Orange Blossom & Cranberry Hot Cross Buns with Orange Honey Butter

Pictured far left Prep: 50 minutes | Rest: 2-3 hours Cook: 20 minutes

This recipe uses a technique called tangzhong, known in Asian breadmaking to enhance the softness and texture of some bread recipes. It will also extend the freshness of the buns.

HOT CROSS BUN DOUGH

500g baker’s strong flour

270 full-fat milk, plus 1 tbsp for egg

wash

75g raisins

75g dried cranberries

7g instant dried yeast

½ tsp fine sea salt

2 tsp mixed spice

2 tbsp orange blossom water

60g caster sugar

Finely grated zest of ½ an orange

2 large free-range eggs, plus 1 more for

egg wash

50g unsalted butter, softened CROSS PASTE

70g plain flour

70g milk

7ml oil

GLAZE

50ml orange juice

50g white sugar

1 tbsp honey

ORANGE HONEY BUTTER

115g unsalted butter, softened Finely grated zest of 1 orange

2 tbsp honey

Hot cross bun dough: Make a tangzhong paste by placing 35g of the flour and 185ml of the milk into a small saucepan. Cook over medium heat until a thick paste forms using a whisk for a smooth consistency. Cover the paste with film and set aside to cool.

Soak the dried fruit in 150ml hot water for 15 minutes. Drain and set aside to cool.

Add the remaining flour and the yeast, salt, spice, orange blossom water, sugar, zest and eggs to the tangzhong paste in a stand mixer bowl. Knead on medium for 8-10 minutes until the dough is smooth. You can also do this by hand.

Once the dough is smooth and stretchy, add the softened butter and continue kneading until thoroughly combined. Add the dried fruit, kneading briefly until evenly distributed through the dough.

Form a ball and place it into a lightly greased bowl. Cover with a tea towel until doubled in size (1-2 hours, depending on room temperature). You can also place the dough in the fridge to prove overnight.

To shape the buns, tip the dough onto a lightly floured surface and cut into 12 equal-sized pieces (about 90g each). Shape each piece into a ball by folding the outer edges of the dough into its middle and pinching the seam to seal it. Create some tension by cupping the buns, seam side down, and moving your hand in a circular motion, moving the ball as you move your hand.

Place the buns a little apart on a tray lined with baking paper. Cover the tray with a clean tea towel and set aside for an hour or so.

Preheat the oven to 200C.

Cross paste: Mix the flour, milk and oil into a smooth paste and place it into a piping bag fitted with a small tip.

Make an egg wash by whisking 1 egg and 1 tbsp milk. Brush the buns with egg wash and pipe each bun with a cross. Bake for 20 minutes until golden.

Glaze: Place the orange juice, sugar and honey into a small saucepan and cook over medium heat until the sugar dissolves.

Brush the buns with the glaze while the buns are still hot.

Orange honey butter: Blend the butter, orange zest and honey with an electric mixer. Store in the fridge, but soften to room temperature before using. Makes 12 buns