traditional hot cross buns with a twist

One of my favourite Easter past times is enjoying hot cross buns toasted with a thick smear of butter. Craig on the other hand loves them fresh with no addition, as do both our kids. Whilst thinking of how I could put a twist on the traditional bun I thought why not include dried cranberries and a marzipan centre.

ingredients

for the buns

• 100g castor sugar
• 600g flour
• 2 tsp cinnamon
• 1/2 tsp all spice
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 50g butter (melted and at room temperature)
• 150ml milk
• 150ml hot water
• 15g instant dried yeast
• 100g sultanas
• 50g dried cranberries
• 160g marzipan (optional)

paste topping

• 50g flour
• 60g water

glaze topping

• 80g golden syrup
• 20g water

directions

1. Mix the milk and hot water so together they are at a lukewarm temperature. Add yeast and stir until combined. Allow to sit for 10 minutes – it should look frothy.
2. Sift sugar, flour and spices into a large bowl and mix until combined.
3. Add the butter and yeast mixture to the dry ingredients mixing until combined.
4. Knead by hand, bread machine or mixer with bread attachment for 5 minutes.
5. Add dried fruit and knead for a further 2 minutes.
6. Place in a large greased bowl, cover and allow to rise in a warm spot until it has doubled in size (this can take anywhere from 30 minutes to 1 hour).
7. Place on a floured board and knock the dough down to original size. Weigh the mixture and divide into 16 equal balls. My mixture weighed 1250g so the balls weighed approximately 78g each.
8. If you are including marzipan centres roll out 10g balls and insert them into the dough ball.
9. Place balls on a lightly greased baking tray allowing enough space for them to rise and expand. Once the balls have doubled in size its time to make the paste topping.
10. Using a fork mix flour and water in a small bowl until combined. Transfer to a piping bag (or ziplock bag with a small hole in the corner) and pipe a cross onto each bun.
11. Bake for 20 to 25 minutes in a 180 degree celsius oven.
12. Place golden syrup in a mug and mix with boiling water until combined and brush the glaze onto the buns as soon as they come out of the oven.
13. Enjoy your hot cross buns!

thermomix directions

1. Mix the milk and hot water so together they are at a lukewarm temperature. Add yeast and stir until combined. Allow to sit for 10 minutes – it should look frothy.
2. Add sugar, flour, yeast and spices to TM bowl and mix for 10 seconds, speed 5.
3. Add butter and yeast mixture to the dry ingredients in TM bowl mixing for 10 seconds, speed
4. Knead for 2 minutes (lid locked on bread function).
5. Add dried fruit and knead for a further 2 minutes (lid locked on bread function).
6. Place in a large greased bowl, cover and allow to rise in a warm spot until doubled in size (this can take anywhere from 30 minutes to 1 hour).
7. Place on a floured board and knock the dough down to original size. Weigh the mixture and divide into 16 equal balls. My mixture weighed 1250g so the balls weighed approximately 78g each.
8. If you are including marzipan centres roll out 10g balls and insert them into the dough ball.
9. Place balls on a lightly greased baking tray allowing enough space for them to rise and expand. Once it has double in size its time to make the paste topping.
10. Mix flour and water in a small bowl using a fork to mix until combined. Transfer to a piping bag (or ziplock bag with a small hole in the corner) and pipe a cross onto each bun.
11. Bake for 20 to 25 minutes in a 180 degree celsius oven.
12. Place golden syrup in a mug and mix with boiling water until combined and brush the glaze onto the buns as soon as they come out of the oven.
13. Enjoy your hot cross buns!

If you’re chasing other Easter ideas have a look at our Easter chocolate treats.