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The Silo Hotel Dining

Tel: +27 (0) 21 670 0511
Email: dining@thesilohotel.com
10 April2020

by Nicole Sorour

The Executive Chef of The Silo Hotel puts a decadent spin on the classic Hot Cross Bun.

Easter is a time for being thankful. A time for quiet reflection and a time usually filled with family and friends, delicious food and lots of chocolate. With many people unable to visit those they love this year, Executive Chef Veronica Canha-Hibbert wanted to share two Hot Cross Bun recipes she hopes will lift the spirits and put a lip-smacking smile on everyone’s face.

Hot cross buns are typically eaten on Good Friday but these days, they are widely enjoyed all year-long. They are traditionally sweet and filled with spices and various fruits such as raisins and currants. Executive Chef Veronica has included her traditional Hot Cross Bun recipe as well as her decadent twist on the timeless classic – White Chocolate, Cranberry and Macadamia Hot Cross Buns.

The Royal Portfolio wishes you and your loved ones a very Happy Easter and a Joyous Passover.

White Chocolate, Cranberry and Macadamia Hot Cross Buns

Ingredients

480 g flour
2 x 10 g instant yeast sachets
100 g brown sugar
2 g cinnamon
1 g nutmeg
Salt, a pinch
3 g baking powder
2 g t bicarbonate of soda
1 orange, zested
300 ml cups milk
45 g butter
2 free-range eggs
1 t vanilla extract
50 g Macadamia, toasted and roughly chopped
50 g dried cranberries
50 g white chocolate chips

For the flour paste

125 g flour
5 T water

For the glaze

120 ml maple syrup

To make the hot cross buns preheat the oven to 180°C. Combine the flour, yeast, brown sugar, cinnamon, nutmeg, salt, baking powder, bicarbonate of soda, orange zest, dried cranberries, macadamia nuts and white chocolate chips in a large mixing bowl. Place the milk and butter in a saucepan and heat gently until the butter has melted. Lightly whisk the eggs and vanilla together and add to the dry ingredients, along with the milk-and-butter mixture. Gently mix the dough using your hands or a wooden spoon until the mixture comes together.  Turn the dough out onto a clean surface and knead for 10 minutes. Place in a lightly oiled bowl, cover with clingfilm and place in a warm spot for 1½ hours until doubled in size. After the dough has risen, knock it down to its original size and then roll into 12 evenly shaped buns. Place the buns on a greased baking tray and cover with clingfilm, leaving enough room for the buns to rise. Allow the buns to rise for another 30 minutes.

To make the flour paste mix the flour and water together to form a smooth paste, place in a plastic piping bag (or a ziplock bag and cut off one of the corners to make a piping bag). Pipe a cross onto each bun and bake for 15 minutes, or until the buns are golden and cooked through.

To make the glaze bring the maple syrup down over a medium heat – just be sure to keep an eye on the syrup as Maple syrup tends to darken very quickly. Glaze the buns while they are still hot.

Traditional Hot Cross Buns

Ingredients

480 g flour
2 x 10 g instant yeast sachets
100 g brown sugar
2 g cinnamon
1 g nutmeg
Salt, a pinch
3 g baking powder
2 g t bicarbonate of soda
1 lemon, zested
300 ml cups milk
45 g butter
2 free-range eggs
1 t vanilla extract
100 g raisins or sultanas
35 g Dried Fruit Cake Mix (candied peel)
10 g Glace Ginger

For the flour paste

125 g flour
5 T water

For the glaze

65 g Smooth Apricot Jam
65 ml Boiling Water

To make the hot cross buns preheat the oven to 180°C. Combine the flour, yeast, brown sugar, cinnamon, nutmeg, salt, baking powder, bicarbonate of soda, lemon zest and dried in a large mixing bowl. Place the milk and butter in a saucepan and heat gently until the butter has melted. Lightly whisk the eggs and vanilla together and add to the dry ingredients, along with the milk-and-butter mixture. Gently mix the dough using your hands or a wooden spoon until the mixture comes together. Turn the dough out onto a clean surface and knead for 10 minutes. Place in a lightly oiled bowl, cover with clingfilm and place in a warm spot for 1½ hours until doubled in size. After the dough has risen, knock it down to its original size and then roll into 12 evenly shaped buns. Place the buns on a greased baking tray and cover with clingfilm, leaving enough room for the buns to rise. Allow the buns to rise for another 30 minutes.

To make the flour paste mix the flour and water together to form a smooth paste, place in a plastic piping bag (or a ziplock bag and cut off one of the corners to make a piping bag). Pipe a cross onto each bun and bake for 15 minutes, or until the buns are golden and cooked through.

To make the glaze mix together the apricot and water and then heat over low heat to just melt the jam and achieve a smooth consistency. Glaze the buns while they are still hot.

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