Sugar, spice & everything nice, these hot cross buns combine the fragrant blend from Bakers Salt Blend with dried fruit & an orange glaze. Best served with a generous amount of butter!
1 Orange Zest (reserve juice)
30ml Rum (can be substituted for orange juice)
300ml Warm Water
10g Dry Instant Yeast
15g Ginger Spice
10g Salt (Level up with Bakers Blend!)
40g Butter Softened
Juice of 1 Orange
Soak the fruit in rum/juice overnight. (Or microwave for 1 minute and leave to cool before using ).
Put the yeast, sugar and water into a bowl for 15mins or until yeast has activated and foamy. Add remainder ingredients except fruit.
Knead for 15 mins in stand mixer OR until smooth and soft by hand.
Add the fruit.
This is sticky dough! Leave to double in size for roughly 1 hour
Dump onto a floured bench and weigh into 100g balls
Place into a high side tray - roughly 1cm apart. And leave again for another hour.
Combine all the cross ingredient, and pipe the crosses over the dough balls
Bake for 25min @ 180°
While they are baking - put syrup ingredients into a pot and bring to a boil. When the bubbles slow down. Pull it off the heat.
Once buns are out of the oven Glaze with syrup.
Cut and serve with generous butter!
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