Sour-Cherry Hot Cross Buns

In this tempting new recipe series, we show you how easy it is to whip up an Ultimate Easter Feast using the latest kitchen appliances from Harvey Norman! On today’s menu: Sour-Cherry Hot Cross Buns.

Serves 18

Prep Time 45mins

Cook Time 20mins plus proving, cooling

Sour-Cherry Hot Cross Buns Ingredients

200g dried sour cherries (see note)

65g raw caster sugar

14g (2 sachets) dried yeast

1½ tbsp ground cinnamon

1 tsp mixed spice

Finely grated rind of 1 orange and 1 lemon

845g plain flour

420ml milk

100g butter, coarsely chopped

1 egg, lightly beaten

½ tsp sunflower oil

To serve: butter or chocolate hazelnut spread

Sour-Cherry Hot Cross Buns Spice Glaze Ingredients

50g caster sugar

½ tsp mixed spice

The Smeg Hand Blender with Dough Hook. — ***Create Hot Cross Buns with the Smeg Hand Mixer with Dough Hook – available now at Harvey Norman.***

Sour-Cherry Hot Cross Buns Method

1. Combine cherries, sugar, yeast, spices, rinds, 770g flour and 1 tsp salt in a bowl. Fit Smeg Hand Mixer with dough hook and mix on low speed to combine. Heat milk and butter in a small saucepan over low heat until butter melts, set aside to cool slightly, then add egg and whisk. Add milk mixture to flour mixture and knead until smooth and elastic (8-10 minutes; dough will be quite soft). Place in a lightly buttered bowl, cover and stand in a warm place until doubled in size (50 minutes to 1 hour).

2. Knock back dough, divide into 18 even pieces, then roll each piece into a smooth ball. Arrange dough balls in concentric circles on a large baking tray lined with baking paper or individually on multiple sheets, leaving 1cm between each for dough to expand. Cover with a tea towel and stand in a warm place until doubled in size (30-40 minutes).

3. Preheat oven to 220°C. Combine remaining flour, sunflower oil and 60ml cold water in a bowl and stir to a smooth paste. Spoon into a piping bag fitted with a small plain nozzle and pipe a cross on each bun. Bake for 10 minutes, then reduce oven to 200°C and bake until buns are golden and sound hollow when tapped (8-10 minutes). Set aside to cool.

4. For spice glaze, stir sugar, spice and 50ml water in a small saucepan over medium heat to dissolve sugar, bring to the simmer, then set aside to cool. Brush glaze over buns and serve buns warm or at room temperature with butter or chocolate hazelnut spread. Hot cross buns are best eaten on the day of making.

Note: Dried sour cherries are available from select delicatessens.