After many years of requests, Dave has finally got around to creating S&S's own unique Hot Cross Bun Spice...and it smells so delicious.

Combining traditional baking spices with the tang of orange and lemon, this spice will take your HCBs to the next level.

Comes complete with an easy recipe from Cooking School Manager Mel's collection, so you'll be set to make your HCBs at home.

S&S HOT CROSS BUNS

Recipe makes 12 buns

INGREDIENTS - Buns

1 tbsp dry yeast

½ cup brown sugar

1½ cups milk or almond milk, lukewarm

4 cups plain flour

4 tsp String & Salt Hot Cross Bun Spice

½ tsp salt

1½ cups sultanas

1 to 2 oranges, zest only

50g unsalted butter, melted and cooled

1 egg, at room temperature

INGREDIENTS - Crosses

½ cup plain flour

5 tbsp water

INGREDIENTS - Glaze

1 tbsp orange juice

1 tbsp brown sugar

2 tsp water

METHOD

1/ Place the yeast and 2 teaspoons of the sugar in a large bowl, then pour in the warm milk. Leave for 5 minutes to froth.

2/ Sieve plain flour into the large bowl of your stand mixer.

3/ Add the remaining sugar, spices, salt and sultanas and stir.

4/ Pour in the yeast mixture, along with orange zest, melted butter and egg. Using the dough hook attachment, mix until a smooth elastic dough forms.

5/ Leave dough in the bowl, cover with a damp (clean) tea towel and place in a warm place to rise until doubled in size. This can take anywhere between 30 minutes to 1½ hours.

6/ Line a medium sized baking tray with baking paper.

7/ Remove tea towel and punch dough to deflate.

8/ Lightly dust the work surface with flour, place dough on the surface, then knead lightly and shape into a log.

9/ Cut into 12 equal pieces.

10/ Take one piece and press down with your palm, then use your fingers to gather into a ball, then roll the dough briefly to form and smooth the ball.

11/ Place the ball with the smooth side up on the tray.

12/ Repeat with remaining dough.

13/ Return the tray to a warm place and leave for 30 to 45 minutes.

14/ Preheat oven to 180°C.

15/ To make the crosses on the buns, mix flour and water until a runny paste forms.

16/ Spoon flour paste into a round 3 mm piping bag or small ziplock bag then snip the corner off.

17/ Pipe crosses onto the buns.

18/ Bake buns in the oven for 20 minutes, or until the surface is a deep golden brown.

19/ Meanwhile, place sugar, orange juice and water in a small pot and bring to a simmer. When sugar is dissolved, turn off the heat and seat aside.

20/ When hot cross buns are a deep golden brown, remove from the oven. Brush with orange glaze mixture while warm.

Ingredients: cinnamon, coriander, nutmeg, ginger, allspice, clove, cardamom, orange peel, liquorice, amchur, quandong and lemon peel.