Hot Cross Buns

Spring is a time for reinvention, so how about adding a refreshing touch of raspberry to your hot cross buns? Each fluffy and delicately sweet bun fits like a glove in our colourful oven-to-table Braiser.

Buns

Place the currants and raisins in a small bowl. In a 2 L Saucier, heat the orange juice until just steaming. Pour the warm orange juice over the dried fruit and stir well to combine. Let the dried fruit soak while you prepare the next steps. Wipe out the Saucier.

In the clean Saucier, warm the milk until just steaming. Remove from the heat. Stir in the butter, vanilla and citrus zest until the butter has melted. Let cool until lukewarm, about 15 minutes.

In the bowl of a stand mixer fitted with a dough hook, or in a bowl with a wooden spoon, combine 4 cups of the flour with both types of sugar, yeast, salt and spices. Pour the milk mixture over the flour. Mix with the dough hook on low speed, or with a spoon, just until the dry ingredients are moistened, about 1 minute. Add the eggs, one at a time, and mix for 1 more minute.

Knead with the dough hook on medium speed, or on a lightly floured work surface with your hands, for 8 minutes or until the dough is very smooth and elastic. Scrape down the sides of the bowl as needed. Add the dried fruit mixture and remaining ¼ cup of flour. Mix until combined, about 1 minute.

With lightly floured hands, shape the dough into a ball and transfer to a lightly buttered bowl. Cover and let rise in a warm spot until doubled in size, between 1 to 2 hours.

Line the bottom and sides of a 3.5 L Braiser with a large circle of parchment paper.

Turn the dough out onto a clean work surface. Cut the dough into 15 equal pieces. Roll each piece into a smooth ball, making sure no dried fruit is poking through the tops of the balls. Place the balls of dough in the Braiser, seam-side down, evenly spaced out. Cover with the lid and let rise in a warm spot for 45 minutes.

Preheat the oven to 400°F / 200°C.

Egg Wash

In a small bowl, beat the egg with the milk. Set aside.

Toppings

In another small bowl, combine the flour and sugar with 2 tbsp cold water to form a pipeable paste. Add more water or flour, a drop at a time, as needed. Transfer into a small pastry bag fitted with a very small plain tip.

Using a Revolution^® Basting Brush, coat the top of the buns with the egg wash. Using the piping bag of flour mixture, pipe a thin cross over the top of each bun. Bake the buns, uncovered, for 22 minutes or until nicely browned.

While the buns are baking, in a clean Saucier, heat the raspberry jelly just until melted. Add a few drops of water to thin out as needed. Strain through a Revolution^® Mesh Strainer to remove any seeds. Keep warm.

Once the buns are out of the oven, brush with the warm raspberry jelly. Place the Braiser on a Deluxe Round Trivet and let the buns cool for 15 minutes. Remove the buns in 1 piece or tear apart. Let cool on the trivet.

Serve the buns warm or at room temperature with more raspberry jelly and fresh raspberries.