Home » Recipes » Hot cross buns with macadamias and cranberries

Hot cross buns with macadamias and cranberries

These hot cross buns are packed full of spice and a family favourite at Easter time.
Course Snack
Preference Vegetarian
Perfect for Weekend Wonder
Skill level Confident

Ingredients
  

Dough

  • 720 g plain flour sifted
  • 55 g raw caster sugar
  • 2 tsp dried yeast
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp nutmeg
  • 150 g dried cranberries
  • 100 g macadamias roasted and coarsely chopped
  • zest of 2 oranges finely grated
  • 300 ml full cream milk
  • 100 g butter
  • 1 egg extra large

Paste

  • 50 g plain flour
  • 60 ml water

Glaze

  • 55 g raw caster sugar
  • 1/2 tsp cinnamon
  • 60 ml water

Instructions
 

  • Combine together the flour, sugar, yeast, cinnamon, allspice, nutmeg, cranberries, macadamias and orange zest in a large bowl, add ½ teaspoon cooking salt, stir to combine. In a small saucepan over a low heat, melt the butter, add the milk and heat until lukewarm. Whisk the egg into the milk mixture. Make a well in the center of your flour mixture and gradually add the milk stirring to combine, turn onto a well floured work surface and knead for 6-8minutes until smooth and elastic, form into a large ball and transfer to a lightly oiled bowl, cover with cling film and rest in a draught free warm spot for 45-60 minutes, until doubled in size.  
  • Next, knock back the dough (gently pummel and fold over several times to remove the excess air). Now divide your dough into 16 equal pieces (either by sight or if you prefer you can use kitchen scales). Roll each into a ball and place equidistant in a lightly greased 26cm square cake tin. Cover and leave again in a warm spot to double in size, around 50 minutes.
  • Twenty minutes before baking pre-heat the oven to 220C. Make your paste by mixing the flour and water with a fork until you have a thick, smooth paste. Transfer into a piping bag fitted with  fine nozzle or simply a sandwich size clip lock bag (remove air and seal the bag, work the paste to one corner and when ready to pipe, snip a small bit of the corner off, creating an instant disposable piping bag). Pipe down the centre of the buns in continuous lines, to form crosses. Bake for 10-12 minutes until golden (turn the tray at least once for even cooking) and then reduce the temperature to 200C and bake for a final 8-10 minutes, they are ready when they make a hollow sound when tapped – like bread).
  • To glaze combine the sugar, cinnamon and water in a small saucepan, place over a medium heat and stir until combined, bring to the boil and simmer for 2-3 minutes, reducing heat if necessary. Brush the warm buns with the glaze, cool on wire rack and store for up to 3 days in an airtight container.
  • To re-heat either toast or wrap in foil and heat in a moderate oven until warm.   

Nutrition

Calories: 4812kcalCarbohydrates: 869gProtein: 116gFat: 105gSaturated Fat: 23gPolyunsaturated Fat: 7gMonounsaturated Fat: 66gTrans Fat: 1gCholesterol: 205mgSodium: 343mgPotassium: 2112mgFiber: 47gSugar: 234gVitamin A: 909IUVitamin C: 3mgCalcium: 751mgIron: 42mg

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