Recipes

Easy, Yummy Maple Lemon Thyme Hot Cross Buns

4 1/2 cups Baker’s flour
1 Tbsp ground cinnamon (Grate fresh in a FinaMill Grater Pod)
1/2 Tbsp ground thyme – ground in a FinaMill Dried Herbs+ Pod
2 1/2 tsp instant yeast
1/2 tsp salt – ground in a FinaMill Everyday Pod
1 stick (half cup) butter cherries
1/2 cup (or more) dried fruits such as raisins, dried cranberries, dried, or cut up dried apricots
Grated zest of one lemon
3/4 cup pure Maple syrup
3 Tbsp lemon juice
1 large egg beaten
1/3 cup milk

Warm the milk, butter, and maple syrup together until melted and combined. Set aside to cool slightly.
Place flour, cinnamon, yeast, thyme, and salt into a large mixing bowl and stir to combine. Then stir in the dried fruit and lemon zest.
Make a well in the centre of the dry ingredients and add the wet ingredients. Mix to a soft, slightly sticky dough, adding a little more water, if required.
Transfer the dough mixture onto a lightly floured surface and knead for 5 minutes until the dough becomes less sticky.
Shape into a ball and place in a lightly oiled bowl, turning to lightly coat the dough in the oil. Cover and leave in a warm place to rise for about 1½ hours, or until doubled in size.
Grease a 9 x 13 baking pan with baking parchment. Gently punch down. Divide the dough into 12 even-sized pieces and shape into balls. Arrange the buns in the baking pan, leaving space between each one. Cover with a damp towel and leave to rise for 45 minutes.
To make the crosses, mix the flour with 1 tbsp of water at a time in a small bowl to create a thick, pipeable paste. Spoon the paste into a piping bag fitted with a small round nozzle and pipe crosses on the buns.
While you preheat the oven to 190˚celsius, place the pan of buns in the fridge.
Place the buns on the middle shelf of the oven and bake for 20-25 minutes or until deep golden brown.
For the glaze, gently heat the jam and maple syrup in a small saucepan over a low heat then use it to glaze the buns.
Leave to cool before serving.

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