Hot Cross Buns & Manuka Honey is a delicious combo!
Last year we posted this recipe and the "YUMMY" response was overwhelming. So make sure to diarise time to make these delicious Easter Hot Cross buns.
Ingredients
BUNS:
1 tablespoon instant or rapid-rise yeast 1/4 cup caster sugar
1/4 cup honey
1 1/2 cups warm milk
4 1/4 cups plain flour + 1/4 cup for kneading 2 tsp cinnamon powder
2 tsp allspice or mixed spice
1/2 tsp salt
1 1/2 cups sultanas
1 - 2 oranges, zest only
50g / 3.5 tbsp unsalted butter, melted and cooled 1 egg
CROSSES:
1/2 cup flour 5 tbsp water
GLAZE:
1 tbsp of Manuka Doctor honey diluted in 1 tsp of filtered water.
Instructions:
Place flour, yeast, sugar, allspice, cinnamon, and salt in a large bowl. Briefly mix. Add butter, milk, egg, honey, sultanas and zest.
Dust a work surface with flour and knead by hand for 10 minutes.
Dough is kneaded enough when it’s smooth and does not break when stretched
RISE #1:
Leave the dough in the bowl, cover with cling wrap and place in a warm, wind-free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is.
FORMING BALLS
Line a 31.5 x 23.5 cm / 9 x 13” tray with baking paper with overhang.
Remove cling wrap and punch dough to deflate.
Dust work surface with flour, place dough on a work surface, shape into a log - this will deflate the air.
Cut into 12 equal pieces.
Take one piece and press down with your palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface. Place the ball with the smooth side up on the tray. Repeat with the remaining dough. Line them up 3 x 4.
RISE # 2:
Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
Return tray to warm place and leave 30 - 45 minutes until the dough has risen by about 75% (less than double in size). Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).
CROSSES:
Mix flour and water until thick runny paste forms.
Spoon into around 3mm piping bag or small ziplock bag then snip the corner.
Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
BAKING/GLAZE:
Bake for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe. Meanwhile, place Manuka Doctor honey and water in a bowl. Mix to combine.
Remove buns from the oven. Use overhang to lift buns onto a cooling rack. Brush with Manuka Doctor honey mixture while warm. Allow to cool a little before serving with butter and your choice in Manuka Doctor honey
AND If you’re a fan of the classic Hot Cross Bun with a good amount of butter, we’ve got a little something different for you this year. How does whipped honey lemon butter sound?
You’ll need.
1/2 cup of softened butter
1/4 cup of Manuka Doctor MGO40+ Manuka Honey
1/4 teaspoon of shredded lemon peel
Combine the butter and lemon peel in a small bowl. Add the honey gradually by beating with an electric mixer on high speed until fluffy.
Serve right away or store, covered, in the fridge.
Top tip: Leave the spread at room temperature for about an hour before serving.
