With the Easter long weekend right around the corner, there are fewer things we enjoy more than time with the family, Easter Egg Hunts and Hot Cross Buns.
Rather than buying Hot Cross Buns this year, we wanted to share with you a recipe from our friends at Falcon. Using a recipe from Karen McFarlane, get ready to make Easter in your oven this year.
Image via Food Love
Ingredients:
1 cup milk, lukewarm
2 tsp dry yeast
1⁄3 cup (80gm) caster sugar, plus 2 tsp
Finely grated zest of 2 oranges, plus 1⁄2 cup of juice
500gm plain flour
2 tsp ground cinnamon
2 tsp ground all spice
1 tsp mixed spice
1 tsp fine salt
60gm unsalted butter, melted
1 egg
11⁄2 cups (270gm) dark chocolate chips
1⁄2 cup (100gm) caster sugar, extra for the glaze
Paste
1⁄3 cup plain flour
1 tbsp cocoa powder
1⁄3 cup water
Method:
1. Turn on the Proving Drawer. Combine the milk, yeast and 2 teaspoons of sugar in a jug and stir to combine, then set aside until the mixture foams and the yeast is activated, then mix in the zest and allow to infuse for 5 minutes. In a large mixing bowl add the flour, 1⁄3 cup sugar, spices, salt, butter, egg and yeast mixture and mix until the dough is combined, then knead for about 5 minutes until you have a smooth and elastic dough. Place in a lightly buttered bowl, cover with a damp cloth and place in the proving drawer for one hour until doubled in size.
2. Butter and line a 23cm square cake tin with baking paper and pre-heat oven to 180°C on the Fan Forced function. Add the chocolate to the dough and knead through until evenly distributed, then divide the dough into 12 even pieces (roughly 100gm each) and roll into smooth balls and arrange in tin. Cover with the damp cloth again and place back in the proving drawer for a further 30 minutes.
3. For the paste, in a small bowl mix together the plain flour, cocoa powder and water until a thick paste forms, place in a piping bag and pipe a cross on each bun, then bake for 30 minutes.
4. For the glaze, place the orange juice and 1⁄2 cup of caster sugar in a small saucepan and heat until the sugar is dissolved. Once cooked, brush the hot cross buns with the glaze and allow to cool slightly before serving with butter.
