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▼ 2013 ▼ March Chocolate Chip Hot Cross Buns Fig, Plum and Whipped Mascarpone Stack Larb Gai - Thai Chicken Salad Raspberry & Lime Fluff Meringue Pie Blogiversary... Tuna Risotto Pie ► February ► January


► January ► 2012 ► 2011

So, apparently it's Easter this weekend. How the heck did that spring up on us all so quickly? I had been planning to make hot cross buns for a few weeks and thought I had plenty of time... then BAM Easter is arriving and I realised I better get my skates on. Lucky for me just as I was thinking I should start researching hot cross bun recipes, I was contacted by Wasamedia to see if I would be interested in joining a group of bloggers at Sweet Street (formerly Short Sweet) a French inspired patisserie for a hot cross bun making demonstration by owner and acclaimed chef Leanne Beck last weekend. Leanne was invited to open Sweet Street in Parramatta (Church Street mall) with the backing of the local council in an effort to bring more local businesses to the area. With a great creative flair, Leanne has created a patisserie with a Surry Hills-esque cafe vibe for a fraction of money the Surry Hills hipsters spend - and she is proud of it! With a devil may care attitude, a great affinity with the local people, and a fiery personality, Leanne fits into the local scene perfectly and its hard not to respect her. Leanne's hot cross buns seem to sell out pretty early on a daly basis, so I was looking forward to learning her technique. She talked us through the steps as she worked in her makeshift kitchen (they are building a new one a few doors down) and seems to work with a very relaxed vibe (my kind of chef). I loved all the spices she put in her hot cross buns and immediately knew that this was a recipe I'd have to recreate.


While we were waiting for the dough to rise, we got to taste a selection of Sweet Street's treats (say that 10 times fast) and what surprised me the most was the sheer variety of sweet and savoury items on offer - they definitely work hard at Sweet Street. After a sweet overload (do yourself a favour and try the Lime Cheesecake - it's amazing!) we then watched as Leanne then finished off the buns and each got a couple of them to take home.


After coming home from Sweet Street I was inspired to have a crack at my own version of Leanne's wonderfully spicy buns. Now, I know purists will have a problem with this... but I was determined to make mine without the dried fruit. You see, Scotty isn't a lover of dried fruit so why should he have to miss out on these wonderful Easter treats (also, I'll tolerate dried fruit but I'm not really a lover). Leanne had told me that she thought it was totally fine to modify her recipe to make a chocolate version - so there!

Makes 20 Adapted from a recipe by Leanne Beck BUNS 1100g bakers flour (or 00 flour) 15g ground ginger 45g ground cinnamon 15g mixed spice 20g salt 4 teaspoons dried yeast 200g chocolate chips 175g melted butter 500g water TOPPING 125g flour 125g milk 15ml oil Pinch salt GLAZE 1/4 cup water 2 tablespoons caster sugar BUNS Place flour, ginger, cinnamon, mixed spice, salt, chocolate chips and yeast in a mixing bowl with a dough hook or paddle attachment. Add melted butter to bowl. Turn the machine on to mix on the lowest speed. Slowly add water whilst the machine is still mixing. Remove mixture from bowl and place in a large bowl and cover with a damp tea towel. Once covered place bowl in a warm


Remove mixture from bowl and place in a large bowl and cover with a damp tea towel. Once covered place bowl in a warm dry place till mixture has doubled in size. After mixture has doubled in size, cut off pieces and weigh out to 120 grams. 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. Lay a damp towel on top of the balls and place in a warm dry place till once again doubled in size. TOPPING To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddle attachment and mix till combined. Place topping mixture into a piping bag with a round nozzle of your desired size. 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. The hot cross buns will take about 30 minutes in the oven and will be cooked when once tapping the bottom you can hear a hollow sound. Remove from oven and set aside. GLAZE Place water and caster sugar into a pot on medium high heat and stir until sugar has melted. Bring to the boil and then boil for 5 minutes. Remove from heat and using a pastry brush, brush the glaze onto the cooked buns. Enjoy warm with melted butter.


Short Sweet Bakery, Parramatta 18 March 2013, 00:32

i am susan thye. aka chocolatesuze. lives in sydney, australia. born 30.5.83. married to noods. works in social media. this is a food and lifestyle blog. i like cheeseburgers, cake, fried chicken and macarons. email: susan@chocolatesuze.com twitter: @chocolatesuze [more about me]

It takes a lot for the boy and I to roll out of bed early enough to make it for breakfast anywhere. Usually by the time we’ve stumbled out of the house it’s nearing noon and our craving for something with eggs is left unsatisfied buuuut Westies rejoice! Short Sweet Bakery (Shop 17, 162-172 Church St, Parramatta) to the rescue for all your baked goods and breakfast needs! They’re closed on Sundays but open from 6am week days for the caffeine deprived souls heading to work.

Follow the lively tunes of the band parked out front every Saturday near the Hungry Jacks and make your way up to the counter and drool with indecision. On Saturdays there’s a breakfast menu and hopefully soon to be during the week too. Featured Recipes Featured Restaurants Featured Events


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I can’t resist ordering the Waffle with Honeycomb ($9) and while I love honeycomb and I love waffles I kinda wished they weren’t together? I like my waffle toppings to be either pourable or spreadable and I ended up just stabbing the honeycomb and saving it to the end to eat it separately. But hey it was tasty and sufficiently satisfied waffle craving I’ve been having for the past couple of weeks.

