Description
Something a little different to hot cross buns.
Ingredients
Scale
Loaf dough
- 300mls water
- 4 tsp dried yeast
- 1/2 Tbsp of fine orange zest (or mixed peel if preferred)
- 60g butter, softened
- 520g bakers flour
- 1 tsp salt
- 1 egg
- 45g honey
- 15g brown sugar
- 1 Tbsp ground cinnamon
- 1 tsp ground spice, or to taste
- 110g sultanas
Cross
- 2.5 Tbsp water, you may need more
- 4 Tbsp self raising flour
Glaze
- 60g water
- 40g sugar
- 1 tsp ground cinnamon
Instructions
- Lightly grease a medium sized loaf tin in preparation for baking.
- Place water and yeast into bowl. Cook at 2 minutes / 37C / Speed 2.
- Add butter, flour, salt, honey, sugar, egg, spices and zest. Speed 7 / 5 seconds. Then program 6 minutes / Kneading Speed.
- Add sultanas. Knead for 30 seconds or until just combined. It will be a slightly sticky dough but workable. Oil your hands before handling the dough if it is very sticky.
- Carefully remove dough from the bowl into an oiled bowl and place somewhere warm for one hour or until doubled in size.
- Remove dough from bowl and shape it into a log shape and place into desired loaf tin. Place in a warm spot and allow it to double in size.
- Preheat oven to 200C.
- Add cross ingredients, flour and water, into clean bowl. Speed 4 until well combined. Add a drizzle of extra water if needed to thin it slightly. Be sure not to thin it too much, you need a thick paste.
- Place the batter into a piping bag with a large tip (or zip lock bag with the corner snipped). Snip the corner and pipe a cross onto the loaf.
- Place into the oven and bake for 30-45 minutes depending on the size of your buns. You may need to cook a little longer.
- Add the glaze ingredients into the bowl. 4 minutes / 100C / Speed 2 or until the sugar is dissolved.
- Carefully remove cooked loaf from oven. Carefully brush with the glaze After 5 minutes repeat the glaze again. Place into the oven for 5 minutes. This will give it an extra shine.
- Remove from oven and carefully place onto a wire rack to cool before slicing. Best served the day of making.
- Prep Time: 90
- Cook Time: 60