Traditional Hot Cross Buns with Honey, Cinnamon and Orange Butter

Method

Hot Cross Buns

• 1)

  In a mixing bowl melt 60g Westgold salted butter and add in 150g soft brown sugar and whisk until its combine and dissolved.

• 2)

  Add 300ml full cream milk, one egg, one teaspoon cinnamon, one teaspoon Allspice, half teaspoon nutmeg, 7g of dried yeast, 550g plain flour and 100g of sultanas and 100g currants. Mix until it forms a rough dough and leave it for 15minutes to autolyse.

• 3)

  Turn the bun dough out onto a flour surface a knead it for 5-10mins until you get a smooth elastic dough. Pop it a pre oiled bowl to proof with a tea towel over the top for one hour or until it visibly doubles in size.

• 4)

  Once your dough has visible doubled in size you can turn it out onto the bench and portion in 12 equal balls approx. 110g per bun. Roll the balls into a bun shape similar to pizza dough by either tucking it in on itself or using the palm of your hand apply pressure down in a cupping motion and rolling them into a ball. Layer them up into a lined baking tray with a one centimetre gap in between so they touch as they rise and bake. Spray them with some olive oil then place a tea towel over the baking tray and let them rise for 15 mins.

• 5)

  After 15mins remove the tea towel then apply the cross mixture by running a small line across all the buns in one continuous motion. Don’t try to cross each bun individually. Then turning the baking tray and do it the other way to complete the cross.

• 6)

  Place them into the oven at 200C for 20mins or until they look nice and golden on top.

• 7)

  Once the buns have cooled slightly, generously brush on the glaze to give them that beautiful shine. Then rip one open and slather it in that orange, honey and cinnamon butter. Enjoy!

Cross

• 1)

  Combine 100g flour and 100g of water until it’s a smooth consistency.

• 2)

  Add it to a piping bag and then seal the ends of the piping bag so it doesn’t leak out.

Glaze

• 1)

  To make the glaze pop in 100g of brown sugar, 100ml of water and 30g of sultanas on a low heat for 10-15minutes until it has glossy appearance.

• 2)

  Turn the stove off and leave the glaze there for later. If the glaze set a little before you go to glaze the buns just re-heat it.

Orange, Honey and Cinnamon Butter

• 1)

  Take 200g of softened butter, zest of one orange, half teaspoon cinnamon and one teaspoon honey then whisk it until it light and fluffy.