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HOT CROSS BUNS INGREDIENTS Bun dough 600 g (4 cups) plain flour 14 g (2 sachets) dried yeast 75 g (½ cup) caster sugar 2 tsp mixed spice 1 tsp ground cinnamon ½ tsp salt flakes 180 g (1 cup) currants 40 g butter 300 ml milk 2 eggs, lightly beaten Combine flour, yeast, sugar, spices, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat, induction setting 5. Add the milk and heat for 1 minute, or until lukewarm, ideally the milk should be 37°C. Add the warm milk mixture and eggs to flour mixture. In a freestanding mixer with a dough hook attachment, mix the dough for 8 minutes on medium speed. Turn the dough out onto a floured surface. Knead for an additional 1 minute, or until the dough is smooth. Place into a lightly oiled bowl and cover with plastic wrap. Place into the oven on Prove yeast dough and prove for 30 minutes, or until dough doubles in size. Punch the dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 16 even portions and shape each portion into a ball. Place balls onto a baking tray, 1 cm apart. Place into the oven on prove yeast dough and prove for 30 minutes, or until the buns have doubled in size. Preheat the oven on Conventional at 175°C. Spoon the flour paste into a small snap-lock bag and snip off one corner of the bag to create a piping bag. Pipe flour paste on the tops of the buns to form crosses. Change the oven function to Moisture Plus with Conventional at 175°C with 2 bursts of steam, releasing a burst of steam immediately and a second burst at 10 minutes. Place the buns into the oven on shelf level 2 and bake for 30 minutes, or until buns are cooked through. Mix the plain flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Place all of the ingredients into a small saucepan and bring to the boil on high heat, induction setting 8 for 2 minutes, then brush over the hot buns. Allow to cool. You can also bake the buns in a combi steam oven. Select Combi mode: Conventional 170°C + 35% moisture and bake for 20-25 minutes, or until cooked through. Place into the combi steam oven on shelf level 1 for a 45 cm oven, or shelf level 2 in a 60 cm combi steam oven. Try baking the buns with your own sourdough starter in replace of yeast. This recipe works well with different fruit combinations such as cranberry and dried apple, fig and orange, or date and walnut. Mixed spice can be replaced with a combination of cinnamon, nutmeg and allspice. METHOD Bun dough 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Flour paste 1. Glaze 1. HINTS AND TIPS For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz Flour paste 75 g (½ cup) plain flour 80 ml (⅓ cup) water Glaze 140 g (⅔ cup) caster sugar 60 ml (¼ cup) water ½ tsp ground cinnamon ½ tsp vanilla bean paste or extract To serve Butter, jams and conserves Cooking programme Induction and Moisture Plus or Combi steam Miele Accessories Baking trays Makes 16 Preparation time 20 minutes, plus proving time Cooking time 35 minutes