Ingredients
480 g flour
2 x 10 g instant yeast sachets
100 g brown sugar
2 g cinnamon
1 g nutmeg
Salt, a pinch
3 g baking powder
2 g t bicarbonate of soda
1 orange, zested
300 ml cups milk
45 g butter
2 free-range eggs
1 t vanilla extract
50 g Macadamia, toasted and roughly chopped
50 g dried cranberries
50 g white chocolate chips
For the flour paste
125 g flour
5 T water
For the glaze
120 ml maple syrup
To make the hot cross buns preheat the oven to 180°C. Combine the flour, yeast, brown sugar, cinnamon, nutmeg, salt, baking powder, bicarbonate of soda, orange zest, dried cranberries, macadamia nuts and white chocolate chips in a large mixing bowl. Place the milk and butter in a saucepan and heat gently until the butter has melted. Lightly whisk the eggs and vanilla together and add to the dry ingredients, along with the milk-and-butter mixture. Gently mix the dough using your hands or a wooden spoon until the mixture comes together. Turn the dough out onto a clean surface and knead for 10 minutes. Place in a lightly oiled bowl, cover with clingfilm and place in a warm spot for 1½ hours until doubled in size. After the dough has risen, knock it down to its original size and then roll into 12 evenly shaped buns. Place the buns on a greased baking tray and cover with clingfilm, leaving enough room for the buns to rise. Allow the buns to rise for another 30 minutes.
To make the flour paste mix the flour and water together to form a smooth paste, place in a plastic piping bag (or a ziplock bag and cut off one of the corners to make a piping bag). Pipe a cross onto each bun and bake for 15 minutes, or until the buns are golden and cooked through.
To make the glaze bring the maple syrup down over a medium heat – just be sure to keep an eye on the syrup as Maple syrup tends to darken very quickly. Glaze the buns while they are still hot.
