Manuka Honey Hot Cross Buns

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.

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