4 cup caster sugar
- 1/4 cup honey
- 1 1/2 cups warm milk
- 4 1/4 cups plain flour + 1/4 cup for kneading
- 2 tsp cinnamon powder
- 2 tsp all spice or mixed spice
- 1/2 tsp salt
- 1 1/2 cups sultanas
- 1 - 2 oranges, zest only
- 50g / 3.5 tbsp unsalted butter, melted and cooled
- 1 egg
CROSSES:
- 1/2 cup flour
- 5 tbsp water
GLAZE:
- 1 tbsp of Manuka honey diluted in 1 tsp of filtered water.
Instructions
Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix.
Add butter, milk, egg, honey, sultanas and zest.
Dust a work surface with flour and knead by hand for 10 minutes.
Dough is kneaded enough when it’s smooth and does not break when stretched
RISE #1:
Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is.
FORMING BALLS
Line a 31.5 x 23.5 cm / 9 x 13” tray with baking paper with overhang.
Remove cling wrap and punch dough to deflate.
Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air.
Cut into 12 equal pieces.
Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
RISE # 2:
Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen by about 75% (less than double in size). Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).
CROSSES:
Mix flour and water until a thick runny paste forms.
Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
BAKING/GLAZE:
Bake for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe. Meanwhile, place honey and water in a bowl. Mix to combine.
Remove buns from oven. Use overhang to lift buns onto a cooling rack.
Brush with honey mixture while warm. Allow to cool to warm before serving.
