#HAWTXBUNS

“HAWT STUFF COMING THROUGH”

FULL DISCLOSURE. This recipe needs to be started at least 1 day before or can be started 4 days before for optimal sourness. It mimics the fermentation of sourdough and gives the best kind of flavour! Other recipes for quick 1-day-only hot cross are ok…. but they won’t be as great the next day….

BUT these buns, with a little pre-work, are worth the minimum fuss For the MAXIMUM flavour!

BUN BASE

1 2/3 cups (250g) strong (baker’s) flour

3/4 cup (75g) milk powder (this makes them fluffy)

1/4 tsp dried yeast

2tbs caster sugar

1 pear, coarsely grated (can sub with more sugar, but I like how the pear ferments in the mix too)

1 tbs ground cinnamon

1 1/2 tsp garam masala or Chinese 5 spice

200ml cold water

GLAZE and soaked fruit

200g dried fruit I used, raisins, sultanas, cranberries and dates (optional)

1 cup (250ml) hot black tea

1/2 cup (160g) apricot jam

The dough finisher

2 cups (300g) strong (baker’s) flour, plus extra to dust

1 egg

125g unsalted butter, chopped

WHITE PIPING

2/3 cup (100g) plain flour

1 tbs caster sugar

1/2 cup (125ml) water

For the bun base, combine all ingredients in a bowl, cover with a tea towel and stand in a cool, dark place for 12 hours to double in size.

For the soaked fruit place fruit and tea in a heatproof bowl and stand overnight for the fruit to soften.

The next day, drain 1/2 cup of the dried fruit liquid over a saucepan and discard the remaining. Add apricot jam to drained liquid and set aside until required- this will be our glaze.

Lightly dust a baking tray with flour. Place bun base in a stand mixer fitted with the dough hook. To FINISH the dough add the flour, egg, butter and 1 tsp salt flakes, and knead until the mixture forms a ball. Cover the stand mixer with a tea towel and walk away for 30 minutes. Add the drained fruit then knead for 2 minutes.

Transfer dough to a floured work surface and fold to form a ball. Divide into 12 even pieces and, using the palm of your hand, roll into tight balls. Arrange on a prepared tray, spacing 2cm apart. Cover with a clean damp tea towel and stand for 1 hour to rise slightly ORRRRR and I highly recommend chill for 1-2 days to ferment—- if you do this, when you’re ready to bake them, remove from the fridge and stand for 1 hour to rise slightly and come to room temperature.

Preheat the oven to 200°C. Place a shallow tray towards the bottom of the oven.

For white piping, all ingredients in a bowl until combined. Transfer to a piping bag or sandwich bag and make a small cut at the base. Pipe long lines over the buns to create crosses.

Splash 1/4 cup of water into the tray at the bottom of the oven to create steam (this helps buns be buns), then bake on the top shelf for 10 minutes or until slightly golden. Reduce oven to 180°C and bake for a further 20 minutes or until cooked through and bases are golden.

Meanwhile, heat reserved glaze over high heat, stirring, and bring to the boil. Brush hot buns with warm jam and set aside to cool for 30 minutes. Serve with extra butter.