#RooibosRecipe: Citrus Chai Hot Cross Buns

Celebrate Easter the right way – try these delicious Citrus Chai Hot Cross Buns!

Ingredients

• 1 cup water
• 3 Citrus Chai teabags
• 1 pack instant dry yeast
• 3 tbsp sugar
• 4 cups all-purpose flour
• 1/4 cup unsalted butter
• 1/3 cup milk
• 1 egg
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 cup raisins
• 1/2 cup candied orange peel

Preparation

• Bring the water (2/3 cup) to boil on the stove-top, remove from heat and steep the Carmien Citrus Chai Pyramid Rooibos Tea (3 tea bags) in the water for 15 minutes.
• Remove tea bags, and squeeze as much liquid as possible out of them and discard. Let the tea cool until lukewarm.
• In a small bowl, stir together the brewed tea, instant dry yeast (1 packet), granulated sugar (1 tablespoon), and all-purpose flour (1 3/4 cup). Set aside for 15 minutes until spongy.
• In a large mixing bowl, stir together the remaining all-purpose flour (1 3/4 cup), salt (1 teaspoon), ground cinnamon (1 teaspoon), ground nutmeg (1 teaspoon), granulated sugar (2 tablespoon), raisins (1/2 cup), and candied orange peel (1/2 cup). Set aside.
• Heat the unsalted butter (1/4 cup) and milk (1/3 cup) together in a small saucepan over a low heat until the butter has just melted; remove from heat and cool to room temperature and whisk in the large egg (1).
• Pour the tea mixture and the milk mixture into the dry mixture. Stir together until just combined.
• Tip the contents of the dough out onto a lightly floured work surface and knead until smooth, around 10 minutes.
• Lightly grease a large clean mixing bowl and place the dough in the bowl, cover with plastic wrap or a clean tea towel, and leave in a warm place to rise until doubled in size, about 1 hour.
• Divide the risen dough evenly into 6 pieces and roll them into balls.
• Place closely together onto a lined baking tray or baking mat.
• Slash a cross into the top of each bun using a sharp knife. Cover with oiled plastic wrap or clean tea towel and leave to rise for 30 minutes until doubled in size.
• While the buns are rising, preheat the oven to 180 degrees celsius. Make the cross topping by stirring together the water (1/3 cup) and all-purpose flour (1/2 cup) to make a paste. Transfer to a sandwich bag and snip the corner.
• Brush the risen buns all over with a little milk (to taste) then pipe the cross mixture into the cross-shaped cuts.
• Bake for 20 minutes until golden brown all over. While still warm, brush them with honey (to taste).
• Enjoy!