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Hot Cross Buns March 21 2013 by Rebecca Varidel in Cooking | 0 Comments

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Hot cross buns, hot cross buns, one a penny, two a penny hot cross buns… How lucky are we? Acclaimed baker Leanne Beck has shared her hot cross buns recipe: Courtesy of new Parramatta bakery Short Sweet. While the bakery is a recent addition to the burgeoning food scene in Parramatta, its hot cross bun recipe has been 14 years in the making with inspiration coming from acclaimed baker Leanne Beck. Short Sweet’s hot cross bun flavours include the traditional spice & raisin, as well as spelt, rum & raisin and chocolate varieties, to name a few. The buns are dense and larger than the standard hot cross bun, and absolutely irresistible served hot slathered with butter – definitely some of the best Sydney has to offer! And if you are in Sydney and not up for making these at home, perhaps a trip to Short Sweet is in order.

Short Sweet: Hot Cross Buns Recipe Bun Ingredients: 2200 grams of bakers flour 30 grams of ground ginger 90 grams of ground cinnamon 30 grams of mixed spice 400 grams of currents


40 grams of salt 60 grams of fresh 350 grams of melted butter 1 litre of water Topping ingredients: 250 grams of flour 250 grams of milk 50 millilitres of oil Pinch of salt Method: Preheat oven to 200 degrees Celsius. 1. Place flour, ginger, cinnamon, mixed spice, currents, salt, yeast in a mixing bowl with a paddle attachment. 2. Add melted butter to bowl. Turn the machine on to mix on the lowest speed. 3. Slowly add water whilst the machine is still mixing. 4. Remove mixture from bowl and place in a large bowl and cover with a damp tea towel. 5. Once covered place bowl in a warm dry place till mixture has doubled in size. 6. After mixture has doubled in size, cut off pieces and weigh out to 120 grams. 7. Once mixture is all weighed out, roll each piece into balls and place onto a lined baking tray leaving only approximately 1.5cm space between each ball. 8. Lay a damp towel on top of the balls and place in a warm dry place till once again doubled in size. 9. To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddle attachment and mix till combined. 10. Place topping mixture into a piping bag with a round nozzle of your desired size. 11. Once buns have doubled in size pipe the topping onto the buns, pipe long lines from one bun to another connecting them together. Once piped both the horizontal and the vertical lines, place the hot cross buns in the oven. 12. The hot cross buns will be ready to come out of the oven when once tapping the bottom you can hear a hollow sound, remove from oven and allow to cool.

Tags: baking, Easter, Featured, hot cross buns, recipe

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