WHISKEY HOT CROSS BUNS
Makes: 12 | Prep time: 2-3 hrs | Cook time: 30 mins
You definitely know what time of the year it is when the smell of cinnamon and spiced bread comes wafting from bakeries each morning.
The scent of hot cross buns just has that special way of evoking a warm comforting feeling that we love around Easter. As a twist on the traditional recipe, Alana has included a good dash of whiskey to soak the dried fruit in. The whiskey enhances the the flavour of the fruit and spices as well as adding a subtle warmth.
So, why not give making your own hot cross buns a go… it’s worth the little bit of time and effort. Plus, you’ll have that bakery experience of that baking hot cross bun smell wafting from your oven.
Recipe and images courtesy of Alana Lowes.
½ cup sultanas
½ cup raisins
1 cup currants
2 tsp mixed spice
1 tsp ground cinnamon
3 tbsp whiskey (optional)
5 cups plain flour
2 x 7g dried yeast
¼ cup sugar
Pinch of salt
2 eggs, lightly beaten
5 tbsp water
4 tbsp apricot jam (or similar)
1/3 cup water
Combine the sultanas, raisins, currants, mixed spice, cinnamon and optional whiskey in a bowl, stir thoroughly, and if using the whiskey, cover and set aside for 1 hr to mascerate.
Combine 4 ½ cups of plain flour, yeast, sugar and salt in a large bowl.
Melt the butter in a small saucepan over a low-med heat, add the milk and heat for a further 1 min or until it is lukewarm. Add the warm milk mixture, the eggs and the sultana mixture to the dry ingredients.
Using a flat bladed knife, mix the dough until it almost comes together, then using your hands, mix it to a soft dough.
Turn the dough out onto a well-floured surface and knead for 10 minutes or until the dough is smooth and bounces back when pressed with a finger.
Place the dough in to a large lightly oiled bowl, cover with cling wrap and set aside in a warm, draught free place for 1-1 ½ hours or until the dough doubles in size.
Line a large baking tray with non-stick baking paper. Punch the dough down and then knead for 30 seconds on a floured surface until smooth. Divide the dough into 12 even portions (approx 120 g each) and shape each portion into a ball.
Place the balls onto the lined tray, approx 1cm apart. Cover with oiled cling wrap and set aside in a warm draught free place for a further 25-30 minutes or until the buns double in size.
Preheat the oven to 170°C fan forced.
For the crosses on the buns, make a flour paste by mixing together the remaining ½ cup of flour and 4-5 tbsps of water together in a bowl until smooth. Spoon the paste into a piping bag or a small snap lock bag with the end snipped off one corner. Pipe the flour paste over the tops of the buns to form crosses.
Place the buns into the preheated oven and bake for 20-25 minutes or until the buns are cooked through.
To make the glaze, place the jam and water into a small saucepan over a low heat and stir until the jam dissolves. Bring to the boil for 3-4 minutes, then remove from the heat. Brush the hot glaze over the warm buns.
Serve with lashings of butter (we love the Pepe Sayer Salted Cultured Butter) and if you like a little more sweetness, some jam. Try Jamworks Apple Strudel Jam or look in our pantry section for more jam flavours.
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