INGREDIENTS

• Risen Flour's Spiced Bun Mix
• 180g Mixed fruit (or more!)
• 80g  chocolate chips  (or more!!!)

For the simple syrup

• 250g sugar
• 150g water
• 2 tablespoons mixed spice and or cinnamon

Method

• Place in pot and melt sugar, then boil until the mixture has reduced a little.  Allow to cool and transfer to a sauce bottle.

white cross paste

• 250g Risen Flour's Hot Cross Bun Paste
• 230g water
• 8g oil
• 80g sugar (optional)
• 5ml vanilla or almond essence (optional)

METHOD

• Mix all the above ingredients together to form a smooth paste, place in a piping bag and in the fridge until you are ready to use.
• Once you are ready to use it snip the corner off the piping bag or zip lock bag and pipe onto proofed buns just prior to baking.

hot cross bun dough METHOD

• Follow Spiced Bun mix recipe on pack
• Once 1st proof is completed, knock back the dough.
• Weigh the dough and divide into 12 equal portions
• Press each portion into a circle and fold the edges into the centre.
• Turn the dough over and with a cupped hand roll the ball around until it forms a tight ball.
• Place ball on lined baking sheet or pan.
• Once all have been completed, cover and allow to proof in a warm spot for 45min.
• In the meantime heat your oven up to 190Deg C
• Make your white cross paste from Risen Flours Hot Cross bun paste according to the recipe.
• Once buns have proofed, pipe the white cross onto the buns and  place them in the oven and bake for approximatley 15min
• If browning too fast drape foil over the top.
• Once cooked baste the top of the buns with the simple mixed spice syrup, allow to cool and enjoy with lashings of butter!