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I was drawn to the breads counter and couldn’t stop staring at the piles of freshly baked croissants, carrot cake and banana bread loaves.

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Noods loves a good lamo so one Panncotta Lamington was ordered. And yes I know you guys will ask if it’s better than Flour and Stone but honestly I reckon it’s two completely different lamingtons. Flour and Stone’s lamington is damn tasty but to me it isn’t a true lamington because I like sponge cake to be well, spongey and not so er wet. So I prefer Short Sweet’s lamo over Flour and Stone but I prefer Flour and Stone’s coconut shaving exterior :D

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Unfortch all the hot cross buns had sold out before we’d rocked up and Noods had had his heart set on bringing home a bag of hot cross buns but luckily a lonely survivor was found and a light toasting with a pat of butter and all was right with the world.

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We roll out the door but not before taking a quick peek at the shelf against the side window for packaged takeaway treats, from giant clouds of meringue to golden anzac biscuits and jars of cocoa powder. If you spot her, have a chat with Leanne Beck of Sweet Infinity fame, she is an incredibly energetic force of nature and worked hard at getting Church St cleaned up and made beautiful with the addition of beach deck chairs in the mall. I’m glad to have found Short Sweet Bakery and will definitely be back to try out the tarts and

Chocolatesuze by Chocolatesuze is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 2.5 Australia License. Based on a work at www.chocolatesuze.com.


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pies!

ChocolateSuze + Noods received complimentary meals with thanks to Short Sweet Bakery

1. OMG THAT VANILLA SLICE! … haha that is all I can say … haha! — Cassie @ Next Stop: Food

Mar 18, 12:48 AM

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2. Seriously, all the sweet stuff looks epic. Everyone has their own take on things so its good that no two things are the same as anyone else’s! It sounds pretty dangerous to have a place like this so close to home.. uh oh.. trouble :D — Tina @ bitemeshowme

Mar 18, 05:31 AM

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3. It’s good to have another good brunch option in Parra – wish they were open on Sundays though. I totally agree with you on the Panacotta Lamington situation…must be spongy not wet. — Miss Piggy

Mar 18, 08:56 AM

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4. i was here a few weeks ago and i loved every moment of it! having breeakfast at 2pm is awesome! — milkteaxx

Mar 18, 09:08 AM

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5. I walk past this place nearly every day and have never ventured in, but dem tarts have enticed me – TODAY IS THE DAY TO TART. Delicious write-up! — Maggie

Mar 18, 11:38 AM

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6. hi do u have diabetes? — acorn

Mar 18, 06:59 PM

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7. Suze! You can’t walk in and not try their pies! Had one a fortnight ago when it was pouring and the humungous lamb chunks gave me fuzzy feelings and warmed me right up! — Michelle

Mar 18, 07:17 PM

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8. That vanilla mille-feuille looks amazing! The lamo sounds delish too. — Helen (grabyourfork)

Mar 19, 12:42 AM

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9. I want to take that lamington, slice is in half, spread peanut butter on it, and GO TO TOWN. — Hannah

Mar 19, 04:17 AM

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10. I love finding little places like this! — Holiday Baker Man

Mar 19, 04:53 AM

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11. Pannacotta Lamington…yumm! — angela@mykikicake

Mar 19, 12:21 PM

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PERSONAL DISCLAIMER. this is a foodblog; a personal journal where all opinions expressed herein are my own personal opinions. Although it may claim otherwise, this blog does not offer legal, medical, psychiatric, veterinary, logical or any other kind of professional advice. all text+photos by me - S. Thye, unless otherwise noted. i will hunt you down if you steal or hotlink any of my images and/or text. have a nice day!


Try our twist on traditional hot cross buns.

Rebecca Muller enjoys the Easter treat.

Easter's favourite fruity treat is easy to make at home with these tips from three top bakers, writes Grant Jones. The spicy, sweet aroma coming from the oven is irresistible, well before the buns are taken out, cut in half and slathered with butter. In Australia, we love the classic bun with cinnamon, nutmeg and currants in the mix. But buns flavoured with cocoa and choc chips are making inroads, as are some variations using mixed fruit, toffee, orange and cranberry, and apple and cinnamon. "I think you have to start with the right recipe," says Ben Dullo from Bakers Delight, which has been offering hot cross buns for the past 33 years. Ben has worked with the same ingredients for more than decade, after spending years perfecting his recipe. Daniel Chirico, from Melbourne's Baker D. Chirico, has queues of people lining up for his traditional hot cross buns with a little twist. "We've been doing them for 12 years. I think the first four years we did them, they were good, but we changed the recipe each year, and by about the fourth or fifth year we got it right," he says. "We start making them at the start of the month and we finish on Easter Sunday. By Easter week we make about 10,000, or thereabouts and they are pretty much done by hand, so it's pretty gruelling." A hot cross bun is basically spiced bread. "We use all organic white strong baker's flour," says Daniel of the beginnings of his hot cross bun. He then uses his own starter – a fermented mix of ingredients used by bakers to kickstart their dough – but says for the home cook brewer's yeast (a fresh yeast) can now be bought at delis or supermarkets. It's just a liquid version of the more commonly used powdered yeast. Pastry chef Leanne Beck says "there are no rules", as she mixes a batch containing strong baker's flour, spelt flour, spices, fresh yeast, melted butter and water.


