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+ servings

Spiced sticky buns

A warm, spicy mouthful with an Australian native twist. Glaze for a spiced bun at any time of year; add a cross for hot cross buns.
Servings 12
Prep Time 1 hour
Cook Time 25 minutes

Equipment

  • Food processor with dough hook (or use your hands)
  • Small saucepan
  • Bowl for dough
  • Baking tray dusted with flour
  • Sharp knife
  • Oven preheated to 170 degrees Celcius
  • Piping bag with nozzle OR sandwich bag (for piping cross) Optional.
  • Pastry brush (for glaze)

Ingredients
  

Buns

  • 4 cups plain flour
  • 14 grams dried yeast This is 2x7g packets.
  • 1/4 cup Wattle Sugar
  • 2 tsp Oz El Hanout (or other native spice)
  • 1 pinch salt
  • cups currants
  • 40 g butter
  • 300 ml milk
  • 2 eggs lightly beaten
  • 4 tbsp water

Cross (for hot cross buns)

  • 1/2 cup plain flour
  • 4 tbsp water

Glaze

  • 1/3 cup water
  • 4 tbsp apricot (or other) jam or plain sugar Quandong jam is excellent if you can find it.

Instructions
 

Make the buns

  • Combine the flour, yeast, Wattle Sugar, Oz El Hanout, salt and currants in a large bowl.
  • Melt butter in a small saucepan over a medium heat and add the milk. Heat for 1 minute, or until lukewarm.
  • Add warm milk and butter mixture to currant mixture. Add the eggs.
  • Use a flat bladed knife, or the dough hook on a mixer, to mix until it's a soft dough. You may need to use your hands to bring the final parts together.
  • Turn dough out onto a floured surface OR continue with the dough mixer. Knead for 10 minutes, or until dough is smooth.
  • Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm, draught free place for 1 – 1 ½ hours, or until dough doubles in size (OR place in fridge for at least 5 hours).
  • While this is happening, line a large baking tray with non-stick baking paper.
  • When dough has risen, punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth.
  • Divide into 12 even portions and shape each portion into a ball.
  • Place balls on baking paper, just touching eachother.
  • Cover with oiled cling film and set aside in a warm, draught-free place for 30 minutes, or until buns double in size.
  • While they're proving, preheat fan-forced oven to 170C and make the flour paste for the cross.

Make the cross (optional)

  • Make a flour paste by mixing ½ cup plain flour and 4 tablespoons of water together in a small bowl until smooth, adding a little more water if paste is too thick.

Pipe the cross (optional)

  • When the buns have finished proving, add the cross if you want it.
  • Spoon the paste into a small snap-lock bag and snip off one corner about half a centimetre up, to create a small-nozzled piping bag, OR pour into piping bag with the smallest nozzle.
  • Pipe flour paste over tops of buns to form crosses. (Or any other shape you want!).
  • Place buns into preheated oven and bake for 20 – 25 minutes, or until buns are a darkish brown and cooked through.

Make the glaze

  • Place water and jam into a small saucepan over low heat and stir until jam or sugar dissolves. Bring to the boil for 3-4 minutes, then remove from heat.
  • Remove the buns from the oven.
  • Immediately brush glaze over warm hot cross buns.
  • Allow to cool, then gently separate.

Notes

Serve warm, or split and toasted with butter spread in the middle.
Tried this recipe?Let us know how it was!