Hot Cross Buns
We like ours with lashings of yummy spices - our Chai Spice Mix is perfect for the job. See below for our fail-safe recipe, dusted off only once a year as per tradition. Honest.
HOT CROSS BUNS
• 1 cup milk (dairy or non-dairy)
• 1/2 cup water
• 2 T sugar
• 1 T yeast
• 2 cups organic wheat flour
• 100g + 30g organic butter
• 1/2 cup brown sugar
• 1 free range egg
• 1 tsp salt
• 3 T Mister Chai Ground Spice Mix
• 1 tsp vanilla
• 1 1/2 cups dried fruit (I use raisins/stem ginger/peel)
• 2-3 cups organic white spelt flour
• 2 T honey
1 Warm the milk & water to blood temperature, add sugar and yeast, stir gently & leave it to get nice and frothy. Add the first measure of flour, cover, and leave to rise in a warm place.
2 In a large mixing bowl cream butter and sugar, add egg, salt, spices, vanilla and fruit and mix well.
3 Once the yeast mixture has doubled in size add this to the butter mixture and combine well. Slowly mix in another 2-3 cups flour to make a soft, slightly sticky but knead-able dough. Knead until springy and satiny.
4 Cut into 24 pieces, shape into buns and place in greased tins with the sides of the buns just touching (at this stage buns can be refrigerated until next day).
4 Leave in a warm place to rise until doubled in size (around 20-30 mins, or up to 2 hours if refrigerated). While they are rising make the crosses by rubbing 30g butter into 1/2 cup flour, adding enough water to make a stiff dough. Roll out and cut into strips. Brush a little milk over the buns to help stick the crosses on.
5 Bake in a preheated oven at 225 degrees celcius for 10-12 minutes. Remove from the oven and immediately brush melted honey over the tops with a pastry brush. Rest in tins for 3-5 mins before removing to cooling rack.
Savour every spicy golden mouthful!