Homemade Hot Cross Buns

For the Hot Cross Buns:

• 10g instant dried yeast
• 80ml (1/3 cup) castor sugar
• 1kg (4 cups) white bread flour
• 15ml (1 Tbsp) cinnamon
• 10ml (2 tsp) mixed spice
• Pinch of salt
• 2 oranges, zested
• 250ml (1 cup) Food Lover’s Jumbo Mixed Raisins, roughly chopped
• 60ml (1/4 cup) butter, melted
• 1 egg
• 310ml (1 ¼ cup) warm water

For the Crosses:

• 45 ml (3 Tbsp) flour
• 30 ml (2 Tbsp) water

For the Glaze:

• 15ml (1 Tbsp) Food Lover’s Apricot Jam
• 15ml (1 Tbsp) warm water

For Nut Butter & Marshmallow Buns:

• 30ml (2 Tbsp) ButtaNut Cocoa Macadamia Nut Butter
• 5ml (1 tsp) honey
• 2 marshmallows
• 15ml (1 Tbsp) almonds, roasted and roughly chopped

For Avo & Caramelised Onion Buns:

• 15ml (1 Tbsp) olive oil
• Quarter onion, thinly sliced
• 10ml (2 tsp) brown sugar
• 5ml (1 tsp) thyme, roughly chopped
• Salt and pepper to taste
• Quarter Fuerte Avocado, thinly sliced
• 15ml (1 Tbsp) sunflower seeds, toasted

For the Hot Cross Buns:

• In a large stand mixer bowl, add the yeast, sugar, flour, spices and salt. Mix it for a second or two with a dough hook until well combined.
• Add the zest, raisins, butter and egg. With the dough hook still attached, turn the stand mixer on to a slow speed and slowly pour the water into the mixture. Mix for 5-6 minutes – the dough should be smooth and elastic.
• Transfer the dough into a large bowl and place in a warm area with a tea towel over the bowl. Let the dough proof for 45 minutes to an hour.
• Once the dough has doubled in size, divide into 12 equal balls. Roll each ball to smooth it out and place onto a 34 cm x 23 cm baking tray prepared with parchment paper. Place the tray in a warm area again and proof for 30 minutes.
• Preheat oven to 180C. While the dough is proofing, whisk the flour and water together to create the mixture for the crosses. The mixture should have a thick consistency, but still be a little runny so it is easy to pipe. Pour into a small piping bag and cut the end to your desired size. Pipe the mixture over the hot cross buns.
• Bake the hot cross buns for 20 minutes or until golden brown and a skewer comes out clean. Mix the apricot jam and water together until smooth. Brush the apricot glaze over the buns and let cool.

For Nut Butter & Marshmallow Buns:

• Smear the chocolate nut butter and honey on the bottom of the bun, place the marshmallows on top and place in the oven for 5 minutes or until the marshmallows have softened and coloured a bit. Finish with a sprinkle of almonds.

For Avo & Caramelised Onion Buns:

• In a medium size pan, heat the oil and add the onions. Cook until the onions have softened and are slightly translucent. Add the sugar, thyme, salt and pepper and stir until the sugar has dissolved. Cook for a further 5 minutes until the onions have caramelized. Place the avocado on the bottom of the bun and top with the caramelized onion. Sprinkle with the sunflower seeds and enjoy.