Hot Cross Buns for Grown Ups

How good is Easter??

This is me making the most of being 34 weeks' pregnant at Easter.

I was thinking of making a batch of my own hot cross buns this year, so this Donna Hay recipe in last Sunday's Tele was perfectly timed.

As usual, I have put my own spin on the base recipe, adding dark choc chips, raisins and a decadent orange liqueur glaze. Yum!

Wishing you all a happy, safe and indulgent Easter,

Larissa x

Hot Cross Buns for Grown Ups
(Recipe based on Donna Hay's Classic Hot Cross Buns)

1 tablespoon active dry yeast
1/2 cup caster sugar
1 1/2 cups lukewarm milk
4 1/4 cups plain flour, sifted
2 teaspoons mixed spice
2 teaspoons ground cinnamon
50g butter, melted
1 egg
1 cup raisins
1/2 cups sultanas
1/4 cup candied mixed peel
1/4 cup dark chocolate chips
1/4 cup plain flour, extra
1/4 cup cocoa
1/3 cup water

Glaze
1 gold gelatine leaf
1/2 cup caster sugar
1/4 cup water
1 tablespoon Grand Marnier liqueur

Place yeast, 2 teaspoons of the caster sugar and milk into a large bowl and set aside for 5 minutes. The mixture will start to foam, indicating the yeast is active.
Add the flour, remaining sugar, spices, butter, egg, raisins, sultanas, peel, and choc chipsto yeast mixture and mix until a sticky dough forms.
Knead dough on a lightly floured surface for 8 minutes or until elastic.
Place in a lightly oiled large bow, cover with a clean, damp cloth and set aside Ian warm place for an hour or until doubled in size.
Divide dough into 12 even pieces and roll into balls. Arrange the balls in a lightly greased 22cm square cake tin lined with non stick baking paper.
Preheat oven to 200C.
Place extra flour, cocoa and water in a bowl and stir to combine into a thick paste.
Place into a small piping bag or plastic bag with the end snipped off (tip: an easy way to do this is by placing a sandwich bag into a mug and folding the edges over the top to keep the bag in place, then pour in the paste).
Pipe crosses on buns and bake for 30-35 minutes or until golden and springy to touch.
While buns are baking, make the glaze.
Soak gelatine leaf in cold water for 2-3 minutes.
Place caster sugar, water and Grand Marnier into a saucepan and stir gently over medium heat until sugar is dissolved. Use a wet pastry brush to remove any sugar crystals from the side of the pot.
Squeeze out gelatine leaf and add to the sugar mixture. Cook without stirring for 1-2 minutes until gelatine is dissolved.
Brush hot buns with the sticky glaze.
Serve warm with butter and try to stop at one :)