She uses a mixer to combine the ingredients and says the resulting dough must have a shine to it as that indicates the gluten strands have been stretched enough. While her own bun dough is proved in a special machine, she suggests at home, you keep the dough in a mixing bowl and place that inside a plastic bag to prove until it has almost-but-not quite doubled. Make sure it is not near a draught because cold kills the living yeast. Leanne then kneads it on a table for about 10 minutes for elasticity and to "stretch" the gluten in the dough. Ben says the temperature has to be just right for making buns – not too hot, not too cold, not too humid. Daniel proves his main dough for three hours. "At home if you are using a commercial yeast, you just wait until it doubles in size, about an hour," he says. While cinnamon and nutmeg are the most common spices used in hot cross buns, there's no reason why you can't experiment. In the batch Leanne makes for taste, she uses five-spice. Daniel has "the usual suspects, cinnamon and nutmeg, plus a little bit of cardamom as well," he says. "What makes our buns a bit unique is we use a whole orange puree and a whole ginger puree." In Europe, fresh fruit was hard to come by so bakers traditionally used dried fruits. "...We use Australian currants and sultanas," says Daniel. "We don't have to presoak anything, because our dough is quite wet. But if you are doing it domestically, I would be pre-soaking the fruit in just a little bit of water." Daniel's dough is divided in 14 pieces of 100g that are rounded into a ball and placed on a tray about 1cm apart, so when they prove again, they will touch each other. Leanne's dough is measured out in 120g lots, and also placed about 1cm apart, on baking paper on a tray. The Easter bun cross is a symbol of the crucifixion of Christ. For his cross mix, Daniel uses sifted self-raising flour, the same amount of water, plus an extra 10 per cent. For example 100g of flour and 110g of water, plus a tablespoon olive oil or canola oil. What you want to achieve is a crunchy dough and chewy centre, so oven temperature and timing counts. "It's between 20 and 25 minutes, probably the same at home in a 220C oven," says Daniel. Leanne's are cooked for 35 minutes at 180C in a commercial oven. "But at home, I'd start out at 220C to get that nice crust on top and then turn down to 180C after 15 minutes," she says. After baking, Leanne taps the bottom of a hot cross bun and if it sounds hollows, she knows they are cooked. The glaze is added after baking to give the buns shine. "We use a one-to-one sugar syrup. You want to highlight the spices in the bun, so I don't add any flavour," says Daniel. Leanne uses a glaze of equal amounts of melted sugar and honey with a split vanilla bean. "I like eating them pretty fresh – not hot – a few hours after baking because you want to taste the spices, with some French butter or good Aussie artisan butter," Daniel says. Ben, after baking tens of thousands of hot cross buns over the years, likes his served straight out of the oven, with lashings of butter. Information in this article is correct as of 19 March 2013. Taste.com.au - March 2013 Grant Jones Like

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MONDAY, APRIL 1, 2013

Sweet Streets (formerly known as Short Sweet Bakery), Parramatta HAPPY EASTER PEEPS! The Easter Holiday is one of my favourite holidays because of the extended long weekend and of course, hot cross buns. The smell of cinnamon, mixed spice and currents makes my body filled with warmth and the tip of my fingers tingle with excitement.

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Sweet Street (formerly known as Short Sweet Bakery) prepares a batch of hot cross buns each day during the lead up to Easter. The bakery is simple but cosy. There is a huge variety of cakes available especially given its size so just a heads up for some upcoming cake porn, starting with...

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Honeycomb cake

For those that know me, I barely have a sweet tooth but THIS honeycomb cake blew me away. It looks so sexy yet dangerous. THIS honeycomb cake was seriously the bomb. At first I was worried that it would be insanely sweet but surprisingly, it was just right. The honeycomb was chewy but still crunchy on the outside which is exactly the way I like it.

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WHAT'S ON RECENTLY

More cakes including the famous lamington

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African (1) American (1) Ashfield (2) Asian (3) Australian (1) Bakery (2) Balmain (3) Bankstown (2) BBQ (2) Bondi (5) Brazilian BBQ (1)


Broadway (2) Brunch (13) Buffet (3) Burgers (3) Burwood (5) Byron Bay (1) Cabramatta (1) Cafes (8) Canley Heights (1) Canley Vale (3) Castlecrag (1) Central (1) Chatswood (6) Cheap Eats (1) Chinatown (5) Chinese (8) Chocolate (3) Churrasco (1) Circular Quay (3) Concord (1) Cooking with Slam - Desserts (3) Crows Nest (4) Cuban (1) Darling Harbour (1) Darlinghurst (2) The Lamington

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There have been many comparisons of the lamington between Flour and Stone and Sweet Streets as some people say either place is better. For me personally, I found there was slightly more panacotta filling than Flour and Stone's buttttttt I will always prefer shaved over desiccated coconut. So it was definitely hard to decide which one was better. So it really comes down to what you prefer more: panacotta filling or coconut shavings.

