Wholesome Hot Cross Buns with Chai Butter

Need a fun Easter activity that ends in a sweet treat? We’ve got just the thing - nothing to be cross about while making and baking this wholesome spin on Hot Cross Buns with the goodness of Golden Latte in chai butter. As an added bonus, the smell of these buns baking in the oven will fill your house with the most soothing and cosy Easter aroma.

Ingredients

PANTRY ITEMS

500g wholemeal flour, plus extra for dusting

⅓ cup maple syrup

2 tsp mixed spice powder

1 tsp ground cinnamon

10g salt

10g fast-action dried yeast

40g butter

300ml milk

1 free-range egg, beaten

200g sultanas

Olive oil, for greasing

½ cup tapioca flour

3 tbsp water

100g butter

NUTRA ORGANICS PRODUCTS

1 tbsp Golden Latte

Method

Put the flour and spices into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.
Melt the butter in a pan and warm the milk (to a tepid temperature) in a separate pan (because they heat at different rates). Add the butter and half the tepid milk to the dry ingredients. Add the egg & maple syrup and bring the mixture together, incorporating the flour from the edges of the bowl. Gradually add the remaining milk, to form a soft pliable dough.
Tip the dough out onto a lightly floured surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball (the kneading can also be done in a food mixer with a dough hook). Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.
Turn the risen dough out onto a lightly floured surface. Knock back and knead for a further 5 minutes. Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size.
Turn the dough out again onto a floured surface and divide into 12 equal pieces, shaping each of these into a ball. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly
Cover the trays again (with a baking bag if you have one), leave for 40-60 minutes until the buns have doubled in size.
Preheat the oven to 200C.
For the topping, add the tapioca flour to a bowl with 3 tbsp water. Mix together to make a paste and spoon into an icing bag.
When the buns have risen remove the cover and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown.
While the buns are still warm, brush the buns with a little maple syrup to give a nice shine, set aside to cool on a wire rack.
Before serving, mix together butter and Golden Latte to make a delicious chai butter.
Cut buns in half and spread with chai butter.