RUM & RAISIN HOT CROSS BUNS
MAKES 12 BUNS
Begin this recipe at least 4 hours ahead.
300g raisins
½ cup (125ml) spiced dark rum
300ml milk
2 x 7g sachets instant dried yeast
⅔ cup (160g) brown sugar
4 ½ cups (675g) baker’s flour, plus
½ cup (75g) extra
2 tsp mixed spice, plus an extra pinch
1 tsp each ground ginger and allspice
1 egg
100g unsalted butter, chopped, softened Finely grated zest of
1 orange
¼ cup (60ml) maple syrup
SPICED RUM BUTTER
250g unsalted butter, softened
⅔ cup (160g) brown sugar
¼ tsp mixed spice
1 tbs spiced dark rum
Place raisins and rum in a bowl and set aside for 2 hours, or overnight, to plump. Drain, reserving the liquid.
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.
Place flour, remaining sugar, spices, yeast mixture, egg, butter, orange zest and soaked raisins in a stand mixer with
