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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 anobsession. I actually stock my tiny freezer full to hoard Hot Cross Buns after Easter like a squirrel going intoWinter!

I was pretty excited to be asked to visit Sweet Street Bakery in Parramatta to see a demonstration of LeanneBeck’s recipe for Hot Cross Buns.

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Sweet Street Bakery, Parramattaby MISS SWEET on Mar 28, 2013 • 9:51 pm 4 Comments

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 wereactually wholemeal! In saying that, they aren’t overwhelming in flavour. They have a nice balance in a classic fruitcombination.

Leanne Beck’s Hot Cross Buns Recipe for classic Hot Cross Buns by Leanne Beck fromSweet Street Bakery.

Author: the sticky and sweet

Ingredients2200 grams of bakers flour30 grams of ground ginger90 grams of ground cinnamon30 grams of mixed spice400 grams of currents40 grams of salt60 grams of fresh350 grams of melted butter1 litre of water250 grams of flour250 grams of milk50 millilitres of oilPinch of salt

Instructions1. 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.

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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 makethose 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 andlocal sources, pretty flowers in little vases, and simple, clean surroundings.

5. 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 andmix 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 long lines from one bun to another

connecting them together. Once piped both the horizontal and the vertical lines, place the hot cross bunsin the oven.

13. The hot cross buns will be ready to come out of the oven when once tapping the bottom you can hear ahollow sound, remove from oven and allow to cool.

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 tosample 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 thelocal market.

The cakes are classic Australian favourites – carrot cakes, simple fruit friands, lamingtons etc, but the flavours areanything 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 chickenand corn pies.

It makes a big difference to me that Leanne Beck chooses halal meats and farm-fresh ingredients. I think thatshows 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 ofmarshmallows. 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 hermocha.

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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 beverageswere provided complimentary.

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