GT’sultimatehotcrossbuns
MAKES 12 // PREPTIME20 MINS // COOK 30 MINS (PLUS SOAKING,
PROVING,COOLING)Thisrecipecombineseverythingwelovedfromthethree
testedrecipes,plusa fewGTtweaks.WestartedwithNadine
Ingram’sbase,andfromNataliePaull’srecipe,weborrowed
theideaofsoakingthedriedfruitinorangejuiceandaddeda
splashofPedroXiménez.Forthebestspiceflavour,dry-roast
wholespicesandgrindthemyourself.Thecrossis slightly
thickerthananywetested,andourglazehastheadditionof
vanilla.Startthisrecipe one day aheadtosoakthedriedfruit.100 gmcurrants
100 gmsultanas
Juiceof1 orange
40 mlPedroXiménez
50 gmcandiedorange
peel,finely chopped
200 mlmilk
3 tspdriedyeast
470 gmstrongbaker’sflour
2½ tspgroundcinnamon
1½ tspgroundnutmeg
3/4 tspgroundallspice
½ tspgroundcloves
60 gmlight brown sugar
1 egg
60 gmsoftenedunsalted
butter,plusextra
forgreasing
Finelygratedzest
of1/2orange
1 tspsunflower oil
GLAZE
150 gm(⅔cup)castersugar
Juiceof1 orange
Scrapedseedsfrom
1/2 vanilla bean1 Combinecurrantsand
sultanasina bowlwithorange
juiceandPedroXiménez,
thencoverandsoakovernight.
Stirthroughcandied peel and
setaside.
2 Warmhalfthemilkina
saucepanoverlowheatuntil
justlukewarm,thencombine
withyeastina bowl and stir
tocombine.
3 Place420gmflour,combined
spices(reserve1/4 tspspice
mixture),sugar,egg,yeast
mixture,remainingmilkand¾
tspsaltinanelectricmixerfitted
withthedoughhookandmix
onlowspeeduntilcombined
(5minutes).Addbutter,zest
andoilandmixuntilcombined.
Drainsoakedfruit(reserve
liquid).Stirfruitthroughdough
justuntilincorporated.Place
doughin a bowllightlygreased
withbutter.Coverandset
asidetoproveuntildough
has doubled in size (2 hours).4 Linea bakingtraywithbaking
paper.Knockbackdough,divide
into 12 pieces,thenrolleachinto
a smoothball,dustingwitha
littleflourif neededtoprevent
doughsticking(donotaddtoo
muchasdoughwillbecome
tough).Placebunsontrayin
evenrows,leavinga 2cmgap.
Setasidetoproveuntildoubled
in size(30-40minutes).
5 Preheatovento180°C.
Combineremainingflourand
reservedspicemixturein a small
bowl with 40ml water and mix toa paste.Transferpastetoa
pipingbag,sniptheendand
pipecrossesoverbuns.Bake
untilgoldenandcooked
through(25-30minutes).
6 Forglaze,combine
ingredientsand1-2tbsp
reservedfruitliquidina
saucepanoverlowheat,stirring
untilsugardissolvesanda syrup
forms(2-3minutes).While
bunsarehot,brushsyrupover
liberally,thensetasidetocool
slightly.Servehotcrossbuns
warm or at room temperature.●GOURMET TRAVELLER 57WORDS LISA FEATHERBY, GEORGIE MEREDITH & KARLIE VERKERK. RECIPE LISA FEATHERBY. PHOTOGRAPHY WILL HORNER. STYLING LYNSEY FRYERS.