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

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 recipehas been 14 years in the making with inspiration coming from acclaimed baker Leanne Beck. Short Sweet’shot cross bun flavours include the traditional spice & raisin, as well as spelt, rum & raisin and chocolatevarieties, to name a few. The buns are dense and larger than the standard hot cross bun, and absolutelyirresistible 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 flour30 grams of ground ginger90 grams of ground cinnamon30 grams of mixed spice400 grams of currents

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40 grams of salt60 grams of fresh350 grams of melted butter1 litre of water

Topping ingredients:250 grams of flour250 grams of milk50 millilitres of oilPinch of salt

Method:

Preheat oven to 200 degrees Celsius.

1. Place flour, ginger, cinnamon, mixed spice, currents, salt, yeast in a mixing bowl with apaddle 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 bakingtray 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 againdoubled in size.

9. To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddleattachment 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 fromone bun to another connecting them together. Once piped both the horizontal and thevertical 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 thebottom 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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