In my previous job a small group of my coworkers realised we were all obsessed with food. Cooking it, eating it, reading about it, talking about it. We loved to go together to try new cuisines (Sichuan, Uyghur, Malaysian, Venezuelan, Moroccan!) have cook offs (first time I tried biryani was when I made it for a biryani-off), and try new ingredients.
One year we got all the best rated Hot Cross Buns in town, made giant cups of tea and went about tasting and rating them against each other. Neil was the pappa and blogger of the group and decided he could do it better, and actually he did. The recipes is below and you can see Neil’s original hot cross buns post here.
I will be making these this week and I hope you do too!
Makes 16 hot cross buns
For the buns
100g of Sultanas
100g of Currants
½ cup of Pineapple Juice (used a a soaking liquid)
100g of Sweet Uncrystalised Ginger (available in the baking aisle at the supermarket)
700g of Plain Flour, sifted
60g of Caster Sugar
2 tsp of Dried Yeast
1tsp of Allspice
½ tsp of Ground Cinnamon
300ml of Milk
100g of Butter, cubed
1 of Egg, beaten
For the crosses
50g of Plain Flour
¼ cup of Water
For the hot glaze
¼ cup of Pineapple Juice (retained from soaking liquid)
50g of Caster Sugar
¼ tsp of Mixed Spice