GT’s ultimate hot cross buns

MAKES 12 // PREP TIME 20 MINS // COOK 30 MINS (PLUS SOAKING, PROVING, COOLING)

This recipe combines everything we loved from the three tested recipes, plus a few GT tweaks. We started with Nadine Ingram’s base, and from Natalie Paull’s recipe, we borrowed the idea of soaking the dried fruit in orange juice and added a splash of Pedro Ximénez. For the best spice flavour, dry-roast whole spices and grind them yourself. The cross is slightly thicker than any we tested, and our glaze has the addition of vanilla. Start this recipe one day ahead to soak the dried fruit.

100 gm currants 100 gm sultanas

Juice of 1 orange 40 ml Pedro Ximénez 50 gm candied orange peel, finely chopped 200 ml milk

3 tsp dried yeast

470 gm strong baker’s flour 2½ tsp ground cinnamon 1½ tsp ground nutmeg

3/4 tsp ground allspice

½ tsp ground cloves

60 gm light brown sugar 1 egg

60 gm softened unsalted butter, plus extra for greasing

Finely grated zest of 1/2 orange

1 tsp sunflower oil

GLAZE

150 gm (⅔ cup) caster sugar Juice of 1 orange Scraped seeds from

1/2 vanilla bean 1 Combine currants and sultanas in a bowl with orange juice and Pedro Ximénez, then cover and soak overnight. Stir through candied peel and set aside.

2 Warm half the milk in a saucepan over low heat until just lukewarm, then combine with yeast in a bowl and stir to combine.

3 Place 420gm flour, combined spices (reserve 1/4 tsp spice mixture), sugar, egg, yeast mixture, remaining milk and ¾ tsp salt in an electric mixer fitted with the dough hook and mix on low speed until combined (5 minutes). Add butter, zest and oil and mix until combined. Drain soaked fruit (reserve liquid). Stir fruit through dough just until incorporated. Place dough in a bowl lightly greased with butter. Cover and set aside to prove until dough has doubled in size (2 hours). 4 Line a baking tray with baking paper. Knock back dough, divide into 12 pieces, then roll each into a smooth ball, dusting with a little flour if needed to prevent dough sticking (do not add too much as dough will become tough). Place buns on tray in even rows, leaving a 2cm gap. Set aside to prove until doubled in size (30-40 minutes).

5 Preheat oven to 180°C. Combine remaining flour and reserved spice mixture in a small bowl with 40ml water and mix to a paste. Transfer paste to a piping bag, snip the end and pipe crosses over buns. Bake until golden and cooked through (25-30 minutes).

6 For glaze, combine ingredients and 1-2 tbsp reserved fruit liquid in a saucepan over low heat, stirring until sugar dissolves and a syrup forms (2-3 minutes). While buns are hot, brush syrup over liberally, then set aside to cool slightly. Serve hot cross buns warm or at room temperature.