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Australian Native Spiced Hot Cross Buns


Bring this traditional Easter recipe home for a bit of local flavour and enjoy the new aromas as they bake in the oven!

625 gr plain flour
1 tsp salt
2 tsp mixed spice
1/4 tsp cinnamon anise powder
1/4 tsp anise myrtle powder
1/2 tsp Australian Superfood Co. Lemon Myrtle
45 gr butter
90 gr sugar
1/2 tbs Australian Superfood Co. Finger Lime
1 1/2 tsp dried yeast
1 egg
275 ml warm milk
1 tbs Australian Superfood Co. Riberry
50 gr chocolate chips
jam for the glaze

For the cross: 1/4 cup self raising flour and 60 ml water


Sift flour, salt and spices together in a bowl then rub in the butter with your fingers
Add the zest, yeast and sugar
Beat eggs separately before adding with the milk to the dry mixture
Once it is mixed into a soft dough turn out onto a floured bench and knead in the fruit lightly for 3-5 mins
Place dough in greased bowl as a large bowl, cover with tea towel and set aside for an hour
Turn out onto floured bench and again knead quickly. Put back in bowl and cover for another 30 mins. Be careful not to overwork the dough.

Pre heat oven to 200 degrees c
Line baking tray with baking paper
Mix self raising flour and water for crosses
Turn out once more and form individual balls from the mixture before flattening with your finger
Cover and rest for 15 mins
Pipe the crosses onto the top of each bun
Bake for 10 mins in the oven
Reduce oven temperature to 180 degrees and bake for a further 15 mins
Brush the buns with warm jam while hot

This recipe was adapted from Rebecca Sullivan’s article in NITV


  Tagged: Nutrition, Superfoods, Recipes