1 tbsp dried instant yeast
110 g raw caster sugar or caster sugar
1 ½ cups milk
640 g Biohawk plain flour with Bake Aid (see note if using normal plain flour)
2 tsp cinnamon
2 tsp mixed spice
½ tsp salt
1 ½ cups sultanas lightly coated in Ginger infused oil
1 orange, zest finely grated
50 g unsalted butter melted
1 egg at room temperature whisked lightly
extra flour for kneading
1 tbsp honey
2 tsp water
½ cup Biohawk plain flour with Bake Aid
5 tbsp water
olive oil spray
Ginger infused oil for coating sultanas
Place flour, spices and salt in a large bowl. Add the sugar keeping 2 teaspoons separate. Mix to combine. If using a stand mixer use the dough hook.
Gently warm the milk until it is lukewarm. Mix in the yeast and the 2 teaspoons of sugar kept from step 1. whisk with a fork to dissolve the yeast. leave for 5 – 10 minutes until it foams.
If you need to add Bake Aid or Relief add it in now to the warm butter or the egg.
Add the butter, milk, egg, sultanas and zest to the dry ingredients.
If using a stand mixer, mix on medium speed for approximately 5 minutes until a smooth and elastic dough is formed. After 1 minute add extra flour if required, just enough so that the dough comes away from the side of the bowl.
If hand kneading, dust your work surface with flour and knead for approximately 10 minutes. The dough is kneaded enough when it is smooth and elastic.
Cover the bowl with cling wrap and leave in a warm place to rise until doubled in size approximately 40 minutes but can take longer if it is not warm.
Line a 9 x 13 inch lamington tray with baking paper. Dust your work surface with flour, place the dough on the work surface and roll into a lot to deflate the air. Cut into 12 equal pieces. Roll each piece into a ball and place on the tray smooth side up. Repeat with remaining dough lining them up 3 x 4.
To make a ball using the palm of your hand press down on the dough and roll on your work surface using your fingers to gather into a tight ball. This creates a nice smooth surface.
Spray lightly the tops of the buns with olive oil spray and cover with cling wrap. Return to your warm place and allow to rise for 30 to 45 minutes until the dough has risen 75%. While the buns are rising heat your oven to 180℃.
To form the crosses: place 1/2 cup of Biohawk Plain flour with Bake add (or add 1/8 teaspoon Bake Aid to normal plain flour) into a bowl. Add the water (5 tablespoons) a tablespoon at a time stirring to make a smooth, thick pipe-able paste. Spoon into a piping bag with a 3mm plain piping tube or place into a zip lock bag and snip off the corner.
Pipe crosses onto the buns. Go slowly and allow it to go down the side of the buns.
Place the buns into the oven and bake for 20 to 30 minutes. The surface should be a deep golden colour.
While the buns are baking make the glaze. Place 1 tablespoon of honey and 2 teaspoons of water in a microwave safe dish. Microwave for 30 seconds then mix to combine.
When the buns are cooked remove from the oven. Take the buns out of the tin and place the buns onto a cooling rack ensuring the crosses are facing up. Brush the glaze over the buns and allow to cool to warm before serving.
Note:Hot cross buns can be made ahead of time and frozen.