Method
1. Add cake flour, sugar and buttermilk to the TM5 bowl
2. Cook and let cool - 3 min, 80°C, speed 3
3. Then add bread flour, pink Himalayan salt flakes, butter, buttermilk, orange zest, mixed spice, ground cinnamon, lemon zest, cinnamon bark essential oil, wild orange essential oil and lemon essential oil to the TM5 bowl
4. Mix with MC in place 10 sec, speed 6
5. Then add dried yeast to the TM5 bowl
6. Knead for 3 min, dough
7. Then add dried cherries and dark chocolate to the TM5 bowl
8. Knead for 1 min, dough
9. Scrape out onto floured silicone mat and wrap in a tight ball
10. Prove until doubled
11. Hape into buns with well floured hands. Approximately 60g per bun
12. Flatten each bun in the palm of your hand
13. Place a teaspoon of Notella into the middle of the dough
14. Wrap the dough over the Notella and seal completely so there is no gaps in the dough
15. Line a clean baking sheet with parchment paper
16. Place onto lined baking sheet in a concentric circle, cover and rise until doubled
17. Meanwhile make a paste for the crosses: add cake flour, cocoa powder, extra virgin olive oil and water to a clean small bowl
18. Mix with teaspoon until combined
19. Pipe crosses onto each bun
20. Place into cold oven and bake for 20-25 minutes at 180°C
21. Add caster sugar, mixed spice and water to a clean saucepan
22. Heat until sugar has dissolved - medium heat
23. When you remove them from the oven, brush generously with the glaze immediately
24. Serve hot with lots of butter and more hazelnut spread if desired