Easter Hot Cross Buns

Nothing says Easter like hot cross buns. Serve up a decadent treat for brunch this Good Friday + add a glass of milk for true nostalgia. Recipe from our resident and recently appointed acclaimed chef Robert Castellani, former Head Chef of St Kilda’s iconic Donovan’s and Florentino restaurants.

Easter Hot Cross Buns

Ingredients   

• 50g currants
• 150g sultanas
• 50g glace orange peel
• 14 g yeast (2 sachets)
• 350ml warm milk
• 80ml veg. oil.
• 90g caster sugar
• 1 egg
• 600 plain unbleached flour
• 15g cocoa powder
• Tsp mixed spice
• 1 tsp cinnamon
• 1 tsp ground clove
• 1 tsp ginger powder
• 8 g salt

For the cross

• 120g plain flour
• 120 gr water

For the glaze topping

• 60g caster sugar
• 1 tsp mixed spice
• 55ml water

Method

Soak currants, sultanas and orange in hot water and let stand for 30mins

Dissolve the yeast in the warm milk and let sit for 10 mins

Mix the vegetable oil sugar and egg together

Combine all the dry ingredients with the soaked fruit.

Add the milk and the egg mixture together

Using a the dough hook on a stand mixer, mix well for 10 mins

Cover and proof the dough until it doubles in size

Once proofed, knead it back gently (flatten and push all the air out of mixture.)

Cut the dough into 30g pieces and form small balls

Cover buns and allow to rise for 30 mins or until double the size.

While buns are rising

Whisk together 120g of flour with 120ml water to form a paste

Place mixture in piping bag and once the buns have risen and are touching, pipe the crosses

Place the buns in the oven at 200+ degrees for 15 /maybe 20 mins

Lastly once cooked glaze the buns

Add the sugar and the mixed spices in saucepan on high heat /brush over the buns

Transfer to cooling racks.