Caramel-Studded Hot Cross Buns

I watched a pair of King Parrots grazing in the trees of my front garden. They were having a lovely time picking and choosing things to eat. They particularly like the "nuts" on a certain conifer I have growing very close to our front door. Actually, I don't know if they were eating them, or just picking them for fun. They're like my kids that way. Every time my boys pass this plant, they grab a handful of the nuts and play "Who can throw the nut the furthest?" or that other game, "Let's throw nuts at each other, until one of us is either crying or cranky." - yeah, I love that game!

On with the show...

My kids are like the King Parrots when it comes to their Hot Cross Buns too. (I know King Parrots don't eat hot cross buns, but they are choosy about what they like to eat which is the point I'm trying to make... K?) My boys like the "bun" part, but WILL NOT countenance dried fruit under any circumstances. Enter Caramel Bits - yay Mr Nestle  - you just saved Easter. If I made buns with dried fruit in them, it would be up to Clint and I to eat them all, which would leave no room for chocolate eggs and that, my friends, would be a tragedy.

Whatever you're eating, I hope you have a lovely Easter break.

Caramel-Studded Hot Cross Buns
adapted from Genevieve Taylor's A Good Egg via Matching Food & Wine
Makes 12

For the Buns:

150ml warm water (use half cold water and half boiling water)

1 sachet dried yeast

40g caster sugar

500g strong bread flour

1 heaped teaspoon mixed spice

1 teaspon salt
50g butter, melted

1 egg

75ml warm milk

olive oil for greasing

75g Caramel Bits

Finely grated zest of an orange

For the Crosses:

4 tablespoons plain flour

4 tablespoons cold water

For the Glaze:

2 tablespoons caster sugar

2 tablespoons boiling water

Make the Buns:

Line a 20cm x 30cm and 6cm deep baking pan with baking paper. Set aside

Pour the water into a jug. Sprinkle the yeast and 1 teaspoon of the caster sugar over the top then whisk it in. Set aside for 10 minutes. The water and sugar will activate the yeast and the mixture will be frothy.

In another jug, whisk the melted butter, warm milk and egg together.

Sift the flour, spice, salt  and the rest of the caster sugar into the bowl of an electric mixer fitted with a dough hook. Pour in the yeast mixture and the egg mixture and mix on low speed for about 7 minutes until a soft, elastic dough is formed.

Place the dough into a lightly greased bowl and cover with cling film. Place in a warm spot and leave to rise until it has doubled in size. This can take up to two hours or more depending on the temperature of your room.

Tip the dough out onto a lightly floured counter and flatten slightly with your hands. Sprinkle over the caramel bits and the zest of the orange and knead the dough just to incorporate the caramel bits and zest, about a minute.

Cut the dough into 12 even portions and roll each portion into a ball and place into the prepared pan. Make sure the tin is deep enough so that the buns won't stick to the cling film when they have risen. Cover with a double layer of clingfilm and leave to rise again for about 30 -40 minutes or until the buns have risen by about half.

Preheat the oven 220 degrees C.

Make the Crosses: 

Mix the flour and cold water into a smooth past. Spoon into a piping bag, or plastic zip-lock bag, snipping of a very small corner and pipe crosses onto each bun.

Bake for about 10 minutes or until golden brown.

Make the Glaze:

Dissolve the caster sugar in the boiling water. Brush the hot buns with the the glaze as soon as they are out of the oven and piping hot. 

Cool buns on a wire rack, then scoff with cups of hot tea.