Famous chef shares groundbreaking hot cross bun recipe – packed with herbs, butter and a berry glaze
- A celebrity chef has shared his unconventional hot cross bun recipe
- Guy Turland loads the Easter classic with spices, butter and a berry glaze
- Photos of the sandwiches have generated delighted reactions on social media
A celebrity chef shared his unconventional hot cross bun recipe just in time for Easter.
In a recent Instagram post, Guy Turland, the owner of cafe and food blog Bondi Harvest, said he loads the classic sweet with spices, butter and a berry glaze to create a more decadent flavor than usual.
Photos of the sandwiches, which have garnered nearly 200 ‘likes’ since they were uploaded online on March 21, drew delectable responses from Mr Turland’s fans.
“There’s another reason you’re the best, man,” one answered.
Celebrity chef Guy Turland’s take on hot cross buns laden with butter, berries and spices
“Yum,” said for a second, while a third added, “Oh my god, these look delicious!”
To make the buns, Mr Turland mixes a tablespoon of yeast with two teaspoons of caster sugar and 375 ml of lukewarm milk in a large bowl, then let the mixture rest for five minutes until it starts to foam.
Once frothed, he adds 635 grams of flour, two teaspoons of allspice and ground cinnamon, a vanilla bean, an orange and lemon zest, a third cup of olive oil, 240 grams of dried fruit and about 100 grams of caster. sugar.
The mixture should be stirred until it becomes a sticky dough.
Mr Turland kneads the dough on a lightly floured surface for about eight minutes until it develops an elastic consistency, then places it in a lightly oiled bowl that he covers with a clean damp cloth.
Leave the bowl in a warm, dry place for an hour until the dough has doubled in size.
Once this is done, Mr. Turland divides it into 12 pieces and each rolls into a ball.
The owner of cafe and food blog Bondi Harvest (pictured) delighted fans by sharing his unconventional recipe on Instagram
He places the balls on a lightly greased 22 cm baking tray lined with parchment paper, covers the baking tray with a damp cloth and sets it aside for 30 minutes until the dough has risen.
While he waits, Mr. Turland stirs another 75 grams of flour with 80 ml of water to make icing.
He pours the mixture into a piping bag and squirts crosses on the balls, after which he bakes them in the oven at 200 degrees Celsius for 30 to 35 minutes.
The buns are ready when they are golden in color and springy to the touch.
Once cooked, Mr Turland glaze the sandwiches with jam or marmalade and load them with butter and raspberries before serving them still warm.
Everything you need for Guy Turland’s hot cross buns
1 tbsp active dry yeast
110 g brown sugar
375 ml lukewarm milk (almond or hemp)
635 g flour (all-purpose), sifted
2 tsp allspice
2 tsp ground cinnamon
1 lemon zest
1 orange peel
1 vanilla bean
1/3 cup of olive oil
240 g of dried fruit
75 g all purpose flour, extra
80 ml of water
1/2 cup of marmalade or berry jam