Fig and Walnut Hot Cross Buns

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

These popular Easter bakes are made sweet, juicy with dried figs and coconut milk, aromatic with cinnamon and nutmeg, crunchy with walnuts, and sticky with maple syrup. Top these beauties with lashings of butter for a satisfying treat that is perfect with a cuppa. Or you can follow the original recipe and serve them with cinnamon butter.

 

Dough	Cross Paste
100 g Unsalted butter, chopped 350 ml Coconut milk 1 Medium egg, at room-temperature 350 g Plain flour, sifted 300 g Wholemeal spelt flour 100 g Homemade vanilla sugar (or just regular white sugar) 200 g Dried figs, cut into 1cm pieces 50 g Walnuts, toasted, roughly chopped 2 x 7 g Active dried yeast 1 tsp Ground cinnamon 1/4 tsp Ground nutmeg 1/2 tsp Sea salt 90 g Maple syrup	35 g Plain flour 2 tbsp Coconut milk 1 tbsp Water

1. Melt unsalted butter in a small saucepan over medium heat, then add coconut milk and warm through. Remove from the heat and whisk in egg to combine. Set aside.
2. Combine the flours, vanilla sugar, dried fig, walnut, yeast, spices and salt in a stand mixer with the dough hook. Gradually add the warm milk mixture and knead on medium speed until combined. Increase speed to medium-high and knead for a further 8-10 minutes until smooth and elastic.
3. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes- 1 hour until doubled in size.
4. Meanwhile, preheat oven to 200C/400F. Line a round 26cm baking pan with parchment paper and grease the sides with butter.
5. Knock back the dough, then turn out onto a lightly floured work surface. Divide dough into 20 even pieces, each about 75 grams, and roll each into a smooth ball. Place one ball in the centre of the prepared baking pan, then arrange remaining balls around it in two concentric circles, leaving about 1/2 cm in between each. I used 18 dough balls for the biggest baking pan I have and shape the remaining into a large bun. Cover loosely with a clean tea towel and stand for 30 minutes or until risen by half.
6. To make the piping, combine the flour, coconut milk and water in a small bowl until smooth. Transfer to a zip-lock bag and cut a small hole on one corner. Pipe a cross on each bun and bake for 10 minutes, then reduce oven to 180C/350F and bake for a further 25-30 minutes or until buns are golden and sound hollow when tapped. Transfer to a wire rack to cool slightly and brush with maple syrup. Serve with butter if desired.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com