Honey cinnamon hot cross buns

This year, due to the increase of unique HCB (hot cross buns) flavours that the shops are putting out, my husband had made it his goal to try every single one and rate them. We tried Woolworths iced Coco (6/10), caramilk (8/10), spiced apple (the kids like this one 7.5/10), Coles shapes (4/10), Aldi chocolate (4/10), and Baker's delight sticky date (4/10). Since we're in a HCB phase, I guess I can't escape making my own. I've been wanting to do one for ages but had been lazy. So this year I tried this recipe by Gourmet Traveller. It turned out ok, not too dry and not too sweet. The method was interesting and I had fun making it. It's like making sourdough but not fully. It does require a bit of skills to make this one just because of the first step. The dough was quite wet so I ended up adding a lot more extra flour to be able to shape it, and even then it was still very sticky. 

I had to make some adjustments with the flour and jam I used just because that's what I had. I used spelt flour and pineapple apple jam instead. 

INGREDIENTS

ULTIMATE BUN BASE

1 2/3 cups (250g) strong (baker’s) flour

1/2 cup (50g) milk powder

1/4 tsp dried yeast

1/3 cup (80ml) runny 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

WHITE PIPING

1/2 cup (75g) plain flour

1 tbs caster sugar

METHOD

1.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.

2.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.

3.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.

4.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.

5.Preheat the oven to 200°C.

6.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.

7.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.

8.Meanwhile, heat jam in a saucepan over high heat, stirring, until hot and loose.

9.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.

Recipe taken from this website