Iced VoVo Hot Cross Buns

Recipe's preparation

Place the unsalted butter and milk into the mixing bowl. Heat for 2mins / 37 degrees / speed 2 until the butter is melted.

Add the egg and mix for 10secs / speed 4.

Add the plain flour, rapadura sugar, dried yeast, dessicated coconut, frozen raspberries, sultanas, and ground cinnamon to the mixing bowl.

"Dough mode" the mixture for 2mins until the dough forms.

Place the dough onto a silicone pastry mat and fold / cover OR in a greased bowl covered with a clean tea towel and let it prove in a warm place for 1 hour or until doubled in size.

Preheat the oven to 180 degrees. Line a 20x30 baking tray with baking paper.

Punch down the dough and shape it into square shaped buns and place in the prepared tray and let in prove for another 30 mins. The buns should be placed close and touching on the tray.

Bake for 25-30mins or until golden brown and cooked through. Let them cool slightly in the tray.

To make the icing, place all the ingredients into the mixing bowl and melt 6mins / 90 degrees / speed 3 or until smooth. Transfer into a bowl and let it cool (approx 10mins), cover with plastic wrap and place in the fridge overnight.

Once the icing is thick and has set, place the icing into the mixing bowl and chop 10secs / speed 3.

Insert the butterfly whisk, and whip 20 secs / speed 3. Remove the butterfly whisk. Working quickly, place the icing into a piping bag with nozzle of choice and pipe onto either side of the top of the cooled buns, leaving a strip in the middle for jam.

Warm jam slightly (on stovetop or microwave 10-20 secs) and place the jam onto the top of the bun in the strip with no icing. Sprinkle with coconut.