KEEPING IT SIMPLE: TAFE NSW cookery queen Sara Morley says a lightly toasted hot cross with lashings of butter is the ideal way to devour the Easter favourite.
Whether you prefer them lightly toasted and slathered with butter or topped with scrambled eggs and peanut butter (yes, that’s actually a thing), there’s something deliciously comforting about a hot cross bun.
And with Easter looming large, what better time to sink your teeth into the debate about which way to best devour the festive favourite.
On her regular ABC Riverina TAFE Buds segment this morning, TAFE NSW cookery queen Sara Morley shared her memories – and her recipes – of the Easter treat.
“I’m a strong believer that you have to keep your hot cross buns simple – no chocolate, no variation of dried fruits – just sultanas, a basic bread mix and a simple cross on top,” Ms Morley told ABC Riverina Breakfast host Sally Bryant.
“They should be lightly toasted and with lashings of butter.”
Ms Morley reminded listeners there was more traditional fare on the menu than just chocolate eggs and hot cross buns at Easter.
“I love lamb on Easter Sunday accompanied by all those wonderful seasonal vegetables, like zucchini, eggplant and roast potatoes,” Ms Morley said.
“I also like to make bread and butter pudding from all the leftover hot cross buns.”
If you’d like to sharpen your kitchen skills or consider a career in cooking, there are a smorgasbord of courses available at TAFE NSW. For more information, visit www.tafensw.edu.au or call 131 601.
Sara’s special hot cross buns
1sachet (7g) instant yeast
110g (½ cup) caster sugar
1½ cups (375mls) luke-warm (not hot) milk
600g (4 cups) bread flour (or plain flour)
1 teaspoon each cinnamon and mixed spice
50g butter, melted
75g (1/4 cup) flour
Jam (apricot) plus water
Place all the dough ingredients in a bowl of a stand mixer with a dough hook on a low speed for 5 minutes OR knead by hand for about 10 minutes until dough is smooth and elastic.
Place the dough in a bowl, cover with plastic wrap and leave it in a warm place until it doubles in size.
Knock the dough back and then shape dough into a log, then cut into 12 even pieces.
Roll each into a ball, folding into itself so it has a smooth exterior.
Place the balls into a lined baking pan, smooth side up.
Spray some plastic wrap with oil, then loosely drape over the buns.
Leave for 40 minutes until they almost double in size.
Pre-heat the oven to 180C.
Mix the water and flour, place in a small piping bag and ‘cross’ the buns.
Bake for 20 minutes or until the buns are golden brown.
Mix 1 tablespoon of jam with 2 teaspoons of hot water. Brush over the buns while hot.
Enjoy toasted with lashings of butter, of course!