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Moroccan (2) Left mocha with marshmallow Left: marshmallow and mini blueberry custard tarts

I think this must of been the first time I have tried proper marshmallow (i.e. it wasn't out of an off-theshelf packet from woolies) and I can tell you now, there is a huge difference in the quality of the marshmallows. The ones out of a packet taste artificial and extremely sweet but the ones from Sweet Street were so soft and jiggly! I loved it so much I decided to order a mocha and place a blop of marshmallow in it. The coco foam along with the marshmallows, together, melted so well in your mouth.

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Left: Lime cheesecakes

I have also never tasted cheesecake this light before. I even questioned as to whether it was even a cheese cake to begin with. The secret? Try whipping this baby up for 2 freaking hours and you will soon wonder why it tasted so light.

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Left: Chocolate custard eclairs Right: More honeycomb foodporn


Fresh hot cross buns in the making

moreeeeeeeee cakes


Grandma's tea cakes

Can you believe these tea cakes are only 12 BUCKS? I can barely get a decent lunch for twelve bucks to feed myself let alone to buy a cake to share. These tea cakes might appear to be simple but that's what tea cakes are. They are meant to be the basic cake recipies that your nanna would whip up in the afternoon. I would definitely be back to pick up one of these babies on my way to work so I can have with my cuppa tea as my afternoon treat. Sweet Streets isn't a fancy cafe and that is probably the reason why I like it so much. It isn't pretentious and the cakes are simple but tasty. The prices are definitely competitive and zomgosh, they have THAT honeycomb cake for sale. You just can't go wrong.

Gotta go eat!! Food is our religion dined as a guest of Sweet Streets and Wasamedia. Posted by Shanshan Lam at 9:58 PM +1 Recommend this on Google Parramatta

Error matching blog to blogger entry. If you are the owner of this blog, please check that there is no typo in your blog address and that you have pasted the code from the Add Ads page correctly (http://www.foodisourreligion.com /2013/04/sweet-streets-formerlyknown-as-short.html)

5 comments: chocolatesuze April 1, 2013 at 10:53 PM that honeycomb cake! woahhhhh Reply

Labels: Dessert, Location - West,


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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.

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Try your hand at this scrumptious classic Easter recipe is by Leanne Beck of Short Sweet.

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2.2 kilograms of bakers flour 30 grams of ground ginger 90 grams of ground cinnamon

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Method 1

Preheat oven to 200 degrees Celsius.

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Place flour, ginger, cinnamon, mixed spice, currents, salt, yeast in a mixing bowl with a paddle attachment.

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Add melted butter to bowl. Turn the machine on to mix on the lowest speed. Slowly add water whilst the machine is still mixing.

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Remove mixture from bowl and place in a large bowl and cover with a damp tea towel.

6

Once covered place bowl in a warm dry place till mixture has doubled in size.

7

After mixture has doubled in size, cut off pieces and weigh out to 120 grams.

8

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.

9

Lay a damp towel on top of the balls and place in a warm dry place till once again doubled in size.

10

To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddle attachment and mix till combined.

11

Place topping mixture into a piping bag with a round nozzle of your desired size.

12

Once buns have doubled in size pipe the topping onto the buns, pipe

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friday foodie: hot cross buns 29 March 2013

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Easter-time. Chocolate, Cadbury Creme Eggs (they deserve to stand alone). Hot Cross Buns. Those are the three most important things about the day, right? Even if you have other priorities, chances are that a hot buttered Hot Cross Bun is definitely an indulgence you have one or twenty times over Easter. I thought it would be an amazing post to let you know how these little buns of joy came into the world, but there are so many conflicting theories that it started making my head spin and go Frey – just quit researching, and eat one! (Okay, it said to eat five). Take all of the below with a grain of salt. For all I know, someone came up with whatever was in their hut and liked the look of

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the cross (it’s symmetrical, I get it).

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But aesethics aside, there are two strong contenders as to why there is a cross on the buns (and it’s likely both) -

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1. The symbol of the cross predates Christianity, just as small

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cakes and breads full of spices and fruits can be traced back to Ancient Rome. Some believe that spiced buns marked with a

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cross (to symbolise the change of the seasons and passing of the moon) were exchanged during Solstice and other Pagan holidays. 2. In the Medieval era, many breads and cakes – not just what we have come to know as Hot Cross Buns – were marked with the cross prior to cooking in order to bless the buns and thank God for the nourishment they provided.

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There are two strong reasons why the buns are associated

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1. The Saxons worshipped Eostre, the Goddess of light and

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fertility. It’s thought they ate buns marked with a cross in her honour, and that Easter was named after her.

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2. In the Elizabethan age, they were nearly banned due to unease in the Catholic and Protestant religions. There seems to be conflict around who and why the buns were deemed “dangerous”, so let’s focus on the positives and applaud Elizabeth I who passed a decree allowing them to be sold on Good Friday, Christmas, and for funerals.

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There have been some superstitions surrounding Hot Cross Buns

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That buns baked on Good Friday will not spoil or mould throughout the year (I would never be able to find that out. Hot Cross Buns have a shelf life of about 4 hours in my possession); If you hang one in your kitchen, all of your baked goods will never spoil;

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They were even thought to have the power to protect against shipwreck – this comes from Wikipedia, so better not try it at home, kids; If you and a friend split one and say ‘half for you and half for me, between us two shall goodwill be’, you will be BFFs all year long.

