Updated: Jul 13, 2022
✦ A recipe for Easter
My Blue Tea shares a droolworthy recipe today from Chef Jeffery Liew of Cheffery's Kitchen.
Hot Cross Buns
Hot Cross Buns
One a penny
Two a penny
Hot cross buns...
Now we've got that nursery rhyme stuck in our heads, and we can't get enough of these beautiful warm hot cross buns from Chef Jeffery Liew!
These little sweet buns may look simple but they're actually filled with spices and all kinds of fruits like currants, raisins, candied citrus, etc. There is the classic white cross on top of each little bun and it's not a random aesthetic choice of the very first baker of hot cross buns. These little white crosses represent the crucifix. Sometimes they can be marked on the dough or decorated on top with icing. Hot cross buns are a traditional Easter food, usually eaten on Good Friday.
Everyone loves a classic hot cross bun, but we are also intrigued when My Blue Tea told us about this amazing recipe from one of their featured chefs, Jeffery Liew from Cheffery's Kitchen. This version of hot cross buns is given a lovely twist by adding Pandan and Coconut!
I think we're all more than ready to sink our teeth into one of these soft sweet buns, so here's the recipe!
For the buns
1 tbs dry yeast
10-15 grams @my.blue.tea Pandan Powder (dilute in 1 cup coconut milk - see below)
1 cup coconut milk – use 10 grams @my.blue.tea Coconut Milk Powder (dilute in water)
4 cups plain flour
1 tsp nutmeg
1 tsp ground cinnamon
1/2 tsp salt
1/3 cup castor sugar
80g butter, slightly softened and chopped
1 egg, beaten lightly
1/3 cup warm water
For the piping
1/2 cup plain flour
1 tsp olive oil
For the glaze
2 tbs castor sugar
2 tbs hot water
Add the dry yeast to the cup of warm milk and whisk together. Place the cup in a warm place for 15 minutes or until the mixture has become frothy.
In a large bowl, sift the flour, nutmeg, cinnamon and salt. Add the castor sugar and mix to combine. Add the butter and rub together.
Pour in the yeast mixture, the egg and the warm water (dilute Pandan Powder in warm water and mix in with the coconut milk). Total using 1 cup coconut milk and 1/3 warm water. Sprinkle over the sultanas. Stir together until the mixture forms a round dough ball.
Grease a bowl with cooking spray and place the dough ball into the bowl. Cover with a tea towel and leave in a warm spot to rise for 45 minutes or until doubled in size.
Preheat oven to 220 degrees celsius (200 degrees celsius if using a fan forced oven).
On a lightly floured board, place the dough and knead for 5 minutes.
Divide the dough into 12 equal sized portions. Roll each portion into a ball. Place 6 balls, 1cm apart in a greased 20cm square tin. Place the remaining 6 balls in a separate greased 20cm square tin, 1cm apart (using 2 separate tins makes it easier to handle and allows the balls to spread).
Set aside for a further 15 minutes to prove.
Make the piping by sifting the flour into bowl and adding olive oil and enough water to make a paste. Pipe the crosses onto the buns using a piping bag.
Bake in the oven for 15 mins or until the buns sound hollow when tapped.
To make the glaze, mix the hot water and sugar until sugar dissolves. Brush the tops of the buns with glaze.
Place the Hot Cross Buns on a wire rack to cool and enjoy.
1. As a gauge, you can use 10-15 grams of Pandan Powder for each tray of 12 buns.
2. Try substituting with other jams, or honey, maple syrup, golden syrup or any other shiny syrups.
Here's a little suggestion to amp up the enjoyment of the hot cross buns - enjoy them with a warm cup of Blue Tea or any Blue Tea blends e.g. Blue Herbal Tea, Blue Goddess or Goodnight Sweet Dreams. That's what a perfect afternoon tastes like!
A big thank you to Chef Jeffery Liew of Cheffery’s Kitchen, Adelaide for sharing this delicious recipe!
Chef Jeffery is taking orders for Pandan, Kaya and Traditional Hot Cross buns and Macarons for those living in Adelaide, so get in touch with him if you are getting hunger pangs!
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