Hot Cross Buns
Ingredients
- 1 sachet active dry yeast
- 1/2 cup caster sugar
- 1 1/2 cups lukewarm oat milk
- 1 1/2 cups cranberries (or sultanas)
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 50g unsalted butter, melted
- 1 egg .
- crosses
- 1/2 cups white bread wheat flour, sifted
- 1/3 cup water
Preparation
Place the yeast, 2 tsp sugar and milk in a bowl and set aside for 5 mins for the yeast to activate. Add flour, nutmeg, cinnamon, butter, egg, cranberries and remaining sugar and mix until a sticky dough forms. Knead with a dough hook until elastic. Place in a lightly oiled bowl, cover with a damp cloth and set aside for 1 hour until doubled. Divide into 12 pieces and roll into balls. Arrange the balls in a lightly greased square cake tin lined with baking paper. Cover with a damp cloth and set aside for 30 mins until risen. Preheat oven to 200C
Place the extra flour and the water in a bowl and stir to combine. Place in a plastic bag with one corner snipped off, and pipe crosses on the buns. Bake for 30–35 mins until golden
Now make the glaze: 1/4 cup boiling water, 1/2 cup sugar, 1 orange, 1 vanilla bean, 1 stick of cinnamon, 5 pods of cardamom
Place the sugar, water, and spice in a small pan. Squeeze the juice from the orange and add it with the peal into the pan. Heat over low heat until sugar dissolves. Simmer for 5 mins, then remove from heat and brush the buns