Hot Cross Maritozzo Buns

Ingredients:

A. Tangzhong:

• 74g bread flour

• 120g milk

B. Bread dough:

• 550g bread flour

• 120g milk

• 3 eggs

• Tangzhong

• 10g yeast

• 10g sugar

• 40g honey (10g in dough; 30¢ in raisins)

• 10g salt

• 15ml cinnamon

• 10ml ground ginger

• 10ml mixed spice

• 2TBS lemon zest

• 120g butter, cubed and room temp

• 2 cups raisins

• 200g preserved figs chopped

C. Chantilly Cream:

• 250ml wiping cream

• 1/2 cup icing sugar sugar (sifted)

• 5ml vanilla essence

• More icing sugar for dusting

D. Salted caramel:

• 200g sugar

• 160g cream

• 46g butter

• 8g salt

E. Lemon syrup:

• Zest of entire lemon

• Juice of 1/2 lemon

• 2 TBS sugar

• 2TBS honey

Method:

1. To make the Tangzhong, in a small sauce pot add your flour and milk and whisk on a medium heat until the flour is cooked. The mixture will look like a roux or mash potatoes.

2. Place your Tangzhong in a bowl covered with plastic wrap in the fridge to cool.

3. Soak your raisins (for the dough) in 2 cups of boiling water with the 30g of honey from dough recipe for 2 hours in a covered bowl.

4. |n a bowl with a dough hook attachment, add all your bread dough ingredients, except for the butter, raisins and figs.

5. On a low speed, knead these ingredients until the dough comes together to form a ball around the hook.

6. Add your butter one cube at a time while the mixer is still on a low speed.

7. After all the butter is incorporated, knead for another 10 minutes until the dough passes the window pane test. *to do a window pane test, take a small piece of dough and gently stretch it until it is so thin (and does not break) and light passes through.

8. Add your raisins (try dry them as much as possible) and chopped figs.

9. Mix on a low speed until the figs and raisins have incorporated. Shape the dough into a ball, cover, and allow to proof until double in size.

10. Punch down. Cover and allow to proof in the fridge over night.

11. The next day, divide the dough into 120g balls.

12. Allow to proof until double in size.

13. While proofing, make your lemon syrup by boiling all of the ingredients in 1\2 cup of water until it resembles a syrup consistency.

14. Now make your salted caramel, by starting with a dry caramel. Take your sugar and evenly coat the bottom of a medium sized pot and melt on medium heat. You can stir the sugar if you see it is not melting evenly.

15. Once all the sugar has melted and it resembles a deep copper colour, pour in your cream and continue to stir the sugar at the same time. The sugar will seize up when you pour in the cream so continue to stir until

melted.

16. Once the sugar and cream have combined, add your butter and salt, off the heat and stir until combined. Leave to cool.

17. Once your dough has proofed, egg wash the dough balls (one egg and a dash of milk whisked) and bake in a pre-heated oven of 200C for 15-20 mins or until a dark golden brown colour.

18. Take out your buns and immediately brush generously with your lemon syrup and allow them to cool completely!

19. While cooling, make your Chantilly by whisking all of your ingredients to stiff peaks.

20. Spread the inside with a generous amount of salted caramel and then fill with your Chantilly.

21. Scrape the sides clean.

22. Dust over with more icing sugar.

23. Share on Insta and don’t forget to tag your new favorite online bakery

and recipe developer ❤