Tweaked Easter Buns 2017 (my tried and true Hot Cross Bun recipe) after baking a batch of Gourmet Traveller’s Ultimate Hot Bun Recipe:
- Soaked currants and sultanas overnight in the juice and zest of an orange and Pedro Ximénez to cover.
- Drained the fruit before adding it to the bun dough for a short mix so as not to mash the berries. Reserved the soaking liquid.
- Divided the risen dough into 20 approximately 74g balls
- Arranged the raw buns in a paper-lined 265mm x 365mm baking dish for their 2nd rise.
- Replaced the glaze with one made from 150g sugar, 30ml reserved soaking liquid, and 40 ml water.
- Made batter for crosses from 75g flour, a generous pinch of salt and tap water.
cook in shorts 