So, on this Good Friday, where can these delicious rolls of joy be found? There is, of course, Baker’s Delight, who roll out consistently yummy ones, and most of the major supermarkets do several varieties, including Gluten Free ones. But if you happen to be close to Parramatta in Sydney, you’ll have to try my favourite of the season from Sweet Street (run by Leanne Beck, who is also responsible for all the delish sweet treats at Sweet Infinity). The buns are bigger than your usual variety, and are full of an irresistible mixture of spices. Their varieties include spelt, rum & raisin, and chocolate. While this Good Friday post might leave it too late for a Parramatta trip this weekend, make sure any of you Sydneysiders check out her Sweet Infinity stores at Riley St (Woolloomooloo) or QVB store – her Lemon Meringue Tart makes my tastebuds throw a party. But of course, that’s another story… So, Lipsters, go toast yourself a Hot Cross Bun, smoother it in butter, and have an incredibly, happy, wonderful, safe Easter. And then eat more Hot Cross Buns.

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Hot cross buns in the oven by: Grant Jones From: National Features March 19, 2013 7:47AM

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Sugar and spice: Rebecca Muller enjoys the Easter treat. Picture: Craig Wall Source: Supplied

THE spicy, sweet aroma coming from the oven is irresistible, well before the buns are taken out, cut in half, slathered with butter and eaten while still piping hot.

In Australia, we love the classic bun with cinnamon, nutmeg and currants in the mix. But buns flavoured with cocoa and choc chips are making inroads, as are some variations using mixed fruit, toffee, orange and cranberry, and apple and cinnamon. "I think you have to start with the right recipe," says Ben Dullo from Bakers Delight, which has been offering hot cross buns for the past 33 years. Ben has worked with the same ingredients for more than decade, after spending years perfecting his recipe. Daniel Chirico, from Melbourne's Baker D. Chirico, has queues of people lining up for his traditional hot cross buns with a little twist.


"We've been doing them for 12 years. I think the first four years we did them, they were good, but we changed the recipe each year, and by about the fourth or fifth year we got it right," he said. "We start making them at the start of the month and we finish on Easter Sunday. By Easter week we make about 10,000, or thereabouts and they are pretty much done by hand, so it's pretty gruelling." DOUGH A HOT cross bun is basically spiced bread and all the ingredients used to make bread - flour, water, yeast and salt - are in it. "We use all organic white strong baker's flour," says Daniel of the beginnings of his hot cross bun. He then uses his own starter - a fermented mix of ingredients used by bakers to kickstart their dough - but says for the home cook brewer's yeast (a fresh yeast) can now be bought at delis or supermarkets. It's just a liquid version of the powdered yeast most commonly used. Pastry chef Leanne Beck says "there are no rules", as she mixes a batch containing strong baker's flour, spelt flour, spices, fresh yeast, melted butter and water. She uses a mixer to combine the ingredients and says the resulting dough must have a shine to it as that indicates the gluten strands have been stretched enough. While her own bun dough is proved in a special machine, she suggests at home, you keep the dough in a mixing bowl and place that inside a plastic bag to prove until it has almost-but-not quite doubled. Make sure it is not near a draft because cold kills the living yeast. Leanne then kneads it on a table for about 10 minutes for greater elasticity and to "stretch" the gluten in the dough. Ben says making buns in temperatures that are too hot, too cold, too humid or not humid enough can all affect the end result. Daniel proves his main dough for three hours. "At home if you are using a commercial yeast, you just wait until it doubles in size, about an hour," he says. SPICES WHILE cinnamon and nutmeg are the most common spices used in hot cross buns, there's no reason why you can't experiment. In the batch Leanne makes for taste, she uses five-spice, but she has also tried star anise. Daniel has "the usual suspects, cinnamon and nutmeg are the big ones, plus a little bit of cardamom as well," he says. "What makes our buns a bit unique is we use a whole orange puree and a whole ginger puree." FRUITFUL IN EUROPE, fresh fruit was hard to come by so bakers traditionally used dried fruits. "... We use Australian currants and sultanas," says Daniel. "We don't have to pre-soak anything, because our dough is quite wet. But if you are doing it domestically, I would be pre-soaking the fruit in just a little bit of water. " SIZE MATTERS DANIEL'S dough is divided in 14 pieces of 100g that are rounded into a ball and placed on a tray about 1cm apart, so when they prove again, they will touch each other.


