For a tasty twist on an Easter classic, customise your hot cross buns with a selection of mixed fruits, including hawthorns, thai longan berries, dates and figs.
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 slow speed for 2 and a half minutes.
Increase the electric mixer speed and knead for a further 6-7 minutes. Add the mixed fruit 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 dough balls 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.
Nutritional analysis per serving (15 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This Easter recipe is from The Grounds of Alexandria. Click here for information on The Grounds Easter Cake Decorating Masterclass.
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