rye, fig & orange hot cross buns
a classic with a figgy twist
the fig frenzy has not ceased (fresh fig hot cross buns, fig buns, fig & almond tart, and fig jam so far!)
these hot cross buns use dried figs for a more traditional texture, but add in rye flour for a nutty depth of flavour
yields a dozen buns
ingredients
bun dough
250mL milk
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
0.25 nutmeg, freshly ground
zest of one orange
1 egg
345g plain flour
115g rye flour
7g instant yeast
65g brown sugar
5g salt
60g butter, room temperature
60g mixed dried fruit (raisins, currants, peel, etc.)
100g (about 8) dried figs, diced and stems removed
crosses
35g plain flour
5g white sugar
about 30g water, as required
glaze
1 tbsp white sugar
1 tbsp water
method
bun dough
add the milk (250mL), cinnamon (2 tsp), ginger (1 tsp), cardamom (1 tsp), nutmeg (0.25), and orange zest (from one orange) to a small pot and heat gently to infuse the milk
let cool slightly, then mix in the egg (1)
add the flour (345g), rye flour (115g), yeast (7g), brown sugar (65g), and salt (5g) to a large bowl or the bowl of a stand mixer
mix to form a rough, shaggy dough
slowly add the butter (60g) a spoon at a time, kneading in between
knead until the dough is soft, supple, and passes the windowpane test (this will take about 10-15 minutes with a stand mixer, longer by hand!)
sprinkle over the dried fruit (60g) and figs (10g) and mix to distribute throughout
cover and let rise in a warm place for one hour
tip the proofed dough out onto the work surface and pat down lightly
divide and shape the dough into twelve even balls and place on a lined baking sheet
cover lightly and let rise in a warm place for 90 minutes
towards the end of the proofing period, preheat oven to 180°C
prepare the cross mixture (below) and pipe crosses on top of the buns
transfer the buns to the oven and bake for 18-20 minutes
brush the buns with the glaze (below) as soon as they come out of the oven
best eaten warm on the same day but should keep for 3-4 days well wrapped
crosses
mix together the flour (35g) and sugar (5g)
add water a little at a time, mixing in between until the mixture is pipeable but not too runny
transfer to a piping or ziploc bag
glaze
add the sugar (1 tbsp) and water (1 tbsp) to a microwave-safe bowl and microwave in 30-second increments until the sugar has dissolved
brush over the buns as soon as they come out of the oven