SPICED CARROT HOT CROSS BUNS
Makes: 12
For the buns:
1 1/4 cup (300 mL) milk
1 3/4 oz/ 3 tbsp + 1 tsp (50 g) butter
1 lb 2 oz/ 3 1/3 cups (500 g) bread flour, plus extra for dusting
2 1/2 oz/ 1/3 cup + 1 tsp sugar 1/4 oz/ 2 1/4 tsp (75 g) sachet fast-action dried yeast
1 tsp (5 mL) salt
1 tsp (5 mL) ground cinnamon 1/2 tsp (2.5 mL) freshly ground nutmeg
1 egg, beaten
2 3/4 oz (80 g) carrots
3 1/2 oz (100 g) raisins
A little oil, for rising the dough
For the crosses:
3 1/2 oz/ 2/3 cup (100 g) all-purpose flour
4 tbsp (60 mL) water
To glaze:
2 tbsp (30 mL) apricot jam
To make the buns
1. In a pan, heat the milk gently until it begins to simmer. Add the butter and leave it to cool slightly.
2. Add the flour, sugar, yeast, salt and spices to a large bowl.
3. When the milk is lukewarm, make a well in the centre of the flour mixture, pour the milk in and add the beaten egg.
4. Mix well with a wooden spoon, then use your hands to bring everything together into a sticky dough.
5. On a lightly floured work surface knead the dough until it's smooth, which should take about 10 minutes.
6. Lightly oil a bowl and add the dough.
7. Cover the bowl with oiled plastic wrap and leave to rise in a warm place for an hour or until doubled in size.
8. Peel and grate the carrot, then wring it out in a clean tea towel to remove excess moisture. Add it to the bowl of dough along with the raisins. Knead the dough in the bowl to evenly distribute.
9. Divide the dough into 12 equal-sized pieces and shape into small round buns. Place them onto a baking tray, leaving room for them to expand, and cover with oiled plastic wrap. Leave to rise again for an hour.
10. Heat the oven to 400 F (180 C) and line a baking tray.
To make the crosses
1. In a bowl, mix the flour with the water to make a thick paste. Spoon the paste into a piping bag and, with a small nozzle, pipe a line along each row of buns, then repeat in the other direction to create crosses.
2. Bake for 20 minutes, or until golden brown, then transfer the buns to a wire rack.
3. Heat the apricot jam, then use a pastry brush to brush it onto the tops of the warm buns and allow to cool.