Chai Spice Hot Cross Buns

Method

Step 1

Place the McDougall’s Soft Bap Mix and spices in a bowl fitted with a dough hook.

Step 2

Add the water and blend on slow speed for 1 minute. Continue to mix on a medium speed for a further 6 minutes.

Step 3

Add the sultanas and mix on a slow speed until the fruit is fully incorporated.

Step 4

Scale & shape into 45g or 100g rounds and gently press them down onto a non-stick baking tray.

Step 5

Prove until the dough has doubled in size.

Step 6

Mix the McDougalls Plain Flour with the water to a paste, then pipe into crosses over the proven buns.

Step 7

Bake at 200°C, 400°F, gas mark 6 for about 10- 12 minutes, or until fully baked.

Step 8

Cool and glaze with apricot jam.”

Tips

Why not try different a flavour – sweet or savoury?
Apple and Cinnamon Hot Cross Buns with the addition of diced apples and ground cinnamon. Tip: Sauté apples with a bit of butter and sugar before adding them to the dough.
Lemon and Blueberry Hot Cross Buns with the addition of fresh or dried blueberries and lemon zest.
Tip: Drizzle with a lemon glaze made from powdered sugar and lemon juice.
Caramelised Onion and Thyme Hot Cross Buns with Caramelised onions, fresh thyme.
Tip: Ensure onions are well-drained to prevent soggy buns.
Spinach and Feta Hot Cross Buns with chopped spinach and crumbled feta cheese.
Tip: Squeeze excess moisture from spinach before adding it to the dough.