Recipe courtesy of Better Homes and Gardens
Hot cross buns
Prep time: 30 mins plus 2 hours proving
Cook time: 30 mins
1kg bread and pizza flour
21g (3 sachets) dried yeast
450 ml milk
Finely grated zest of 1 lemon
¼ cup honey
3 tsp mixed spice
4 tsp fine salt
165g unsalted butter, cubed, softened
Plan flour, for dusting
1 cup currants
½ cup mixed peel
Extra ½ cup plain flour
1/3 cup water
¼ cup caster sugar
Extra ½ cup water
Step 1 Preheat oven to 180 degrees Celsius. Line 2 oven trays with baking paper. Put 350g of the bread flour, yeast and milk in the bowl of an electric mixer and beat on medium, using paddle attachment, for 5 minutes. Cover with plastic wrap and set aside in a warm place for 45 minutes or until mixture has risen.
Step 2 Beat 3 of the eggs in a small bowl, then add to flour mixture in bowl of electric mixer with lemon zest, honey, spice and salt. Beat on medium, using hook attachment, for 1 minute. Add remaining bread flour, beat slowly, then add 150g of the butter, 1 cube at a time. Beat slowly for 10-15 minutes or until a smooth dough forms.
Step 3 Turn out onto a lightly floured surface. Add currants and mixed peel, then knead for 5 minutes or until combined. Put dough in a large, oiled bowl and cover with plastic wrap set aside for 30 minutes or until risen.
Step 4 Divide dough into 18 pieces and roll each into a bun shape. Arrange on prepared trays, cover with plastic wrap and set aside for 45 minutes to rise.
Step 5 Beat remaining egg and use brush buns, reserving any left over egg. Melt remaining butter and put into a small bowl with plain flour, water and reserved left over egg. Stir to form a paste, then transfer to a piping bag. Pipe paste over buns in a cross shape. Bake for 25-30 minutes or until golden.
Step 6 Meanwhile, to make a syrup, boil sugar and extra water. Brush hot buns with syrup to glaze, then serve.
Serve your freshly-baked hot cross buns in style with our stunning Domayne Easter essentials: