So what makes a batch of hot cross buns extra special and are they difficult to bake? The simple answer, we feel, is loads of added flavour and a little care. But no, not a lot of skill is required to bake a batch of these perfectly glazed gourmet Easter treats.
As Essentials’ home base is situated close to the wine growing region of Rutherglen in North East Victoria, Australia, we’re particularly passionate about cooking with the region’s world renowned muscat fortified wines. Offering rich and complex layers of spicy fruit notes, Rutherglen muscats can enhance any spicy-fruit pudding, cake or bun recipe with extraordinary results.
Adding additional flavour punch we’ve added some freshly picked black currants. In the hand these wildly aromatic little gems offer a fragrance that combines fresh green sap notes with warmer rich berry tones. Combining these with some dried mixed fruit, lemon zest and juice and soaking overnight makes for an additional hot cross bun recipe ingredient that’s a next level delicious.
Muscat Fruit-soaked Hot Cross Buns
GlazeMethod10. Combine the remaining flour and reserved spice mixture in a small bowl with 60ml water and mix to a smooth paste. Transfer the paste to a piping bag and using a small round tip, pipe crosses over the buns to decorate.
Glaze & Serve
To glaze the buns, combine sugar, orange juice, vanilla paste and 2 tbsp of reserved muscat fruit liquid in a saucepan over low heat, stirring until sugar dissolves and a syrup forms. This should take 2-3 minutes. Look for a consistency that’s easy to paint over the buns. While buns are hot, brush a generous amount of syrup over, making sure to completely cover the tops of the buns. Set aside to cool slightly. Serve warm with softened butter.
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