Lee Kum Kee Hoisin Hot Cross Buns

How to make it

1. In a large bowl, mix together the flour, yeast, sugar, mixed spices, Hoisin Sauce, salt, and raisins. In a small saucepan, melt the butter over medium heat, then add the milk. Heat for 1 minute or until warm. Add the warm milk mixture and the egg to the dry ingredient mixture. Use a spatula to stir until the dough almost comes together, then mix to form a soft dough.

2. Place the dough on a floured work surface and knead for 10 minutes until smooth. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it sit in a warm, draft-free place for 1 to 1.5 hours, or until the dough has doubled in size.

3. Line a large baking tray with non-stick baking paper. Gently knead the dough for 30 seconds on a lightly floured work surface until smooth, then divide it into 10 equal portions and roll each portion into a ball. Place the balls on the lined baking tray, spaced about 1 cm apart. Cover with plastic wrap and let them sit in a warm, draft-free place for 30 minutes, or until the buns have doubled in size. Preheat the oven to 190°C.

4. Prepare the flour paste: In a small bowl, mix the flour and water until smooth. If the paste is too thick, add a little more water. Transfer the paste to a small sealed bag and cut off one corner. Pipe the paste onto the buns to form a cross. Bake for 20 to 25 minutes at 190°C, or until the buns are cooked through.

5. Brush the Hoisin sauce topping over the hot cross buns. They can be enjoyed warm or at room temperature and can be served with butter if desired.