Ingredients Method Justin’s Hot Cross Buns with Berries and Chocolate Makes: 16 Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes Dough 1 orange, zested and juiced 1 tbsp dried lemon myrtle powder 50 g dried blueberries 50g dried strawberries (diced into small pieces) 325 ml buttermilk (or half yoghurt and half milk) 1 green apple – grated 1 tbsp honey (can substitute with maple syrup) 250 g very strong white bread flour 250 g wholemeal bread flour 45g cocoa powder 1 tbsp instant yeast ¼ tsp bicarbonate soda 1 ½ tsp Chinese Five-Spice 200g dark chocolate chips ¾ tsp salt Hot Cross Pastry 6 tbs plain flour 5 tbs water 30g cocoa powder Glaze 3 tbsp honey or maple syrup Place the orange juice, zest, and lemon myrtle powder in a small saucepan, bring to the boil and simmer for about 3 or 4 minutes to reduce by about half. Add the dried berries and set to one side to absorb the flavour and hydrate. Warm the buttermilk for one minute on high power in the microwave. Stir in the grated apple and honey (or maple syrup). Stand mixer: Place flour, yeast, bicarbonate of soda, Chinese Five-Spice, cocoa powder, and salt into the bowl. Briefly mix with the dough hook. Add buttermilk mixture and the dried berries in the citrus juice. Mix until a smooth elastic dough forms – 5 to 10 minutes on Speed 2 or low speed of stand mixer. Check your dough using the windowpane test. Hand kneading: Alternatively, place flour, yeast, bicarbonate of soda, cocoa powder, Chinese Five-Spice, and salt in a large bowl. Add buttermilk mixture and the dried berries in the citrus juice and mix into a rough dough. Dust a work surface with flour and knead by hand for 10 minutes until the dough is smooth and elastic. Place the dough in a large, greased mixing bowl, cover, and leave in a warm place to rise for 1 ½ hours until doubled in size. Once it has risen, add the chocolate chips to the mix and kneed quickly and gently to evenly distribute them. Transfer the dough to a floured work surface and divide it into 16 pieces, each approximately 75 to 80g. Shape the dough into balls and place them on a baking tray close together, flattening each ball a little. Cover with greased cling film or a clean tea towel and prove for one hour in a warm place. While the buns are proving, make your hot cross mix. Sift the flour and cocoa powder into a jug, add the water and mix well until you have a smooth paste. Preheat your oven to 200°C / 180°C with fan assist. When your buns are ready for the oven, pipe or use a spoon to form the crosses on your buns. Place in the oven for 25 to 30 minutes until golden brown. Brush each bun with honey or maple syrup for a shiny glaze. Finish with a good pinch of flaky Murray River Pink Salt and a dusting of lemon myrtle powder. Leave to cool on a wire rack. 09 SITCHU MAGAZINE
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