Leanne's dough is measured out in 120g lots, and also placed about 1cm apart, on baking paper on a tray. THE CROSS THE Easter bun cross is a symbol of the crucifixion of Christ. For his cross mix, Daniel uses sifted selfraising flour, the same amount of water, plus an extra 10 per cent. For example 100g of flour and 110g of water, plus a tablespoon olive oil or canola oil. BAKING TIME WHAT you want to achieve is a crunchy dough and chewy centre, so oven temperature and timing counts. "It's between 20 and 25 minutes, probably the same at home in a 220C oven," says Daniel. Leanne's are cooked for 35 minutes at 180C in a commercial oven. "But at home, I'd start out at 220C to get that nice crust on top and then turn down to 180C after 15 minutes," she says. After baking, Leanne taps the bottom of a bun and if it sounds hollows, she knows they are cooked. GLAZE THE glaze is added after baking to give the buns shine. "We use a one-to-one sugar syrup. You want to highlight the spices in the bun, so I don't add any flavour," says Daniel. Leanne uses a glaze of equal amounts of melted sugar and honey with a split vanilla bean. EATING THEM "I LIKE eating them pretty fresh - not hot - a few hours after baking because you want to taste the spices, with some French butter or good Aussie artisan butter," Daniel says. While Ben, after baking tens of thousands of hot cross buns over the years, likes his served straight out of the oven, with lashings of butter. -CHECKERBOARD HOT-CROSS BUNS Makes 16 Preparation time: 30-45 minutes (plus 90 minutes proving and resting time) Cooking time: 35 minutes Skills: Intermediate-Advanced 7g sachet (2 tsp) dry yeast 1 1/2 cups milk, warmed 1/4 cup caster sugar 4 cups plain flour 2 tbsp cocoa powder


60g butter, chilled, chopped 1 egg, lightly beaten 1/3 cup white chocolate bits 1/3 cup dark chocolate bits ICING 1 1/2 cups icing sugar mixture 1 tsp butter, softened 2 tbsp boiling water 2 tsp cocoa powder Grease a 6cm-deep, 23cm (base) square cake pan. Place yeast, milk and 1 tablespoon of sugar in a jug. Whisk to dissolve yeast. Cover. Set aside in a warm place for 10 minutes or until foamy. Sift half the flour into a bowl. Sift over cocoa. Rub in half the butter until the mixture resembles fine breadcrumbs. Stir in half the remaining sugar. Sift remaining flour into another bowl. Rub in remaining butter until mixture resembles fine breadcrumbs. Stir in remaining sugar. Add half the egg and half the yeast mixture to cocoa mixture. Stir to combine. Turn dough on to a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size. Meanwhile, add remaining yeast mixture and egg to flour mixture. Stir to combine. Turn dough on to a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size. Punch cocoa dough down. Turn on to a floured surface. Knead for 5 minutes or until smooth. Add white chocolate bits. Knead to combine. Roll mixture into 8 balls. Cover. Set aside. Repeat with flour dough and dark chocolate bits. Preheat oven to 200C/180C fan-forced. Arrange balls, in alternating colours, in prepared pan to form a checkerboard. Cover. Set aside in a warm place for 30 minutes or until slightly risen. Bake, uncovered, for 10 minutes. Reduce heat to 180C/160C fan-forced. Bake for 25 minutes or until golden and cooked through. Stand in pan for 5 minutes. Place buns top-side up on a wire rack. To make the icing: Sift half the icing sugar into a bowl. Add half the butter and 1 tablespoon of boiling water. Stir until smooth and slightly stiff. Spoon icing into a snap-lock bag. Snip 1 corner from bag. Pipe crosses on to chocolate buns. Sift remaining icing sugar and cocoa in a bowl. Add remaining butter and remaining boiling water. Stir until smooth and slightly stiff. Spoon icing into a snap-lock bag. Snip 1 corner from bag. Pipe crosses on to remaining buns. Set aside for 15 minutes. Recipe: Annalisa Perry, Super Food Ideas


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Sweet Street Bakery, Parramatta by MISS SWEET on Mar 28, 2013 • 9:51 pm

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It’s no secret that I love sweet treats but one of my favourite baked goods is the Hot Cross Bun. I truly have an obsession. I actually stock my tiny freezer full to hoard Hot Cross Buns after Easter like a squirrel going into

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Do you think there’s some kind of Hot Cross Bun rehab for addicts?


These buns were jam packed with spice but lighter in the fruit. So dense with spice that some thought they were actually wholemeal! In saying that, they aren’t overwhelming in flavour. They have a nice balance in a classic fruit combination.

Leanne Beck’s Hot Cross Buns Recipe for classic Hot Cross Buns by Leanne Beck from Sweet Street Bakery. Author: the sticky and sweet

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 250 grams of flour 250 grams of milk 50 millilitres of oil Pinch of salt

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Instructions 1. Preheat oven to 200 degrees Celsius. 2. Place flour, ginger, cinnamon, mixed spice, currents, salt, yeast in a mixing bowl with a paddle attachment. 3. Add melted butter to bowl. Turn the machine on to mix on the lowest speed. 4. Slowly add water whilst the machine is still mixing.


5. 6. 7. 8. 9. 10. 11. 12. 13.

Remove mixture from bowl and place in a large bowl and cover with a damp tea towel. Once covered place bowl in a warm dry place till mixture has doubled in size. After mixture has doubled in size, cut off pieces and weigh out to 120 grams. 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. Lay a damp towel on top of the balls and place in a warm dry place till once again doubled in size. To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddle attachment and mix till combined. Place topping mixture into a piping bag with a round nozzle of your desired size. 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. 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.

Sweet Street Bakery (previously known as Short Sweet Bakery) is a little slice of heaven in the mall at Parrmatta. Supported by the local council, I think it’s bringing a little Surry Hills flair to what has been a tired shopping district.

It’s really a breath of fresh air to the neighbourhood and, hopefully, it will bring families, young people and make those who had previously bypassed the strip to flock to Westfield stop and taste the cake.

