Hot Cross Bundts

by Kate | Apr 13, 2019 | 0 comments

These Hot Cross Bundts are a fun spin on hot cross buns. They’re loaded with spice and fruit, topped with a glaze and served with a boozy rum and raisin sauce. 

Hot Cross Bundts

2019-04-10 18:45:39

Serves 6

A spiced cake topped with a glaze and served with a rum 'n raisin sauce. Recipe originally created for Food & Home Entertaining Magazine

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Total Time

3 hr

Total Time

3 hr

0 calories

0 g

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Nutrition Facts

Serving Size

0g

Servings

6

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

0%

Saturated Fat 0g

0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

0%

Sodium 0mg

0%

Total Carbohydrates 0g

0%

Dietary Fiber 0g

0%

Sugars 0g

Protein 0g

Vitamin A

0%

Vitamin C

0%

Calcium

0%

Iron

0%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 250g cake flour
2. 5g instant yeast
3. 50g brown sugar
4. 10ml (2 tsp) ground cinnamon
5. (¼ tsp) nutmeg
6. (¼ tsp) cloves
7. (¼ tsp) allspice
8. pinch salt
9. 25g butter, melted
10. 1 large egg
11. 125ml (½ cup) full cream milk + extra, if needed
12. 185ml (¾ cup) roughly chopped The Kate Tin Dark Chocolate
13. RUM AND RAISIN SAUCE
14. 250ml (1 cup) maple syrup
15. 60ml (4 tbsp) brown sugar
16. 15ml (1 tbsp) water
17. 45ml (3 tbsp) rum
18. 60ml (4 tbsp) raisins
19. 30ml (2 tbsp) butter
20. GLAZE
21. 180ml (¾ cup) icing sugar, sieved
22. 30ml (2 tbsp) lemon juice
23. 15ml (1 tbsp) water
24. good-quality vanilla ice cream, to serve

Instructions

1. 1 In a large bowl combine the flour, yeast, 50g brown sugar, spices and salt and mix
2. until incorporated. In a separate bowl, whisk the 25g melted butter, egg and milk
3. together. Pour into the dry ingredients and mix until a sticky dough forms. Add extra milk
4. to the dough, if needed – it should be soft and sticky.
5. 2 Turn the dough out onto a floured surface and knead, 8 – 10 minutes, until it forms a
6. smooth surface and when pressed, the dough springs back. Place the dough in a bowl
7. and cover with cling film. Leave in a warm area to rise, 1 hour or overnight in the
8. refrigerator.
9. 3 When the dough has doubled in size, remove from bowl and knead in the chocolate.
10. Preheat the oven to 60°C and place a roasting tray filled with water in the bottom of the
11. oven. Grease a large Bundt tin. Roll the dough out into a long cylinder and place it in the
12. tin, seal the seam by pinching the ends together. Cover with cling film and place in the
13. oven to prove, 1 hour or until puffy and doubled in size. Remove from oven, then
14. increase the heat to 180°C. Remove the cling film from the Bundt and bake, 30 – 45
15. minutes or until golden brown and cooked through.
16. 4 For the rum and raisin sauce, in a small bowl, combine the rum and the raisins and
17. allow them to soak, about 15 minutes. Whisk the maple syrup, 60ml (4 tbsp) sugar and
18. the water together in a saucepan over medium heat. Whisk until the sugar has
19. completely dissolved, then add the rum and raisins, along with the butter and simmer
20. over low heat, 2 – 3 minutes. Set aside until needed.
21. 5 For the glaze, mix the icing sugar with the lemon juice and water to form a thick glaze.
22. Drizzle over the cooled Bundt cake and serve with the rum and raisin sauce and ice
23. cream on the side.

By TheKateTin.com

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