For The Buns:
- 2 Tablespoon Cold-Pressed Scottish Rapeseed Oil
- 50g Unsalted Butter
- 290ml Semi-Skimmed Milk
- 1 Egg, Beaten
- 500g Bread Flour
- 7g Dried Yeast
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Salt
- 1 Tablespoon Caster Sugar
For The Crosses:
- 50g Plain Flour
- 50g Icing Sugar
- 1 Egg, Beaten
For The Drunken Raisins:
- 100g Raisins
- 100ml Peaty/Smoky Single Malt Whisky (Optional)
- 1 Star Anise
For The Haggis Jam:
- 150g MacSween Haggis (Meat Or Vegetarian Work Equally Well)
- 4 Garlic Cloves, Finely Diced
- 2 Tablespoon Dark Brown Sugar
- 2 Tablespoon Light Brown Sugar
- 2 Banana Shallots, Finely Diced
- ½ Teaspoon Dried Chilli Flakes
- 330ml Irn Bru (Or Cola)
- 100ml Apple Cider Vinegar
Method For The Raisins:
- Warm up the the whisky with the star anise & 200ml water in a small saucepan. When the liquid reaches a simmer, remove from the heat, drop in the raisins & cover with a lid.
- Leave the raisins for a minimum of an hour, although for best results leave overnight in the fridge.
- When ready to use, discard the star anise & remove the raisins from the whisky mix. (Don’t get rid of the mix - you now have a perfect raisin infused whisky syrup that is perfect for desserts, coffees or cocktails.)
For the Macsween haggis jam:
- In a non-stick frying pan, over a high heat, fry the haggis, with no added oil. Once crispy & golden, pour out the haggis out onto a dry cloth or kitchen towel to absorb any excess oil.
- Using the same pan, turn the heat down to medium & add a tablespoon of cooking oil (vegetable, sunflower etc) and fry the diced shallots & garlic. Once soft, caramelised & golden brown add the chilli flakes, brown sugar & crispy haggis to the pan.
- After a minute of allowing the sugar to melt & the mix to emulsify, add the soda & vinegar & bring to the boil.
- Leave the jam bubbling for 5 mins or until the mix has reduced by half. The jam should coat the back of a tablespoon.
- Turn off the heat & allow the jam to cool. Check seasoning once cool enough to taste.
- Pour the jam into a sterilized jam jar with a sealable lid and store in the fridge for up to 3 days.
For the hot cross buns:
- Pour the milk, oil & butter into a small saucepan & bring to the boil over a medium heat, then remove & leave cool to approx 40C (or cool enough for you to comfortably leave your finger in the mix for 3 seconds).
- Pour the yeast, salt, sugar, flour, cinnamon & nutmeg into an electric mixer &, using the dough hook attachment, start to mix the dry ingredients, add the beaten egg & slowly pour in the warm milk mixture into the centre of the bowl until it’s fully mixed. At this point add the raisins & mix again for one minute. Cover the bowl in clingfilm & leave in a warm place to double in size. (This should take no longer than 1 hour 20mins).
- Dust a clean work surface lightly with some excess bread flour. Tip out the dough & divide into 12 (or 16) evenly-sized pieces. Roll into balls & place in a lightly oiled, parchment lined, baking tray & cover with a clean, dry cloth to prove for another hour.
- Pre-heat the oven to 215C. Using a pastry brush, glaze the top of the buns with a beaten egg.
- In a small bowl, mix the plain flour & icing sugar with just enough water to form a paste, then pour the mix into a piping bag. Cut the piping bag at the bottom to create a small hole & pipe on the crosses to each bun. Allow to set for 5 minutes before baking in the oven for 25 minutes
- Serve warm on a large communal platter along with a jar of Macsween haggis jam to liberally spread on the buns.