Baking

Fig, maple and walnut hot cross buns

Packed full of delicious dried figs and chopped walnuts and finished off with a sticky maple glaze, these easy hot cross buns are the perfect way to jazz up the standard Easter buns we know and love.
Fig, maple and walnut hot cross buns
16
40M
15M
1H 15M
55M

Ingredients

Method

1.Grease an oven tray. Place milk in a heatproof jug. Sprinkle yeast over top of milk; set aside in a warm, draught-free area for 5 minutes or until frothy. Whisk in egg.
2.Sift flour and cinnamon into a large bowl. Using fingertips, rub in butter to make fine crumbs. Stir in figs, walnuts and sugar. Add milk mixture; mix to form a soft dough. Turn out onto a lightly floured work surface; knead for 5 minutes or until smooth and elastic. Transfer dough to a greased heatproof bowl. Cover with a clean tea towel; stand in a warm, draught-free area for 45 minutes or until doubled in size.
3.Grease an oven tray. Punch down dough; knead until smooth. Divide the dough into 16 equal portions; knead each until smooth. Shape into balls. Place dough balls, side by side, on prepared tray. Cover with a clean tea towel; stand in a warm, draught-free area for 30 minutes or until doubled in size.
4.Preheat oven to 200ºC/180ºC fan-forced. Place extra flour in a bowl. Gradually stir in the water until smooth. Spoon paste into a resealable food storage bag. Snip one small corner from bag. Pipe crosses on dough. Bake for 15 minutes or until buns sound hollow when lightly tapped. Transfer to a wire rack to cool slightly.
5.Meanwhile, to make the glaze; Combine maple-flavoured syrup and mixed spice in a small bowl. Brush over hot buns.

TO FREEZE: Cool buns completely. Wrap in plastic food wrap; label, date and freeze for up to 1 month. TO THAW: Buns can be thawed in fridge overnight. TO REHEAT: Microwave on medium (80%) in 30-second bursts until warm.

Note

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