Styling – Jono Fleming. Photography – Denise Braki.

Food and styling – Jono Fleming. Photography – Denise Braki.

With the arrival of the long weekend, we can think of no better time to get the whole clan in the kitchen. Make use of these original hot cross bun recipes now, and you can spend the next three days snacking on the savoury treats of your labour. Thanks to food stylist, Jono Fleming, we’re sharing one basic batter and two flavours. Pick your favourite, or bake them both… 

The Easter break is a great time to get into the kitchen, kids in tow. Store bought buns are easy but they can sometimes be too sweet. Long story short, nothing beats the taste (or smell) of homemade ones.

The first suggestion is a twist on the traditional hot cross bun. The circle pattern is a beautiful serving solution, and the addition of a few grown up flavours means you’ll get to have them all to yourself!

The second is the choc chip hot cross bunnies. They’re a really cute way to get the kids in the kitchen and have a bit of fun with baking. These adorable bunnies are simple to make and definitely won’t last long once they’re out of the oven.

Easter Baking

Food and styling – Jono Fleming. Photography – Denise Braki.

Orange, Rosemary & Fennel Seed Hot Cross Buns

Ingredients

2 cups of plain flour
7g sachet dried yeast
1/8 cup caster sugar
3/4 tsp mixed spice
pinch of salt
1 tbs rosemary chopped
zest of 1 orange
1/2 cup mixed peel
20g butter
150ml milk
1 egg, lightly beaten
1-2 tbs fennel seeds

Flour Cross

1/4 cup plain flour
2 tbs water
zip lock bag

Glaze

1/3 cup water
2 tbs sugar

Styling – Jono Fleming. Photography – Denise Braki.

Food and styling – Jono Fleming. Photography – Denise Braki.

Preparation

In a large bowl, combine the flour, yeast, sugar, mixed spice, salt, rosemary, orange zest and mixed peel. Meanwhile, put the butter in a small saucepan and melt it on a low heat. Pour the milk into the saucepan and heat until it’s lukewarm in temperature. Add the contents of the saucepan to the bowl with the dry ingredients. Add the egg and bring the mixture together until smooth. Don’t over knead the dough or your hot cross buns will come out hard. It should be a slightly sticky dough so if needed at a splash of extra milk. Cover the dough with cling film and leave in a warm, dry spot for about an hour to let it rise.

When the dough has doubled in size, split into about 18 small balls and, starting in the centre of a pre-floured 23 cm round cake tray, place the dough balls in a circle pattern, moving from the inside out. Don’t worry if they don’t all quite touch, they will rise again and fill the gaps.

Leave the dough balls in the tray for 30 minutes to allow it to rise again. Preheat the oven to 190ºC.

To make the crosses on top of the buns, mix ¼ cup of flour and 2 tbs of water in a small bowl until smooth. Place that mixture into a zip lock bag and, when the dough is ready, cut the corner of the bag and pipe crosses over the top of the dough.

Place the tray into the oven for 20-25 minutes until the buns look golden.

To finish the buns off, I used a glaze to give them that sweet, glossy look. In a small pot combine the sugar and water together and stir until the sugar is all dissolved. Brush this over the buns and sprinkle the fennel seeds and a little more orange zest for the final touch.

Styling – Jono Fleming. Photography – Denise Braki.

Food and styling – Jono Fleming. Photography – Denise Braki.

Choc Chip Hot Cross Bunnies

Ingredients

2 cups plain flour

7g sachets dried yeast
1/8 cup caster sugar
¼ cup cocoa powder
pinch of salt
1/2 cup dark choc chips
20g butter
150ml milk
1 egg, lightly beaten

Flour cross

¼ cup plain flour
2 tbs water
zip lock bag

Glaze

1/3 cup water
2 tbs sugar

Styling – Jono Fleming. Photography – Denise Braki.

Food and styling – Jono Fleming. Photography – Denise Braki.

Preparation

In a large bowl, combine the flour, yeast, sugar, cocoa powder, salt and choc chips. Meanwhile, put the butter in a small saucepan and melt it on a low heat. Pour the milk into the saucepan and heat until it’s lukewarm in temperature. Add the contents of the saucepan to the bowl with the dry ingredients. Add the egg and bring the mixture together until smooth. Don’t over knead the dough or your hot cross buns will come out hard. It should be a slightly sticky dough so if needed at a splash of extra milk. Cover the dough with cling film and leave in a warm, dry spot for about an hour to let it rise.

When the dough has doubled in size, split it into about 8 even balls. Roll them into the shape of an egg and with a pair of scissors snip two ears for your bunnies. Cut from about halfway back. With your fingers, shape the points to resemble soft bunny ears and with a toothpick or skewer, poke two holes in the face for eyes. Repeat for all the dough balls and place them on a lined baking tray. Leave them to sit for another 30 minutes to rise again.

To make the crosses on top of the buns, mix ¼ cup of flour and 2 tbs of water in a small bowl until smooth. Place that mixture into a zip lock bag and, when the dough is ready, cut the corner of the bag and pipe crosses over the backs of the of the bunnies.

Place into the oven for 20-25 minutes, until cooked.

To finish the buns off, in small pot mix the sugar and water together until the sugar is completely dissolved. Brush this mixture over the top of the cooked bunnies to give them that sweet, glossy look.

Styling – Jono Fleming. Photography – Denise Braki.

Food and styling – Jono Fleming. Photography – Denise Braki.

 

Leave a Reply

Your email address will not be published. Required fields are marked *