Dulce de Leche Hot Cross Buns

Caramel Filling

1. Combine milk, sugar and bicarb soda in a heavy saucepan.

2. Bring to the boil, once boiling reduce to a simmer.

3. Continue to simmer uncovered, stirring occasionally to avoid the bottom burning.

4. Once simmered for 35 -45 minutes, mixture will thicken and caramelise.

5. Remove from heat and stir in vanilla.

6. Transfer to a bowl and refrigerate.

Dulche de Leche Hot Cross Buns

1. Place Mauri Bun Bread Mix, yeast, spice and water in spiral mixer. Mix for 2 minutes on slow speed and for 5 minutes on fast or until optimum dough development to achieve a finished dough temperature of 26-28°C.

2. Scale buns at 80g.

3. Intermediate proof for 10 minutes.

4. Mould by hand or as per manufacturer's recommended settings through machine.

5. Tray up buns in straight rows to allow for easier piping.

6. Proof for 45-50 minutes at 85% humidity, 37 °C.

7. Make up Mauri Cross Mix and apply to buns.

8. Bake at 210 °C. for 18-20 minutes or until golden brown.

9. Remove from oven, brush immediately with sugar wash. Sprinkle over sea salt flakes and place on cooling racks.

10. Using a round piping nozzle, pierce the side of each bun to create a cavity for caramel filling.

11. Pipe caramel filling into each bun with a size 7 round piping nozzle. The nozzle should be inserted approximately 10mm into the bun and pulled down while filling.