© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Easter is almost upon us, and nothing says Easter better than the taste of hot cross buns with the traditional flavours of dried fruit and mixed spices fresh from the oven. Plus the scent of freshly baked bread wafting from the oven is just heavenly. Sweetened with coconut sugar and a maple syrup glaze, this giant spiced holiday bun studded with fruit won't last long, but any leftover bread can be served toasted the next day.
BreadCross Paste & Glaze

200 ml Milk, lukewarm
1 tsp Coconut sugar
7g Dry active yeast
400 g Organic bread flour
1 tsp Cinnamon powder
1 tsp Cardamom powder
1/2 tsp Nutmeg powder
1/2 tsp Sea salt 50 g Coconut sugar
200 g Mixed dried fruit (I use a mix of pineapple, raisin and apricot)
50 g Unsalted butter, melted, cooled
1 Small egg, lightly beaten

20 g Organic bread flour
20 ml Cold water
1 tbsp Maple syrup

Heat the milk in a saucepan over medium heat until lukewarm. Combine1 teaspoon of coconut sugar, yeast and 100 g flour with the warm milk in a bowl, stirring until smooth. Cover with a clean tea towel and leave in a warm place for 25 minutes or until bubbles form on the surface.
In a large bowl, sift together the spices, remaining 300 g flour and salt. Stir in the coconut sugar and dried fruit, then add the yeast mixture, cooled melted butter and egg.
Mix to form a soft dough. Turn out onto a lightly floured sur...