Miffy Hot Cross Buns.

The fluffiest hot cross buns ever, thanks to a soft, pillowy tangzhong milk bread base. And if you can't decide on one flavour, why not make both? This tear-and-share style batch alternates dark chocolate and cherries with classic spiced citrus. You can also stuff them with Biscoff or Nutella for an extra decadent treat! Perfect for entertaining, brunch spreads, or sharing with loved ones this Easter!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the sultanas/raisins in hot earl grey tea for at least 1 hour. Cool at room temp until ready to use. Drain the fruit before using.

Step 2

In a saucepan, combine the flour, water and milk. Whisk until combined and heat over medium heat until the mixture begins the thicken. Turn the heat down to low and continue whisking until a thick paste forms. Take off the heat and let it cool to room temp (at least 1 hr) before using.

Step 3

In a stand mixer with a dough hook attachment (or by hand), combine the bread flour, yeast, sugar, salt, milk powder and spices.

Step 4

Add in the egg, vanilla, orange zest, tangzhong, and milk.

Step 5

Knead until the dough comes together (about 5-10 minutes) Then add the softened butter gradually, kneading until fully incorporated and smooth (about 10–15 min).

Step 6

Split the dough in half by weight. In one half, knead in the drained soaked raisins. In the other, knead in the cocoa powder, chopped dark chocolate, and dried cherries. If the chocolate dough seems a little dry, add a splash of water/milk a little bit at a time until the dough comes together.

Step 7

Cover and let rise in separate bowls for 1.5–2 hours or until doubled in size.

Step 8

Divide both the traditional and chocolate dough into 75g balls. Shape the dough balls smooth and round and place them, alternating flavours, into a 9 x 13 inch tray slightly distanced apart. You should have 3 leftover dough balls of each flavour. Using the leftover traditional dough, make two small "ears" per traditional bun (about 4g each ear). I’d suggest filling the leftover dough with biscoff or nutella and baking them individually on a separate baking sheet.

Step 9

Attach the small “ear” pieces on top of each traditional bun, pressing gently.

Step 10

Cover and proof until puffy and nearly doubled – around 45–60 minutes. At 30 minutes, preheat the oven to 180 degrees c.

Step 11

Beat together the egg and milk and brush over the proofed buns before baking.

Step 12

Mix together the flour and water until it becomes a thick but pipeable paste. You may need to add a little more water to adjust the consistency.

Step 13

Transfer to a piping bag and pipe crosses over the chocolate buns before baking.

Step 14

Bake the buns at 180c for 25-30 minutes or until golden brown. When the buns are almost done, heat together the golden syrup and butter until melted and combined.

Step 15

Once the buns are out of the oven, quickly brush them with the hot golden syrup mixture for a glossy finish.

Step 16

Cool the buns for about 10 minutes before decorating.

Step 17

Melt white chocolate in the microwave in small increments or over a bain marie. Transfer to a paper piping bag or using a toothpick, draw Miffy faces on the traditional buns.