hot cross cinnamon sticky buns

hot cross cinnamon sticky buns

If a hot cross bun and a sticky cinnamon bun had a baby, this would be the result. It’s all kinds of fresh bread heaven, cross buttery caramel goodness, with raisins and citrus flavours thrown in for good Easter measure.

So I have been planning this recipe for absolute ages and since it’s the only Easter recipe I’m doing this year I wanted to make sure it was 100% perfect. I researched extensively and settled on 2 recipes as my base inspiration. I went forth and made the dough, allowed it to prove for hours then kept it in the fridge overnight as many recipes recommend. Took it out the next day. Let it prove further, before baking it off. I also tested 3 caramel topping recipes. I didn’t want the honey flavour, and I wanted the consistency to be perfect. I still was not completely happy with the overall result. The cinnamon buns tasted great but they were not the feathery-light brioche dough that I was looking for.

Ingredients

  • Dough
  • ¼ cup warm water
  • 10g active dry yeast (instant)
  • 1t sugar
  • 1/3 cup sugar
  • ¾ cup milk
  • 50g butter, plus extra for greasing
  • 3 large free-range eggs
  • 1T orange zest, finely grated
  • 1t salt
  • 4 cups flour (and extra for dusting)
  • Filling
  • 1/2 cup Muscavado sugar
  • ¼ cup light brown sugar
  • 1T + 1t ground cinnamon
  • 1t mixed spice
  • 2T candied citrus peel, finely diced
  • 1 cup raisins / sultanas
  • +- 40g butter, softened, kept separately
  • Topping
  • 115g butter
  • ¾ cup Muscovado (dark brown) sugar
  • ¾ cup cream
  • 1T liquid glucose
  • ¼ cup golden syrup (maple flavoured)
  • 1t vanilla extract
  • ½ cup raisins
  • ¼ t salt
Read the whole recipe on Drizzle and Dip