Bun-maker’stip:weigheachpieceof
doughbeforerollingtomakeeverybun
theexactsamesize.Thisiswhatmakes
your buns look like the real deal!
HOT CROSS BUN BASE RECIPE
3tspdriedyeast
(^3) / 4 cup(165g)castersugar
150gunsalted butter, melted, cooled
1egg,plus1eggyolk
2 tbs ground cinnamon
2 tsp mixed spice
5 cups (750g) strong (baker’s) flour
Tomakethebasebuns,combineyeast,
sugar and 1^1 / 2 cups(375ml)warmwater
inajug,coverandstandfor10minutes
oruntilfrothy.Meanwhile,placebutter,
eggandeggyolkinabowlandwhiskto
combine. Place cinnamon, mixed spice
andflourinastandmixerfittedwiththe
doughhookattachment,addyeast
mixture, butter mixture and 2 tsp salt
flakes,andkneadfor8minutesoruntil
smoothandslightlyelastic.Transfertoa
largegreasedbowl,coverandstandin
awarmplacefor1houroruntildoubled
in size. Use with chosen recipe.
QUICK HOT CROSS S’MORES
MAKES 12
Youwillneedakitchen blowtorch
for this recipe.
180g dark (70%) chocolate, melted
12 store-bought hot cross buns
(substitute homemade), halved
12 large white marshmallows, halved
100g malt biscuits, crushed
Divide chocolate among base half of each
hotcrossbun.Topwithamarshmallow
and caramelise with kitchen blowtorch.
Scatterwith malt biscuits, sandwich with
top halves of buns and serve immediately.
MAPLE&PECANHOTCROSS
BUNS WITH BACON BUTTER
MAKES 24
1quantityhotcrossbun base recipe
(omitcaster sugar)
11 / 4 cups (310ml) maple syrup,
plus extra to brush
250gpecans, very finely chopped,
plusextra200gchopped
1 cup (150g) strong (baker’s) flour
4thinslicesstreakybacon
250g unsalted butter, softened
Followthehotcrossbunbaserecipe,
replacing caster sugar with^3 / 4 cup (180ml)
maplesyrupandaddingtheveryfinely
chopped pecans with the flour. Set aside
toprovefor1hour.
Preheattheovento180°C.Greasea
largebakingtrayandasmallbaking tray
andline both with baking paper.
Divideprovedhotcrossbundoughinto
24equal-sizedpieces.Usingthepalm
ofyourhand,onacleanworksurface
roll each piece into a tight ball. Place on
large prepared tray 2cm apart from one
another.Coverwithacleanteatoweland
standinawarmplace for 30 minutes to
prove slightly.
To make the piping, combine flour and
200ml water in a bowl. Transfer to a piping
bagfittedwitha5mmplainnozzle and
pipeacrossoneachbun.
Bakefor30minutesoruntilgolden
and a bun sounds hollow when tapped.
Brushhotbunswithextramaplesyrup.
Meanwhile, to make the bacon butter,
place^1 / 4 cup(60ml)maplesyrupand
bacon in a non-stick frypan over high heat.
Bringto the boil, then reduce heat to
medium-high and cook bacon for
2minuteseachsideoruntilcooked
through and glazed. Using tongs, transfer
bacontoaplatetocoolcompletely,then
finely chop and stir through melted butter.
Meanwhile,toss extra chopped pecans,
remaining^1 / 4 cup(60ml)maplesyrupanda
pinchofsaltflakesonsmallpreparedtray
and roast, turning halfway, for 5 minutes or
until toasted.
Serve hot cross buns with bacon butter
and maple pecans.
CINNAMON&COFFEE
HOT CROSS BAGELS
MAKES 6
1x7gsachetdriedyeast
1 tbs caster sugar
(^1) / 2 cup(125ml)milk,warmed
2 tbs instant coffee granules
22 / 3 cups (400g) strong (baker’s) flour,
plus extra 40g
2 tsp ground cinnamon
(^1) / 4 cup(60ml)molasses
(substitute treacle)
(^1) / 4 cup (60ml) maple syrup
Softened cream cheese, to serve
Tomakethehotcrossbagels,combine
yeast,sugar,milk,coffeeand^1 / 2 cup
(125ml)warmwaterinajug,coverand
standfor10minutesoruntilfrothy.
Meanwhile, combine flour, cinnamon
and2tspsaltflakesinastandmixerfitted
with the dough hook attachment. Add
yeastmixtureandkneadfor10minutesor
untilsmoothandelastic.Transfertoalarge
greasedbowl,coverandstandinawarm
placefor1houroruntildoubledinsize.
Preheattheovento180°C.Greasea
baking tray and line with baking paper.
“What’snottoloveaboutbakingyourownhotcross
buns?Justthinkabouttheheadyspicedaromathat
fillsyourhome,theuniqueresultscomparedwith
store-bought,andbeingabletodevourthemstraight
fromtheovenslatheredinbutter!Theseluxurious
American-inspired buns will get you smiling.”
ON TREND.
100 delicious.com.au