Baharat hot cross buns
Makes 9-12 buns
Note: preparation time could take up to a couple of hours, so plan ahead!
1 kg plain flour
1 tbsp baharat
2 tsp salt
30g fresh yeast, or 15g dried
2 tbsp yoghurt
200ml warm water
1/3 cup each of sultanas. chopped dried apple and chopped walnuts
Paste for cross:
6 tbsp self-raising flour
3 tbsp water
2 tbsp sugar mixed with 1 ½ tbsp water, or 2 tbsp honey
Combine flour and baharat (spice can be increased/decreased according to taste) in a bowl, rub butter through with fingertips.
Combine milk and warm water. Cream yeast with a small amount of sugar and some of the warm milk mixture – ensure it is not too hot
or the yeast will die. Add remaining milk and sugar and stir to combine. Set aside for at least 15 minutes to prove.
Make a well in the centre of the flour, add milk mixture, yoghurt, egg and dried fruit. Stir with a wooden spoon to combine.
Turn out onto a lightly floured and knead until smooth and satiny – add more flour or liquid if needed. Place in a lightly oiled bowl
and cover with plastic wrap.
When dough has doubled in size (time will vary) knock it down and divide into 9-12 equal pieces. Place in an oiled baking tray,
dusted with flour. Cover with a tea towel and allow to prove for at least 30 minutes.
Preheat oven to 190C. Combine flour and water for the paste. Cut a cross in the top of each bun with a sharp knife, then pipe
the paste into the cross.
Bake for 15-20 minutes. Brush on the glaze, return to the oven for 5 minutes.