Honey-Glazed Hot Cross Buns with Jarrah Honey

A naturally sweet Easter favourite using premium Western Australian honey from South West Honey.

Ingredients (Makes 12 buns)

• 4 cups plain flour

• 1/3 cup South West Honey Jarrah Honey (plus extra for glaze)

• 2 tsp dried yeast

• 1 ¼ cups warm milk

• 50g unsalted butter, melted

• 1 egg

• 1 tsp cinnamon

• 1 tsp allspice

• 1/2 cup sultanas or dried cranberries

• 1/4 cup mixed peel (optional)

• Pinch of salt

For the crosses:

• 1/4 cup plain flour

• 1/4 cup water

For the glaze:

• 2 tbsp South West Honey Jarrah Honey

• 1 tbsp hot water

Instructions

1. Activate the yeast:
   In a bowl, combine warm milk, 1 tbsp honey, and yeast. Let it sit for 5–10 minutes until frothy.

2. Make the dough:
   In a large bowl, mix flour, spices, salt, and dried fruit. Add the yeast mixture, egg, melted butter, and the remaining honey. Knead the dough until smooth and elastic (about 10 minutes by hand or 5 minutes in a mixer).

3. Proof the dough:
   Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.

4. Shape the buns:
   Divide the dough into 12 even pieces and roll into balls. Place them into a lined baking tray, touching slightly. Cover and let rise for another 30–45 minutes.

5. Add the crosses:
   Mix flour and water into a thick paste. Pipe a cross onto each bun.

6. Bake:
   Bake at 180°C (fan forced) for 20–25 minutes until golden.

7. Glaze:
   While warm, brush buns with a glaze made from warmed Jarrah honey and hot water.

Serving Tip

Serve warm with butter and a drizzle of South West Honey Jarrah Honey for an extra boost of natural sweetness and antioxidants.