Hot Cross Buns

What’s one food you can’t celebrate Easter Weekend without?! ??‍?

For us, it can never be Good Friday without delicious Hot Cross Buns! ? That’s why we’ve prepared this fabulous recipe for you to try for your long weekend in! Made with our Marigold Margarine and Prize Shortening, this recipe will have you heading for seconds! Try our recipe below! ?️

Hot Cross Buns✨

Dough:
3 ½ cups flour
2 ¼ tsp instant dry yeast
1 cup lukewarm milk
¼ cup brown sugar
1 tsp salt
1 tbsp orange zest
1 tsp ground cinnamon
½ tsp ground nutmeg
½ ground ginger
½ cup raisins
½ cup sultanas
2 eggs
4 tbsp melted Marigold Margarine

Syrup:
½ cup water
½ cup orange juice
1 cup sugar
1 tsp orange zest

Icing:
¼ cup Marigold Margarine, room temperature
¼ cup Prize Shortening
2 cup powdered sugar
½ tsp vanilla extract
3- 4 tbsp water or milk

Instructions
− In the bowl of a standing mixer combine flour, sugar, yeast, cinnamon, nutmeg, ginger and salt. Add melted margarine, eggs, zest and milk. Using the dough hook attachment use your standing mixer to combine and knead until the dough is soft then added raisins and sultanas, the dough should be bit sticky but quite elastic and pulls away from the side of the bowl takes and take about 8 minutes to reach that point. If it feels too soft, you can add extra flour up to 1/2 cup. Let it rest for 1 hour in a greased bowl cover and keep in a warm place.
− In the meantime, make the syrup by combining the sugar, orange juice, water and zest into a small sauce pan and let simmer until thickened, about 6 minutes. Now prepare the icing by combining powder sugar, room temp margarine, shortening, vanilla and milk until a desired consistency is met.
− Preheat oven to 350 degrees. Grease and line a 13 x 8 pan and set aside
− Punch down risen dough and empty onto a lightly floured surface. Form the dough into a log and divide into 12 equal dough balls.
− Place each dough ball into the prepared pan, cover and allow to rest for 15 mins.
− Bake in preheated oven for 15-20mins or until golden brown.
− Brush on glaze while the buns are still hot.
− Let buns cool before piping on crosses with the icing.