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Equipment Needed

hot x buns nutrition
  • Baking trays (2-3)
  • Baking paper
  • Spatula
  • Mixing bowls
  • Electric mixer (stand/hand-held)
  • Strainer/sifter
  • Wire cooling rack
  • Saucepan
  • Piping tip (e.g. Wilton A1)
  • Blender
  • Scales

 

Timing

  • Hands on time: 20 minutes
  • Hands off time: 1 hour
  • Cook time: 16 - 20 minutes
  • Ready in: 1 hour 40 minutes

 

Ingredients

  • 120g ground almonds
  • 200g icing sugar
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 100g egg whites (about 3 large eggs)
  • 1/4 tsp cream of tartar
  • 35g white sugar
White Chocolate Ganache:
  • 100ml cream
  • 1 tbsp butter
  • 250g white chocolate, chopped

 

Method

  1. Place sultanas, currants and rum into a bowl and toss to even them, cover with plastic wrap and leave in a warm place while you prepare the dough.
  2. Place yeast, 35gm sugar and water into a bowl, mix, cover with plastic wrap and put in a warm place – allow yeast to ferment.
  3. While yeast is fermenting put the following ingredients into a mixer bowl fitted with a dough hook – flour, salt, spice mix, egg, softened butter, mix to combine.
  4. Add yeast fermentation to mixer bowl, mix on medium speed until a dough mass is formed then increase speed to a fast speed until the dough has reached a smooth & elastic dough and you have achieved the gluten windowpane stretch test.
  5. Place the dough onto a benchtop and gently knead the sultanas and currants into the dough by hand, the dough will quickly feel very slippery and not willing to absorb all of the fruit but keep kneading and the dough will dry slightly and all fruit will be able to be incorporated, knead until smooth.
  6. Lightly oil a bowl large enough to allow the dough to double in bulk, then put the dough in the bowl and cover with plastic wrap. Leave in a warmish place for approx. 45 minutes to double in size.
  7. Once the dough has doubled in volume tip the dough onto a lightly floured bench and divide into 12 equal pieces, roll each into a tight smooth bun shape. Place onto an oiled tray so that the buns will rise as individual buns.
  8. Preheat your oven to 200degC (Standard bake).
  9. Spray with a small amount of water and cover with a sheet of plastic and allow to proof (rise) for approximately 45-60 minutes, until you have achieved the indentation proof test.
  10. Make the crossing mixture by combining all ingredients and mixing to a smooth paste. Place mixture into a piping bag then snip the end off the piping bag to make a 3mm hole. Pipe crosses onto the buns.
  11. Place buns into oven and bake for approximately 18-25 minutes or until golden brown in colour.
  12. Prepare the sugar glaze by combining all ingredients in a small pan, heat and reduce the glaze by approximately 2/3 in volume.
  13. Remove buns from oven and brush glaze on immediately.