Food

Hot cross buns with a delicious fruit mix

Mar 29, 2018

Source: McKell Media

If you fancy making your own hot cross buns and want to branch out from the usual sultanas, Paul McGrath, the group executive chef from The Grounds of Alexandria in Sydney, has shared his recipe, which uses hawthorns, persimmon, thai longan berries, dates, sultanas and figs. But he encourages bun-makers to mix it up with their own fruit combos – which one will you try?

Ingredients

925g strong flour
85g caster sugar
17.5g salt
97.5g fresh yeast
22.5g mixed spice
85g butter
87.5g eggs
450ml milk
700g mixed fruit

Pastry cross

75g plain flour
5-6 tbsp water

Glaze

115g caster sugar
60ml water

Method

Preheat the oven to 180°C. Grease and line a large baking tray.
Combine flour, sugar, salt, yeast and mixed spice in a large bowl.
Melt butter in a saucepan, then add the milk and heat gently until the liquid is lukewarm.
Add liquid mixture and eggs to the dry ingredients.
Using an electric mixer with a dough hook attachment, bring the dough together on slowspeed for 2 and a half minutes.
Increase the electric mixer speed and knead for a further 6-7 minutes. Add the mixedfruit to the bowl about 1 minute before the end of the kneading time.
Divide the dough into 15 equal pieces and roll each piece gently into a ball. Place doughballs onto lined tray, roughly 1 cm apart.
Cover tray and leave in a warm place to rest for 30 minutes, or until doubled in size.
For the cross, combine plain flour and enough water in a small bowl to form a smooth paste, then transfer to a piping bag.
Gently pat down the risen buns and carefully pipe a cross over the top of each bun.
Bake for 20-25 minutes, or until buns are cooked through and golden brown.
For the glaze, combine water and sugar in a small saucepan and stir until sugar dissolves. Bring to the boil until the mixture becomes a clear syrup.
Brush warm glaze over the hot cross buns and serve warm or at room temperature.