Hot Cross Sticky Buns
Last wkend we were at Marketplace in Tanglin.. it was so crowded with expatriates that i decided not to stay long.. rows of all things related to Easter were gone! its like shopping for groceries during Eid lol.. the only thing that i managed to get for Sonia were peeps.. ya know marshmallows coated with sugar? i had wanted to prepare it myself but was too lazy to do it.. its cute its nice to look at but am not a big fan of marshmallows unlike hubs and Sonia.. oh .. oh.. if ur interested to do ur own peeps u can take a look at this video.. i find its useful if ur thinking of doing anything fun with ur kids..
So.. yesterday morning I managed to bake hubs these hot cross buns.. i didnt want to do the traditional thingy like last year.. i know he likes it like that but after i saw a pic of this hot cross buns in Karen's blog.. i was in awe.. her hot cross sticky buns looks so so awesomely delicious that i had to break the rule.. take a peep and u will agree with me! I decided to just stick to my instinct and bake it anyway.. the result? has a texture of cinnamon swirl.. top crunchy.. the combination of caramel and walnut somehow got me thinking of Garrets popcorns lol
Hot Cross Sticky Buns
(makes about 8 - 10 largish buns)
155ml warm milk
35g caster sugar
7g dried yeast (1 packet)
300g plain flour
1/2 tsp salt
3/4 tsps ground cinnamon
1/2 tsp all-spice
1/4 tsp ground nutmeg
30g butter, softened and chopped
1 egg, lightly beaten
30g butter, melted
60g brown sugar
1/2 Tbl ground cinnamon
Raisins or sultanas
180g brown sugar
45g butter, chopped
45ml golden syrup
1/2 Tbl water
pinch of sea salt
3/4 cups of pecans, roughly chopped - i used walnuts
Whisk the warm milk, sugar and yeast together until sugar has dissolved. Cover and leave for about 10 minutes to froth up and bubble.
In a large mixing bowl, whisk together the flour, salt and spices. Rub the butter into the flour until it resembles rough breadcrumbs. Add the beaten egg and frothy milk/yeast mixture and mix until combined.
On a lightly floured surface knead dough until it is smooth, elastic and doesn’t stick to your hands or table (about 5 minutes if you’re a powerhouse or up to 10 minutes if you got weak ass arms like me).
Lightly grease another large bowl and plonk the dough in, turning to coat all sides with grease. Cover and leave in a warm draught-free place for 45 minutes or until it has doubled in size.
Preheat oven to 180°C.
For the filling, mix the brown sugar with the cinnamon until combined. To make the topping, melt all the ingredients except for the nuts in a pot over low heat, bring to a simmer then remove from heat.
Punch down the dough and turn out onto a lightly floured surface. Roll out the dough into a rectangular approx. 35 x 25cm (with the longest side facing you). Brush with melted butter and sprinkle the sugar cinnamon mix over the whole surface. Sprinkle raisins in a single layer leaving an inch border on the sides and at the top.
Starting with the side closest to you, roll up the dough as tightly as you can, pinch the ends to seal and place seam side down. Using your hands, mould out the rolled dough into an even log.
With a very sharp knife, cut into 8 slices of about 4-5cm thickness. Try not to ‘press’ down but use a light see-saw motion and let the knife do the work.
Pour the topping into a large greased or non-stick pyrex or baking dish (you could also use a large pie dish or about 2 x 20cm sandwich cake tins). If the caramel has hardened a bit, warm it back up over the stove.
Scatter the pecans over the caramel and place buns, cut side down. Make sure you fit them in together so that they’re just touching.
Place on a baking paper lined tray (caramel will bubble up and might spill over) and bake for about 20 minutes or until the buns are lightly golden and it sounds hollow when you tap it.
Remove from oven and rest for 5 minutes. Place a plate or serving dish on top then carefully invert onto the plate. Be careful of hot tins and molten caramel!
Serve warm and best eaten within a day or two.
Hubs loved it.. he said it tastes more like cinnamon swirl and he doesnt mind the walnut that i added to replace pecan nuts.. overall we love it! oh for ur info.. i used my BM to knead my dough.. ok i hv to go.. its gonna be another busy week for me.. hopefully i will find time to bake something bef hubs flies to Jakarta on Wed.. cheers!