The Professional Cinderella

Despite the fact that supermarkets are stocking them right after the new year, hot cross buns will always be synonymous with Easter. I was recently appalled to find out that my husband doesn’t eat hot cross buns because of his aversion to sultanas, and set out to find a different flavour combination that he would enjoy. These were the best I made- sweet and lightly spiced with that delicious cinnamon butter to make them a little bit special- and you still have time to whip up a batch before Easter brunch on Sunday.

Fig and Walnut Hot Cross Buns

Makes 12

• 520g plain flour
• 100g brown sugar
• 2 1/4 tsp of instant yeast (or one small package)
• 3 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp all spice
• 1/4 tsp nutmeg
• 300ml whole milk
• 57g butter
• 2 tsp vanilla extract
• 1 large egg, lightly beaten
• 3/4 cups chopped dried figs
• 3/4 cups chopped toasted walnuts

For the top

• 1 egg, lightly beaten
• 75g plain flour
• 1/3 cup water
• 3 tbsp runny honey

Cinnamon butter

• 125g salted butter
• 35g icing sugar
• 1/2 tsp cinnamon

1. In a large bowl or the bowl of a stand-mixer, stir together the flour, sugar, yeast, cinnamon, allspice, nutmeg and salt.
   
2. In a small saucepan over low-med heat, heat just half the milk and the butter until the butter melts. Take it off the heat and add the remaining milk (this will cool it enough not to kill the yeast).
   
3. Add the milk mixture and vanilla to the dry ingredients and give a mix with a spatula to combine a little, then add the beaten egg.
   
4. Attach the dough hook to the stand mixer and knead the dough on low-medium speed for 6-7 minutes. When it’s ready the dough will look fairly smooth and elastic but still sticky.
5. Add the fig and walnuts and knead through.
6. Place the dough into a lightly oiled bowl and flip it over so it’s covered in oil. Cover with plastic wrap then let it rise in a warm place for about 1 ½ hours or until doubled in size.
   
7. Preheat the oven to 200C (180C fan forced). Line a 9×13 inch baking tray with baking paper and spray the sides.
   
8. Shape the dough into a disk and then cut it into 12 even wedges (notes). Roll each wedge into a smooth ball by first tucking the edges underneath until it’s a circle shape, then roll to a ball. I weighed mine out- 102g per bun.
   
9. Sit the balls of dough in the baking pan, evenly spaced and cover with a clean tea towel. Let them rise another 1/2 hour until almost doubled in size again.
   
10. Use the second lightly beaten egg and brush over the tops of the buns. In a small bowl, mix together the remaining flour and water until you have a smooth pipeable paste. Pour it into a plastic sandwich bag and snip off a tiny bit of the corner. Pipe a cross over each of the buns.
    
11. Place in the oven and cook for 25-27 minutes or until the top is nice and golden brown.
12. After removing the buns from the oven, place the honest in a small dish and microwave for 20secs or until melted. Brush over warm buns.
    
13. To make the cinnamon butter, combine all ingredients in a bowl and mix it beat until combined. Serve spread on warm buns. 

Heidi xx