The bakery looks like it’s straight from Crown Street. Up-cycled furniture purchased for a steal from online and local sources, pretty flowers in little vases, and simple, clean surroundings.


There’s a wall of cakes, sweet treats and other goodies to choose from. I can’t say no to a slice of cake so had to sample all that was on offer.


What I really like Sweet Street Bakery is that a lot of attention has been made to the wants and needs of to the local market. The cakes are classic Australian favourites – carrot cakes, simple fruit friands, lamingtons etc, but the flavours are anything but simple. Prices are very affordable, ranging from $3-6 per cake.

My favourites were the light and zesty lime cheescakes, the rich chocolate honeycomb cake and the flaky chicken and corn pies.

It makes a big difference to me that Leanne Beck chooses halal meats and farm-fresh ingredients. I think that shows attention to the markets’ wants and trends for the wider Sydney scene is heading.


The hand-made marshmallows with toasted coconut was probably my least favourite, I’m just not a big fan of marshmallows. The portion size was generous and would be a favourite with kids.

Shanshan from Food is our Religion took the marshmallow to another level, breaking off a few pieces to pop in her mocha.


Sweet Street Bakery Shop 17, 162-172 Church St, Parramatta, NSW. Visit the Sweet Street Bakery Facebook page for specials and more details. Disclaimer: Miss Sweet was invited to visit Sweet Street Bakery as guests of the bakery. All food and beverages were provided complimentary.

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Top Easter Hot Cross Buns


If you didn’t know, Easter is next weekend. Which means four, blissful days of sitting in your sweats, eating nothing but chocolate and hot cross buns. Basically, our epitome of ‘ the best weekend ever’. Well Urbanites, because we love you and we are ridiculously thoughtful. We upped our calorie intake, and searched all across Sydney for the 'Best Buns in Sydney'. (Not those kinds of buns, get your mind out of the gutter) The mighty hot cross bun, the staple of Easter. With their sweet, spicy goodness smouldered in melting butter. How they've adapted in recent times, no longer limited to currents and raisins but, have been developed into a hybrid bun. Consisting mainly of ‘gods gift to man’ – chocolate. Here are our must try buns:


Labancz Patisserie, Rozelle Labancz patisserie in a tradition French bakery and cafÊ, boasting a delicious range of hand made treats, that are delivered straight from the oven to your mouth. And we know as much as you do, if it's French and pastry, it’s going to be delicious. Make sure you pop by in the morning when these traditional buns are fresh and still warm. You can thank us later. Where: Labancz Patisserie - 719 Darling Street Rozelle When: Tues - Sat 7am - 4pm, Sunday 7am - 2pm

Le Pain Quotidien, Double Bay Le Pain Quotidien are bringing out the big guns in their fight for the best buns in Sydney.


Already known for their delicious, fresh and irresistible baked goods. They have added hot cross buns to the menu. ‘We are serving authentic hot cross buns with our special twist and also introducing Belgium chocolate hot cross buns. Using our classic special recipe we use various spices such as nutmeg and cinnamon. The traditional buns include dried raisins, apricots, sultanas and blackcurrant. Our exquisite chocolate buns are flavoured with dark chocolate and are perfect to eat anytime of the day. I enjoy them straight out of the oven with lashings of butter!’ Says Vincent Girardin, head Baker at Le Pain Quotidien in Double Bay. You heard the man, get buttering. Where: Le Pain Quotidien - 15 Knox St, Double Bay When: Monday – Sunday, 8.00am-9.00pm Price: $1.95 each or 6 for $9.95.

MakMak, Newtown What do you get when you cross the Australian’s finest made macorons with Easter? You get hot cross bun macarons from MakMak. Okay, they’re not exactly hot cross buns but they’re just as good, if not better. Handmade in Sydney, using the finest quality ingredients you can taste these little babies in two flavours: Sour Cherry & Dark Chocolate and Rum & Raisin. We're practically salivating on ourselves at the thought of these. Where: MakMak - 601 King St, Newtown When: Tuesday to Saturday, 11.00am – 7.00pm Price: $35 per dozen


Short Sweet, Parramatta Although a recent addition to the burgeoning food scene in Parramatta, this hot cross bun recipe has been 14 years in the making with inspiration from acclaimed baker Leanne Beck. Short Sweet's hot cross bun flavours include the traditional spice & raisin, as well as spelt, rum & raisin. And of course our favourite, chocolate. These buns are more on the dense and larger size than the standard hot cross bun, but we aren’t complaining. Where: Short Sweet - Shop 17, 162-172 Church St, Parramatta When: Mon - Fri: 6:00 am - 6:00 pm, Sat: 8:00 am - 4:00 pm Price: $2.50 each (for a 120 gram bun), or 12 buns for $25 Click here to read about Janus Click here to read about Despana Click here for Mr Crackles on Oxford Street Click here to follow us on Facebook. Click here to follow us on Twitter. Give us your email and we'll do the rest. Enter Your Email...

