Another year has flown past. Are these my best Easter buns ever? Begin the recipe the night before you plan to bake the buns.
|3-4||green cardamon pods|
|Crush the spices in a mortar and pestle then scoop into a jug. Pour over 400ml boiling water and leave to steep until cool.|
|2 teaspoons||instant yeast|
|1 teaspoon each||powdered ginger and orange peel|
|100g||golden caster sugar|
|100g each||sultanas and currants|
|50g each||mixed peel|
|6-8||place cherries, quartered|
|Combine all but 1 cup of the flours, yeast, sugar, egg, oil and spices in the bowl of a stand mixer fitted with a dough hook. Strain 350ml of tea into the bowl and mix ingredients on low speed until combined, then increase speed of the mixer and knead until dough starts to form a ball and cleans the sides of the bowl as it spins around.
Reduce speed of the mixer, add remaining flour and the fruit, and let machine incorporate those as well. Scrape dough into an oiled bowl, cover with cling film and refrigerate overnight.
Next morning, divide dough into 16 even pieces and shape into balls. Arrange on roasting trays lined with baking paper, cover with cling film and leave to raise at room temperature for 40-60 minutes. The high sides of the roasting trays will stop the film from sticking to the raw buns.
|Crosses & Glaze|
|1/2 cup||plain flour|
|1/2 cup||golden caster sugar|
|While the oven preheats to 220C, brush buns with beaten egg. Stir flour and salt with 3-4 soupspoons of water to make a loose batter. Scrape batter into a freezer bag, knot securely and snip off one of the corner tips. Pipe crosses over buns before sliding into the hot oven for 10 minutes. Rotate trays, lower heat to 200C and bake for a further 10 minutes.
Meanwhile make a syrup by boiling caster sugar and allspice with 3/4 cup water in a small saucepan over high heat. Brush glaze over baked buns as soon as you slip them off the tray onto a cooling rack. Enjoy warm.