HOT CROSS BUNS WITH ORANGE ZEST AND DRIED FIGS

133.5g dried figs, chopped and soaked in 125ml orange juice for 30 min. 43.5g sugar 3.5ml (1 tsp) salt 7g (1 sachet) instant yeast 5ml (1 ½ tsp) cinnamon 3.5ml (1 tsp) mixed spice 3.5ml (1 tsp) aniseed grated zest of 2 oranges grated zest of 2 lemons 513.5g bread flour 280ml lukewarm milk 67g Flora, melted 1egg, lightly whisked For the Cross-paste: 50ml bread flour 43.5ml (¼ cup) water 2ml (½ tsp) sunflower oil Egg wash ( 1 egg and a pinch of salt whisked together) Glaze: 43.5ml (¼ cup) sugar 43.5ml (¼ cup) water 2ml (½ tsp) mixed spice

Preparation (for 18 portion) for

HOT CROSS BUNS WITH ORANGE ZEST AND DRIED FIGS

Preparation

Use a mixer with a dough-hook. Drain the figs from the orange juice. Place the figs in the mixing bowl together with the sugar, yeast, cinnamon, mixed spice, aniseed, orange zest, lemon zest and bread flour.
Mix the milk, Flora and egg together in a medium bowl, add to the flour mixture in a slow steady stream while mixing with the dough hook. Mix for 10 min. or until the dough is smooth and elastic.
Cover the bowl, set aside to rise for 1 hour or until doubled in size.
Preheat the oven to 200°C. Line a large baking tray with baking paper.
Knead the dough for 1 min. roll out 18 buns. Pack the buns in a circle on the baking tray, keeping 1 cm space between the buns. Cover with a clean kitchen towel and set aside for 30 min.
Cross-paste:
Combine the bread flour, water and sunflower oil until smooth.
Place in a piping bag and pipe a cross onto each bun.
Brush the buns with egg wash and bake in the oven for 15-20 min. or until golden brown and cooked.
Glaze:
Combine the sugar, water and mixed spice together in a small saucepan. Cook for 1 min.
Brush the buns with the glaze after they come out of the oven.

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HOT CROSS BUNS WITH ORANGE ZEST AND DRIED FIGS