Rum and raisin Easter hot cross buns recipe

Step 1

Place raisins and rum in a bowl and set aside for 2 hours, or overnight, to plump. Drain, reserving the liquid.

Step 2

Warm milk in a small saucepan over medium-low heat. Remove from the heat, add yeast and 1 tsp brown sugar, and set aside for 5 minutes or until frothy.

Step 3

Place flour, remaining sugar, spices, yeast mixture, egg, butter, orange zest and soaked raisins in a stand mixer with the dough hook. Knead for 3-4 minutes until dough comes together and is soft and elastic. Transfer to a lightly greased bowl and cover with a clean tea towel. Set aside for 1 hour or until doubled in size.

Step 4

Meanwhile, for the spiced rum butter, place all ingredients in a stand mixer with the paddle attachment and beat for 3-4 minutes until pale and creamy. Set aside.

Step 5

Preheat oven to 180°C. Line a 20cm x 30cm lamington pan with baking paper.

Step 6

Turn out dough onto a clean work surface and divide into 12 even balls. Place in prepared pan, cover and set aside for 30 minutes or until risen by half.

Step 7

Place extra 1/2 cup (75g) flour and extra pinch of mixed spice in a small bowl with 3-4 tbs water and mix to form a smooth, thick paste. Place in a small piping bag (or a zip-lock bag with a hole cut in the corner) and pipe crosses on the top of each bun. Bake for 40-45 minutes until golden and cooked through.

Step 8

Meanwhile, place reserved raisin soaking liquid (you should have about 2 tbs) and maple syrup in a small saucepan over medium heat. Bring to a simmer and cook for 1-2 minutes until slightly reduced and syrupy.

Step 9

Brush syrup over the warm buns and serve with spiced rum butter.