Method

• 1.
  Combine yeast, 3/4 cup (180ml) maple syrup and 1 1/2 cups (375ml) warm water in a jug, cover and stand for 10 minutes, or until frothy. Meanwhile, place 150g melted butter, egg and egg yolk in a bowl and whisk to combine. Place cinnamon, mixed spice, 5 cups (750g) baker's flour and 2 cups (250g) finely chopped pecans in a stand mixer fitted with the dough hook attachment, add yeast mixture, butter mixture and 2 tsp salt flakes, and knead for 8 minutes or until smooth and slightly elastic. Transfer to a large greased bowl, cover and stand in a warm place for 1 hour, or until doubled in size.

• 2.
  Preheat the oven to 180°C/160°C fan-forced. Grease a large baking tray and a small baking tray and line both with baking paper.
• 3.
  Divide proved hot cross bun dough into 24 equal-sized pieces. Using the palm of your hand, on a clean work surface, roll each piece into a tight ball. Place on large prepared tray, 2cm apart from one another. Cover with a clean tea towel and stand in a warm place for 30 minutes to prove slightly.
• 4.
  To make the piping for the cross, combine the 1 cup (150g) flour and 200ml water in a bowl. Transfer to a piping bag fitted with a 5mm plain nozzle and pipe a cross on each bun.
• 5.
  Bake for 30 minutes, or until golden and a bun sounds hollow when tapped. Brush hot buns with extra maple syrup.
• 6.
  Meanwhile, to make the bacon butter, place 1/4 cup (60ml) maple syrup and bacon in a non-stick frypan over high heat.
• 7.
  Bring to the boil, then reduce heat to medium-high and cook bacon for 2 minutes each side, or until cooked through and glazed. Using tongs, transfer bacon to a plate to cool completely, then finely chop and stir through softened butter.
• 8.
  Meanwhile, toss the extra 200g chopped pecans, remaining 1/4 cup (60ml) maple syrup and a pinch of salt flakes on small prepared tray and cook, turning halfway, for 5 minutes, or until toasted.
• 9.
  Serve hot cross buns with bacon butter and maple pecans.