150g canned pumpkin puree (from
goodgrocers)
100g currants (optional)PUMPKIN SPICE GLAZE(^1) / 2 cup(110g)castersugar
(^1) / 2 tspeachground cinnamon
and ginger
(^1) / 4 tsp ground cloves
Tomakethebuns,combineyeast,sugar
and 240ml warm water in a jug, cover
andstandfor10minutesoruntilfrothy.
Meanwhile, place butter, egg and egg
yolkinabowlandwhisktocombine.
Place flour, turmeric, cinnamon, nutmeg,
cloves,ginger, grated pumpkin and
pumpkinpureeinastandmixerfitted
with the dough hook attachment. Add
yeastmixture,buttermixtureand2tsp
saltflakes,andkneadfor8minutesor
untilsmoothandslightlyelastic.Add
currants,ifusing,andkneaduntil
combined. Transfer to a large greased
bowl,coverandstandinawarmplace
for1houroruntildoubledinsize.
Preheatovento180°C.Greasealarge
bakingtrayandlinewithbakingpaper.
Divide proved dough into 15 equal-
sizedpieces.Usingthepalmofyourhand,
onacleanworksurfacerolleachpiece
intoatightball.Placeonpreparedtray
2cm apart from one another. Cover with a
clean tea towel and stand in a warm place
for30minutestoproveslightly.
Tomake the piping, combine extra flour
and100mlwaterinabowl.Transfertoa
piping bag fitted with a 5mm plain nozzle
andpipecrossesontobuns.
Bakefor35minutesoruntilgoldenand
a bunsoundshollowwhentapped.
Meanwhile,forthepumpkinspiceglaze,
bring all ingredients and^1 / 2 cup (125ml)
watertotheboilinasaucepan.Boilfor
2minutestothickenslightly,thenremove
fromheat.Brushhotbunswith glaze and
serve with extra butter.
roll each piece into a tight ball. Place
on prepared tray 5mm apart from one
another.Coverwithacleanteatoweland
standinawarmplace for 30 minutes to
prove slightly.
Tomake the piping, combine flour and
200ml water in a bowl. Transfer to a piping
bagfittedwitha2mmplainnozzle. Pipe
random crosses onto buns.
Bakefor25minutesoruntilgolden.
Brush hot buns with jam and bake for a
further5minutesoruntilglazedand
a bun sounds hollow when tapped.
Serve buns with extra jam and butter.
BLUEBERRY PIE HOT CROSS BUNS
MAKES 8
2tspdriedyeast
(^1) / 2 cup(110g)castersugar
100gunsalted butter, melted, cooled,
plusextrasoftenedtoserve
1egg,plus1extralightlybeaten egg
1 tbs ground cinnamon
1tspmixedspice
500gstrong (baker’s) flour, plus extra
(^1) / 2 cup (75g)
180g frozen blueberries
(^1) / 2 cup (160g) apricot jam, warmed
PIECRUST CRUMBLE
(^1) / 2 cup(75g)strong(baker’s)flour
50gunsalted butter, chopped
2 tbs caster sugar
To make buns, combine yeast, sugar and
1cup(250ml)warmwaterinajug,cover
andstandfor10minutesoruntilfrothy.
Meanwhile,placebutterandeggin a
bowl and whisk to combine. Place
cinnamon,mixedspiceandflourinastand
mixerfittedwiththedoughhook
attachment.Addyeastmixture,butter
mixtureand2tspsaltflakes,andkneadfor
8minutesoruntilsmoothandslightly
elastic. Add blueberries and knead until
combined.Transfertoalargegreased
bowl,coverandstandinawarmplace
for 2 hours or until doubled in size.
Forthe pie crust crumble, rub all
ingredients and a pinch of salt flakes
together in a bowl until resembling coarse
breadcrumbs.Chill until required.
Dividethedoughinto8equal-sized
pieces.Usingthepalmofyourhand,
on a clean work surface roll each piece
intoatightball.Placeinaringonalarge
round baking tray lined with baking
paper,leavinga2cmgapbetweeneach
bun.Coverwithacleanteatoweland
stand in a warm place for 30 minutes to
proveslightly.
Preheatovento180°C.Greasea baking
trayandlinewithbakingpaper.
Tomake the piping, combine extra flour
and100mlwaterinabowl.Transfertoa
piping bag fitted with a 5mm plain nozzle.
Brushbunswithextraegg,thenpipe
crossesoverthetopofeach.Sprinkle
buns with one-quarter pie crust crumble,
pressing lightly into each bun. Scatter
remainingpiecrustcrumbleonsecond
preparedtray.Bakebunsfor30minutes
or until golden and a bun sounds hollow
when tapped. Bake pie crust crumble for
20 minutes or until light golden.
Brush hot buns with apricot jam and
scatterwithremainingpiecrust crumble.
Serve with extra butter.
PUMPKIN SPICE HOT CROSS BUNS
MAKES 15
2tspdriedyeast
125gcaster sugar
110g unsalted butter, melted, cooled,
plusextrasoftenedtoserve
1egg,plus1eggyolk
935g strong (baker’s) flour, plus extra
(^1) / 2 cup (75g)
(^3) / 4 tsp ground turmeric
11 / 2 tbs ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
2 tsp ground ginger
225g peeled, finely grated
butternut pumpkin
ON TREND.