Apple, Cinnamon and Honey Hot Cross Buns
Original recipe by Lorraine Elliott
Preparation time: 25 minutes, plus 1 hour resting time
Cooking time: 40 minutes
For the Buns
3 3/4 cups all purpose flour
1/2 cup water
1 tablespoon dry active yeast
3 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 cup milk
1/4 cup Haruru Gold Honey
2 eggs, at room temperature
50g butter, softened
1 teaspoon salt
1 Granny Smith apple, cored and chopped into small pieces
For the crosses
40g plain flour
4-5 tablespoons water
For the Glaze
1/8 cup boiling water
1/8 cup caster sugar
1/2 teaspoon powdered gelatine
Make a tangzhong (this is what makes the buns soft and fluffy). Take 1/6 cup of the flour and whisk it with 1/2 cup water in a saucepan over a medium heat until it reaches around 65 degrees C. It will get thick really quick but don't panic. Once at temperature, remove from the heat and whisk in the milk, honey and eggs. Set aside.
In the bowl of a mixer fitted with a dough hook, mix the rest of the flour with the cinnamon, vanilla, yeast. Add the tangzhong mixture and the butter to the flour mix and combine with a spatula. On the lowest speed possible, knead the dough until it becomes very elastic. This will take at least 10 minutes. Be patient - it is worth getting this right!
Remove the dough and on a floured surface, form into a ball and place in a large bowl and allow to triple in size for about an hour. Rest in a warm place.
Punch down the dough and and knead it again by hand as you work in the chopped apple and salt.
Preheat the oven to 180 degrees C and prepare an oven tray with baking paper.
Start to pull balls of dough off, something larger than a golf ball but not as large as a tennis ball - they will get bigger when cooked. Roll them with a little flour and place them on the tray, touching.
Mix the flour and the water together and place it in a piping bag and pipe crosses over the buns. Pop them in the oven and bake for 30 minutes.
When they have 5 minutes to go, boil the jug for the glaze and mix the boiling water with the sugar and gelatine.
Once the buns are ready, remove from the oven and brush with the glaze. Enjoy!