To accompany our Easter dining style guide, we were eagerly manifesting the perfect Hot Cross Bun Recipe, and we finally found this glorious recipe by our friend Juia Ostro. Dress your table in linen, bake this delicious, wholesome Hot Cross Bun recipe, and be transported to the Easter of your dreams. 

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METHOD

1. The night before you want to bake the buns, make the preferment. Mix the milk, flour and starter in a large bowl until smooth. Cover with a tea-towel and leave at room temperature overnight (approx 8- 12 hours). 

2. In the morning, your sponge should be visibly bubbly and grown by about 20%. 

3. Soak the fruit in the marsala and boiling water. Set aside for 30 minutes and drain. 

4. For the dough, add all of the dry ingredients to the sponge and mix well. Add the fruit and cooled melted butter. Knead in the bowl until well incorporated. Continue to knead for about 5 minutes. Cover with a tea towel and let rest for 10 minutes. Knead mixture again in the bowl for a few minutes. Cover bowl with a tea towel. I use a stand mixer with a dough hook as it makes the job really easy, but doing it by hand is fine too. 

5. Now leave the dough to undergo the bulk fermentation for 3-4 hours. Every half an hour, lift and fold the dough in the bowl, turning the bowl 90 degrees after each fold. You should have lift and folded the dough onto itself four times each time.  Be gentle in the last few hours as you want to avoid knocking out the air. If it’s a warm day, this timing should be just right, however on a cooler day, you may need to leave the dough for longer, maybe turning every hour.

6. Divide dough into either 9 (approx 145g each) or 12 (approx 100g each) buns. Shape into buns and arrange in a tin, greased with butter or alternatively place them onto a tray lined with baking paper, a little spread out to allow for rising. Now you can either leave on the bench to prove for 2-3 hours or put in the fridge overnight and bake the next morning. If you leave them in the fridge overnight, allow them to sit at room temperature on the bench before baking.

7. Preheat oven to 200C.

8. For the crosses, mix the flour, water and oil in a small bowl. The mixture should be thick but have some viscosity so you can pipe it. Put into a piping bag with a small nozzle, or alternatively into a snap-lock bag and snip the end. Add more flour or water depending whether it needs to be looser or thicker. 

9. Brush tops of buns with a little milk and pipe crosses onto the buns. Bake in preheated oven for 20-25 minutes or until golden and risen. 

10. For the glaze, combine the sugar, water and cinnamon in a small pan and on a low heat, simmer until dissolved and slightly syrupy. It should only take around 30 seconds. Brush the hot buns with the syrup and serve warm, with butter, of course!

 

 

How to Dress you Table this Easter

 

1. French linen

This exact look was styled with our new, soon-to-be-launched, dining-range, so this exact look is currently not available. To achieve a similar Easter spread, we recommend dressing your table in our Beige Gingham Flat Sheet & Blush Napkins. 

 

        2. Artisanal Ceramics

We love collecting unique and quirky carafes / ceramics to add a personal touch to a dining experience. The carafe we have used here is from Mason Balzac & the lovely ceramics we found at a market in Byron Bay.

 

               3. Warm Baked Hot Cross Buns

And of course, your freshly baked Julia Ostro Hot Cross Buns. 

 

 

 





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