The Adelaide Central Market has teamed up with spice house Gewürzhaus this easter to put a festive spin on these sweet treats. Using their Hot Cross Bun Spice as well as ground cinnamon as the filling, the glaze incorporates ground orange peel to compliment the cinnamon, clove and ginger found within the spice blend. With more than 250 single-origin spices, herbs, salts, peppers, teas and sugars from around the world, Gewürzhaus mills over 100 exclusive small-batch blends available as self-scoop as well as pre-filled jars.

To make the dough

1. Combine the flour, cornflour, caster sugar and salt in a separate bowl and mix together.
2. Pour milk into the bowl of the stand mixer, add the yeast and stir gently to combine. Set aside until foamy (about 4-5 minutes). Add the beaten egg and tip in the dry ingredients on top of the milk-yeast-egg mixture. Using the dough hook attachment, knead on LOW speed for about 2 minutes.
3. Add the softened butter, gradually. Keep kneading on MED speed until the dough comes away from the side of the bowl and is smooth and elastic (for about 6-8 minutes). You may need to add a little more flour if the mixture is sticky. If you don’t have a stand mixer, you will need to knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic.
4. Transfer to a lightly oiled container, cover and stand in a warm place until doubled in size (about 1-1 ½ hours).

To make the filling

1. Cream the butter and sugar till light and fluffy, stir in Hot Cross Bun Spice, Cinnamon, and salt flakes.
2. Butter a deep baking tin or a baking tray and line the base and sides with baking paper.
3. Turn the dough out onto a lightly floured surface and then roll out into a rectangle roughly the size of 30cm x 50cm. Make sure the long side is facing you. Spread filling evenly over the top of the rolled out dough. Starting at the bottom, roll the dough up and finish with the seam down.
4. Once you have a long log, use a sharp knife to cut the log into 12 even slices. Place each slice into the prepared tin or tray, cut side up, (spacing them out evenly), then cover with plastic wrap or a clean tea towel. Leave in a warm place to rise again and puff up for about 30 minutes.
5. Preheat oven to 180°C.
6. After 30 minutes of proofing, remove the cover and bake scrolls for 20-25 minutes until golden brown.

To make the glaze

1. In a medium bowl, stir milk into sifted icing sugar until reaching the desired consistency. This should look like thick yoghurt but it can be runnier. Add the Orange Peel to your liking.
2. Leave scrolls to cool and still in the pan or tray, spoon or drizzle the glaze evenly over the top of the buns.

To serve

1. Serve warm or at room temperature. Best enjoyed on the day of baking.