Bunny kisses, Easter Wishes. Whip out your cast iron pan as we dive into a delicious hot cross bun recipe. This Ironclad Pan cranberry, currant, orange and maple hot cross buns by Felicity Morgan-Rhind is going to straight to our cook book. Previously worked as a chef with Peter Gordon in London, she is now a recipe developer and film director.
Hot Cross Bun date back to pre-Christian times and were thought to be so medicinally potent they could cure even the deadliest of diseases. Sticky and almost crunchy on the outer with a chewy fruity centre, these hot cross buns will be a legit hit. This recipe includes traces of star anise and black pepper. Although it is more a background flavour, if you fear a riot on your hands, replace it with an extra teaspoon of mixed spice.
The buns should be served straight from the oven in your ironclad pan with lashings of butter. Although the cast iron pan is ideal, this recipe can be made with regular oven friendly pans too, and if you're in the market for one of these durable pans, use this code at checkout URBANLIST10 to get 10% off.
¾ c warm milk
½ c maple syrup
1 T yeast
1 T flour
1 c dried cranberries
½ c dried currants
Zest two large oranges
1 t vanilla essence
50 g melted butter
3 ½ c strong white flour
4 T mixed spice
½ t salt
½ t black pepper
½ t ground star anise
½ c water
1/2 c flour
¼ t salt
2 T maple syrup
Combine warm milk and maple syrup in a large bowl. Sprinkle yeast and 1 T flour on top and leave in a warm place for 5 – 10 minutes till frothy. Beat in the egg then add dried fruit, orange zest and vanilla and leave to soak for 10 minutes.
Stir melted butter, 3 cups of flour, salt, the mixed spice, black pepper and star anise into the wet ingredients.
Sprinkle remaining half cup of flour onto the bench and tip sticky dough onto this and knead for 10 - 15 minutes till dough is shiny and elastic. Add more flour if the mixture is sticking to the bench.
Form into a ball and place in a lightly oiled bowl covered in a tea towel. Leave to rise in a warm place till doubled in size. About an hour depending on how warm the day is. Tip dough onto a lightly floured bench and knead for 10 minutes.
Cut dough into 18 equal pieces, roll into balls and arrange inside your greased Ironclad Pan. Mix flour and water together and pipe a cross pattern on top of the buns.
Leave to rise for an hour in a warm place and bake at 180 degrees Celsius for 30 minutes. Remove from oven, brush with extra maple syrup and serve immediately with lashings of butter.
And prepare for your family treating YOU as the second coming!
Obsessed with hot cross buns? Check out our list of Auckland’s Best hot cross buns for you to load up on.
Image credit: Ironclad Pan