Hot Cross Buns, Hot Cross Buns....
Can't get the nursery rhyme out of our minds every Easter or when we come across Hot Cross Buns!
Hot Cross Buns
Hot Cross Buns
One a penny
Two a penny
Hot cross buns
If you have no daughters give them to your sons
One a penny
Two a penny
Hot cross buns.....
While we love our Cinnamon Hot Cross buns, we also love to give it a twist and the way we do it at My Blue Tea is by adding Pandan and Coconut!
So here's a recipe for you, Pandan Coconut Hot Cross Buns from one of our chefs, Jeffery Liew! He has been featured on My Blue Tea, find out more about Jeffery here.
Here's the Pandan Coconut Hot Cross Buns Recipe
Ingredients:
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
180g sultanas
For the piping
1/2 cup plain flour
1 tsp olive oil
100g water
For the glaze
2 tbs castor sugar
2 tbs hot water
Soft, fluffy Pandan Hot Cross buns and Traditional Hot Cross buns by Chef Jeffery Liew.
Note: Chef Jeffery Liew is making Pandan & Kaya Hot Cross buns and Macarons this year! We can't wait!
Method:
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.
Tips :
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.
A big thank you to Chef Jeffery Liew of Cheffery’s Kitchen, Adelaide for sharing this delicious recipe with us!
Chef Jeffery is taking orders for Pandan and Traditional Hot Cross buns for those living in Adelaide, so get in touch with him if you already hear your stomach growling!
And look what's on his menu! New! New! New!
Macarons with Pandan Kaya filling. "Kaya" is Pandan Coconut Spread on toast and it taste just as delicious in Macarons. Also on the menu is "Hot Cross buns double chocolate" - check him out for more information - Cheffery Kitchen.
Enjoy your hot cross buns with a warm cup of Blue Tea or any Blue Tea blends e.g. Blue Herbal Tea, Blue Goddess or Goodnight Sweet Dreams.
Pandan Coconut Hot Cross Buns warming your hands and sipping on a cup of gentle Blue Tea...that sounds like the perfect afternoon to us!