Nothing says Easter like Hot Cross Buns! Have a go at baking your own with the delicious spice mix courtesy of our friends at Gewürzhaus Herb & Spice Merchants.
Share your creations with us on Instagram by tagging us at @vicmarket.
Ingredients:
For the Dough:
- 1 1/2 cups warm milk
- 2 x 7g sachets dried yeast
- 4 cups plain flour
- 1/4 cup Gewürzhaus Vanilla Bean Sugar
- 1 tsp Gewürzhaus Kosher Salt
- 3 tbsp Gewürzhaus Apple Cake Spice
- 1 egg
- 70g unsalted butter, melted
- 3 small or 2 large Granny Smith apples, peeled and finely diced
For the crosses:
- 1/3 cup water
- 1/2 cup plain flour
For the caramel glaze:
- 3 tbsp butter
- 1/4 cup Gewürzhaus
Vanilla Bean Sugar - 3/4 cup brown sugar
- 2 tbsp plain flour
- 1/4 cup milk
Method:
- Grease and line a square baking pan with compostable baking paper.
- Heat the milk in a saucepan or microwave to 35-40°C. Add the dried yeast and set aside for approximately 10 minutes, or until the mixture is bubbly on the surface.
- In a large mixing bowl, combine sifted flour, sugar, salt and spice.
- When the yeast mixture is ready, add it to the dry ingredients along with the egg and melted butter.
- Knead the dough on a lightly floured surface for 5 minutes. Add the apple and knead until incorporated, about 3 minutes. Roll into 16 (94 g each) balls and place them in the prepared baking pan. Cover the pan and leave it to rest in a warm place for 1 hour.
- Preheat the oven to 200°C.
- To make the crosses, slowly slowly add water to the flour until it forms a smooth past. Transfer to a pipping bag and pipe the crosses over the prepared buns when they have finished resting. Bake for 25 minutes or until golden on top.
- While the buns are baking, begin making the glaze by melting the butter in a saucepan. Whisk in the sugars and flour and slowly add the milk, making sure to continuously stir, until it comes to a boil. Stir over the heat for 2 minutes and remove from the stove. Lightly brush over the buns while the mixture is still hot.
NOTE: You can use a sharp knife to separate the buns before glazing if you want some of the caramel glaze to drip down the sides.
