Honey Lady Hot Cross Buns
Maxes approx 12 buns.
- 300ml milk
- 50g butter plus extra to grease pan
- 4 tablespoon (100g) Honey Lady Chai Honey
- 16g dry yeast
- 1 tablespoon sugar
- 4 cups Strong Plain Flour
- 2 eggs
- zest of one orange
- 1/2 cup currants
1. Combine milk, butter and honey and dissolve over low heat. Only allow to get lukewarm then take off heat.
2. Activate yeast with sugar and small amount of warm water. (Activating yeast just means mixing together with water and sugar and leaving until it’s foamy. Approx 10 minutes.)
3. Add flour on top of the yeast. Make a well in the top of the flour and loosely combine in the eggs making sure they do not touch the yeast. Add milk honey butter mix to flour and combine thoroughly. If too wet just add more flour until you can get a pliable non sticky dough.
4. On a floured board knead the dough for 5- 10 minutes until elastic.
5. With a wet tea towel on top, rest dough in warm place and allow the dough to double in size (30-40mins)
If you are wanting to have these for Easter morning you can at this point put the dough in the fridge to halt the process until morning. Just let it warm up a bit before you move onto the next step.
6. Punch down dough and knead for 5 – 10 mins and then add orange zest and currants.
7. Shape into buns with about an 8cm diameter and place in a butter greased tray. Allow to double in size again (20 mins)
8. Brush buns with milk and place in 190c oven and bake until golden brown (about 15-20 mins)
9. Eat warm with butter and honey, cups of tea or mugs of coffee.
Note: If you want to make a traditional X on the top of each bun, make a paste with water and icing sugar and pipe on the X before baking. Or you can just cut the buns with a cross approx 5mm deep.
Options – substitute currents for choc chips or sultanas or raisins.