Hot Cross Buns - Rohi Rīpeka (Same Day Version)
Delicious hot cross buns steeped in deep flavour of spice, orange, chocolate and cranberries.
Servings 12 buns
Ingredients
The Spiced Dough - Te Pokenga Raukikini
- ¾ C (185) ml miraka aromahana (lukewarm milk)
- ⅔ C (165 ml) wai wera (hot water, from the tap)
- ⅔ C huka (sugar, any kind will work)
- 2 ½ rounded tbsp Surebake yeast or (1 ¼ levelled tbsp instant yeast)
- 4 C (600 g) puehu parāoa kounga (high grade flour)
- 2 hēki iti (small eggs, 90g total)
- 1 tbsp iho hūperei (vanilla essence)
- 1 heaped tsp raukikini katoa (allspice)
- 3 heaped tsp raukikini whakauruuru (mixed spice)
- 3 heaped tsp hinamona (cinnamon)
- 2 tsp tote (salt, fine)
- 2 tbsp kiri ārani pīrahirahi (finely grated orange zest or mandarin zest)
- ¼ C (60 ml) wai ārani (orange juice) or wai manarini (mandarin juice)
- 80 g pata kūteretere (softened butter)
- 130 g tiakarete parauri kua tapahia (chopped dark chocolate, 50%) You can add extra if you like a more chocolate in the buns.
- ⅔ C karanipere kua tapahia (chopped cranberries)
The Crosses - Ngā Rīpeka
- ⅓ C (50 g) puehu parāoa kounga (high grade flour)
- 1 tbsp huka (sugar)
- 1 tsp pēkana paura (baking powder)
- 2 ½ tbsp (35 ml) C wai (water)
The Glaze - Te Mōhinuhinu
- 30 g pata (butter)
- ¼ C marahihi māpere (maple syrup)
Instructions
The Spiced Dough - Te Pokenga Raukikini
- Add the lukewarm miraka (milk aromahana), wai wera (hot water) and huka (sugar) in to a large bowl. Stir it well until the sugar has dissolved.
- Add the īhi (yeast) and mix it in well. If you are using surebake it will 10-15 mins to activate and become foamy. If you are using īhi tere (instant yeast), it will take 5-10 minutes to activate.
- Add the puehu parāoa (flour), hēki (eggs), iho hūperei (vanilla), raukikini katoa (allspice), raukikini whakauruuru (mixed spice), hinamona (cinnamon), tote (salt), kiri ārani (orange zest), wai ārani (orange juice) and pata (butter) in to the yeast mixture. Stir it with a knife until a rough dough comes together.
Kneading The Dough - Te Pokepoke Parāoa
- If you are using a mixer, place the dough in the mixing bowl and knead for 10 minutes on low-medium speed. The dough is much looser than some recipes but you can add up to 1/4 cup extra flour if you want to.
- If you are kneading by hand, knead the dough with the palms of your hands (not fingers) for 12-14 minutes. Again, the dough will be sticky but you can slowly add up 1/2 C more flour as you knead if you want, sprinkling a little bit on the bench as as you knead it.
- After the dough has been kneaded well, stretch it out to a rough square. Sprinkle over the tiakarete (chocolate) and karanipere (cranberries), fold it in from the edges and knead it for 3 extra mintutes by hand until it is distributed well.
- Manipulate the dough in to a ball and add to a large, clean bowl. Cover with a tea towel and rise for 1 hour 45 mins - 2 1/2 hours. When the dough has doubled in size, it is ready for shaping.
Making the Buns - Te Mahi Rohi Parāoa
- Once the dough has doubled in size tip the dough on to a lightly floured bench and cut in to 12 equal pieces. You can use a scale for accuracy here or you can eye ball it (which is what I often do).
- Line a 25cm x 35cm tray with baking paper. Note: Try not to use a tray any bigger than this as this this size tray helps the buns rise close together, creating softer buns. Trust me, it makes a difference.
- Roll each of the pieces of dough in to balls, tucking the tiakarete (chocolate) inside the dough so it melts inside the buns. You will see I don't use extra flour when I roll the buns as it prevents the ease of rolling. If you do want to use a little flour just sprinkle a little at a time. Refer to the video on how to roll the buns.
- Place the rolled buns in to the tray making sure there is even space between each one. Once all the buns are in the tray, cover them with a tea towel. Rise for 45 minutes to an hour on the bench. Again, make sure they have doubled in size.
- 15 minutes before the rising time is up, make the rīpeka (crosses).
The Crosses - Ngā Rīpeka
- Before making the crosses, pre-heat the oven to 170 °C.
- Add puehu parāoa (flour), huka (sugar), pēkana paura (baking powder) and wai (water) in to a small bowl. Whakaranuhia - mix to combine.
- Add the mixture to a piping bag and pipe the crosses on to the risen buns. Once the rising time is up, slide them in to the oven.
- Bake for 30 minutes and then check if they are cooked. If the buns spring back when pressed on the underside of the buns, they are ready. If they stay pressed in, bake for five more minutes. As they bake prepare the simple glaze.
The Glaze - Te Mōhinuhinu
- Gently melt the pata (butter) and stir through the marahihi māpere (maple syrup). Remove the baked buns from the oven and brush the mōhinuhinu (glaze) all over.
- Eat the buns warm with vanilla whipped butter (recipe in my cookbook) or normal butter.
- These are always going to be best eaten fresh from the oven. However, they can be stored in a plastic bag or container on the bench overnight. Slice them and toast them the next day.