Cranberry Hot Cross Buns
GREEN (ACT & SA)
Makes 12 buns
For the buns:
- ½ cup reduced fat milk
- 2 teaspoons dry yeast (7g sachet)
- ½ cup honey
- 1 cup wholemeal flour
- 1 cup plain flour
- 2 tablespoons cinnamon
- ½ teaspoon salt
- 3 tablespoons olive oil
- 1 egg
- 2 teaspoons vanilla extract
- ¼ cup dried cranberries
- ¼ cup sultanas
For the crosses:
- ¼ cup flour
- 3-4 tablespoons water
For the glaze:
- 1 egg, whisked
- Heat milk in the microwave on high for 40 seconds until warm. Stir in the yeast and 1 tablespoon of honey. Cover and set aside for 10 minutes or until frothy.
- Sift the flours into a large bowl, then mix in the cinnamon and salt.
- In a separate bowl, whisk together the olive oil, egg, vanilla extract and remaining honey. Pour this into the yeast mixture and mix.
- Pour the yeast mixture into the flour. Add in the dried cranberries and sultanas, then combine to form a sticky dough. Cover the dough with a wet (clean) tea towel and sit in a warm spot for approximately 45 minutes to rise.
- Transfer the dough to a floured surface. Punch out the air, then knead for roughly 5 minutes, adding extra flour where necessary to prevent sticking.
- Cut dough into 12 even pieces, shape into golf ball-sized buns, then place onto a prepared baking tray roughly 1cm apart. Cover tray with the tea towel and place in a warm spot for a further 20 minutes to rise.
- Preheat oven to 180 °C.
- For the crosses, mix together the flour and water in a small bowl until a paste forms. Transfer into a snap lock bag and cut a small hole in the corner of the bag. Pipe a cross onto the top of each bun.
- Bake for 25 minutes, until the buns are cooked through and golden on top.
- Glaze the top of each bun with a whisked egg before putting back into the oven for an additional 2 minutes. Remove from oven and set aside for 5 minutes to cool before serving warm with margarine or jam.
- Use different fruits, such as apricots or dried apple. If dried fruit isn’t your thing, you could also leave it out all together.
- You can use the stove to heat your milk, but don’t let it boil!
- If your dough does not bounce back when you poke it with your finger, and if it tears rather than stretch when you pull it – keep kneading, it’s not ready yet.
- To avoid mess, trace the crosses on top of each bun with the back of a knife before piping on the paste.
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