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Sweet Street Bakery Home > Sydney > Coffee | Cake Shops | Cafes | Bakeries | Afternoon Tea by Nini (subscribe) Happy little writer. Love writing about = Food. Festivals. Film. Comedy. Nature. A Bunch Of Good Stuff In Between :-) Check out my food blog www.bambinaincucina.com and join me on Twitter @thefoodhatch

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Published March 26th 2013

Creative, innovative and oh so tasty treats at Sweet Street As we took a stroll through the mall in Parramatta, we came upon a busy little bee of a bakery and we were thrilled to see it was the one where our date was to be. Sweet Street Bakery was bustling with hungry individuals ready to pick their poison, be it a freshly baked pie, a chocolate ĂŠclair laden with creamy custard, or a healthy scoop of salad. Newly launched in early 2013, Sweet Street Bakery isn't your average buns and Bakewells kind of operation. It offers a cafĂŠ experience with a unique and creative selection of French inspired sweets and savouries. With my main mission being to sample their Easter buns in preparation for, well, Easter of course, I was a little taken aback to be informed that the Easter buns were sold out. It was a Thursday morning a couple of weeks out from Easter so you can imagine my surprise that they'd already been snapped up. No matter, a little hiccup like that wasn't to flummox me or my hospitable host and owner of Sweet Street, Leanne.

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We were seated in a little nook out of the way, so we could observe the goings on of the establishment and enjoy the atmosphere. The decor was light, bright, innovative and comfortable. The tables are fashioned from recycled wooden electrical cord spools turned on their sides, with simple stools to sidle up to them. I loved the idea of repurposing something that is so far removed from the cafe furniture scene and integrating it perfectly. Not to mention they looked awesome and added a lot of character. There's also seating outside so you can have a bit of a people-watch as well as look out over to the gorgeous old church and its grounds. Visually you're covered, so to entertain your ears, every Saturday morning you can catch live music right outside the bakery.

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Back to the all important food. We started with a few drinks naturally, my other half ordering a cappuccino in a jiff, but true to form I was umming and ahhing over my order. Leanne being the professional she is, could sense what I would desire, suggesting I sample a pot of soy chai tea. Not just any chai tea though I might add. The spice blend is crafted in-house to her standards, to pack a real punch. Not shying away from a little extra spice, which is what truly sings chai to me. I was sold instantly, how did she know me so well? The chai was everything she described, a smooth but spicy hit of chai, served in a gorgeous green pot just to round off the experience. Unlike any chai I'd tried before, I'd have to recommend that all chai lovers give it a go, and any chai sceptics would surely be converted.

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Brotherhood Books: Online Second-hand Bookstore When it came down to some foodie fuel, we were choosing between 2 tasty pies. We could have had both, but not being gluttonous we settled on just the one, the chili beef pie. The pie had crispy, flaky pastry encasing the luscious beef that had just the right amount of chili. It let you know it was there, but in a polite and pleasant manner. All meat used in the pies is Halal, which is in high demand in the area Sweet Street is located. The pies and a range of varying and exciting salads are available for $5, so you can accompany your naughty pie with a bit of healthy salad for good measure.

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Luckily for me, a hot cross bun was toasted up for me to try. It had all the hearty, spice flavour you'd expect from an Easter bun, made all the better by a slather of butter to top it off. With the obviously high turnover of these little buns you can be sure to get a fresh, fluffy product for your Easter feast. Along with the bun, we tasted an item I'd had my eye on, the panna cotta raspberry lamington. Yes, it tasted as good as it sounds. Moist and chocolatey with a lovely layer of raspberry to cut through the richness.

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There is an enchanting variety of breads, cakes, pastries, pies, salads and more. It really is worth the trip, I will most certainly be back to try some of the fruit tarts and the intriguingly flavoured eclairs. The staff were super friendly and the appropriate amount of attentive. Owner Leanne was also a really down-to-earth, welcoming person who is worth popping in to say hello to. I really enjoyed our chat and her amusing candour. Sweet Street has got what it takes. It leaves you content, charmed and undoubtedly planning your next visit as soon as you step out the door. Help us improve Click here if you liked this article 10 *Nini was invited as a guest

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Now, while that is all we partook in while we were there, we did in fact take a little haul of goodies home to enjoy. I would love to give an extremely honourable mention to the walnut shortbread, lemon meringue tart, fig and apple tart and the carrot cake. Clearly I didn't mind being a glutton behind closed doors and I just revealed how much of a piggy I really am, but what the heck.

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Why? Come for the delicious and divinely crafted edible treats, stay for the cool, casual atmosphere and charming service When: Open 6am-6pm Monday - Friday; 8am-4pm Saturday & Sunday Phone: 0488 433 019 Website: www.facebook.com/pages/Sweet-StreetBakery/139723099539216 Where: Shop 17, 162 - 172 Church Street, Parramatta Cost: Varies, but definitely reasonably priced Categories Western Sydney (subscribe) Parramatta (subscribe) Coffee (subscribe) Cake Shops (subscribe) Cafes (subscribe) Bakeries (subscribe) Afternoon Tea (subscribe)

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Hot cross bun recipe Like

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Delicious spiced hot cross buns are an Easter staple. If you can't make it to Short Sweet Bakery in Parramatta to try their delicious hot cross buns, do the next best thing and bake your own at home with the bakery's very special recipe.

Ingredients 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 1. Preheat oven to 200 degrees Celsius. 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.

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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. Author:

Short Sweet Bakery, Parramatta

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Sweet Street - Hot Cross Buns