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Hot Cross Buns with Forest Gold Honey

by Chef Jacqui Brown

 

When it comes to traditional holidays and birthdays, I have to admit I am probably worse than most children.  Not that I would ever admit this to my family, however I tend to go slightly overboard in decorating the house, traditional cooking, not to mention the excitement on the actual day preventing any notion of having a “sleep in”!  This easter I want to focus on all the traditional foods, home made easter eggs and so on and through my rummaging have come up with some awesome recipes and ideas.  I hope you enjoy them as much as I do!

 

What you need: 

  •     3/4 cup (180 ml) milk
  •     (7 grams) active dry yeast – 1 pkt
  •     1/2 teaspoon granulated white sugar
  •     3 1/2 – 4 cups (455 – 520 grams) all purpose flour
  •     40 grams Forest Gold Honey
  •     1 teaspoon cinnamon 1/4 teaspoon cloves
  •     1/4 teaspoon allspice
  •     1/4 teaspoon nutmeg
  •     1/2 teaspoon salt
  •     1/4 cup (4 tablespoons) unsalted butter,
  •     room temperature 2 large eggs
  •     1/2 cup (85 grams) candied fruit and peel mix
  •     1/4 cup (25 grams) raisins or currants

Egg wash:

1 large egg 1 tablespoon milk or cream

Glaze:

1/2 cup (60 grams) confectioners (powdered or icing) sugar,

sifted 1 tablespoon milk or cream

How to make them:

In a small saucepan or in the microwave heat the milk until lukewarm (about 100 degrees F/38 degrees C). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy. Meanwhile in the bowl of your electric mixer, combine the flour, Forest Gold Honey, spices, and salt. Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit. Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours). When the dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 – 60 minutes). Preheat oven to 400 degrees F (205 degrees C). Brush the tops of the buns with the egg wash again and, with a sharp, lightly greased knife (I spray it with Pam), make a cross in the tops of each bun.  Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.  Then serve warm with a good dollop of real butter…..Gorgeous!

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