29 March 2013

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Chocolate Chip HotCross Buns

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So, apparently it's Easter this weekend.

How the heck did that spring up on us all so quickly? I had been planning to make hot cross buns for a few weeks and thought

I had plenty of time... then BAM Easter is arriving and I realised I better get my skates on.

Lucky for me just as I was thinking I should start researching hot cross bun recipes, I was contacted by Wasamedia to see if I

would be interested in joining a group of bloggers at Sweet Street (formerly Short Sweet) a French inspired patisserie for a hot

cross bun making demonstration by owner and acclaimed chef Leanne Beck last weekend.

Leanne was invited to open Sweet Street in Parramatta (Church Street mall) with the backing of the local council in an effort to

bring more local businesses to the area. With a great creative flair, Leanne has created a patisserie with a Surry Hills-esque

cafe vibe for a fraction of money the Surry Hills hipsters spend - and she is proud of it!

With a devil may care attitude, a great affinity with the local people, and a fiery personality, Leanne fits into the local scene

perfectly and its hard not to respect her.

Leanne's hot cross buns seem to sell out pretty early on a daly basis, so I was looking forward to learning her technique. She

talked us through the steps as she worked in her makeshift kitchen (they are building a new one a few doors down) and

seems to work with a very relaxed vibe (my kind of chef).

I loved all the spices she put in her hot cross buns and immediately knew that this was a recipe I'd have to recreate.

► January����► 2012�����► 2011����

While we were waiting for the dough to rise, we got to taste a selection of Sweet Street's treats (say that 10 times fast) and

what surprised me the most was the sheer variety of sweet and savoury items on offer - they definitely work hard at Sweet

Street.

After a sweet overload (do yourself a favour and try the Lime Cheesecake - it's amazing!) we then watched as Leanne then

finished off the buns and each got a couple of them to take home.

After coming home from Sweet Street I was inspired to have a crack at my own version of Leanne's wonderfully spicy buns.

Now, I know purists will have a problem with this... but I was determined to make mine without the dried fruit. You see, Scotty

isn't a lover of dried fruit so why should he have to miss out on these wonderful Easter treats (also, I'll tolerate dried fruit but

I'm not really a lover). Leanne had told me that she thought it was totally fine to modify her recipe to make a chocolate version

- so there!

������� ��������������������

Makes 20

Adapted from a recipe by Leanne Beck

BUNS

1100g bakers flour (or 00 flour)

15g ground ginger

45g ground cinnamon

15g mixed spice

20g salt

4 teaspoons dried yeast

200g chocolate chips

175g melted butter

500g water

TOPPING

125g flour

125g milk

15ml oil

Pinch salt

GLAZE

1/4 cup water

2 tablespoons caster sugar

BUNS

Place flour, ginger, cinnamon, mixed spice, salt, chocolate chips and yeast in a mixing bowl with a dough hook or paddle

attachment. Add melted butter to bowl. Turn the machine on to mix on the lowest speed. Slowly add water whilst the machine

is still mixing.

Remove mixture from bowl and place in a large bowl and cover with a damp tea towel. Once covered place bowl in a warm

Remove mixture from bowl and place in a large bowl and cover with a damp tea towel. Once covered place bowl in a warm

dry place till mixture has doubled in size. After mixture has doubled in size, cut off pieces and weigh out to 120 grams. Once

mixture is all weighed out, roll each piece into balls and place onto a lined baking tray leaving only approximately 1.5cm space

between each ball. Lay a damp towel on top of the balls and place in a warm dry place till once again doubled in size.

TOPPING

To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddle attachment and mix till combined. Place

topping mixture into a piping bag with a round nozzle of your desired size.

Once buns have doubled in size pipe the topping onto the buns, pipe long lines from one bun to another connecting them

together. Once piped both the horizontal and the vertical lines, place the hot cross buns in the oven.

The hot cross buns will take about 30 minutes in the oven and will be cooked when once tapping the bottom you can hear a

hollow sound. Remove from oven and set aside.

GLAZE

Place water and caster sugar into a pot on medium high heat and stir until sugar has melted. Bring to the boil and then boil for

5 minutes. Remove from heat and using a pastry brush, brush the glaze onto the cooked buns.

Enjoy warm with melted butter.

i am susan thye. aka chocolatesuze. lives in sydney,australia. born 30.5.83. married to noods. works insocial media. this is a food and lifestyle blog. i likecheeseburgers, cake, fried chicken and macarons.email: susan@chocolatesuze.com twitter: @chocolatesuze [more about me]

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18 March 2013, 00:32

Short Sweet Bakery, Parramatta

It takes a lot for the boy and I to roll out of bed early enough to make it forbreakfast anywhere. Usually by the time we’ve stumbled out of the house it’snearing noon and our craving for something with eggs is left unsatisfied buuuutWesties rejoice! Short Sweet Bakery (Shop 17, 162-172 Church St, Parramatta) to therescue for all your baked goods and breakfast needs! They’re closed on Sundays butopen from 6am week days for the caffeine deprived souls heading to work.

Follow the lively tunes of the band parked out front every Saturday near the HungryJacks and make your way up to the counter and drool with indecision. On Saturdaysthere’s a breakfast menu and hopefully soon to be during the week too.

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Mini tarts just crying out to be held!

Golden, flaky pies at $5 a pop.

Scrambled Eggs, Avo and Toast ($9) is pretty damn incredible, the eggs arefreakishly light and fluffy and I just want to bury my head in the cloud like pile.

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I can’t resist ordering the Waffle with Honeycomb ($9) and while I love honeycomband I love waffles I kinda wished they weren’t together? I like my waffle toppings tobe either pourable or spreadable and I ended up just stabbing the honeycomb andsaving it to the end to eat it separately. But hey it was tasty and sufficientlysatisfied waffle craving I’ve been having for the past couple of weeks.

I was drawn to the breads counter and couldn’t stop staring at the piles of freshlybaked croissants, carrot cake and banana bread loaves.

Emergency secondary stomach was activated as I couldn’t leave without trying theVanilla Mille-feuille which tasted every bit as delicious as it looked with its layerupon layer of pastry sandwiching a velvety vanilla cream.

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Noods loves a good lamo so one Panncotta Lamington was ordered. And yes I knowyou guys will ask if it’s better than Flour and Stone but honestly I reckon it’s twocompletely different lamingtons. Flour and Stone’s lamington is damn tasty but tome it isn’t a true lamington because I like sponge cake to be well, spongey and notso er wet. So I prefer Short Sweet’s lamo over Flour and Stone but I prefer Flour andStone’s coconut shaving exterior :D

Unfortch all the hot cross buns had sold out before we’d rocked up and Noods hadhad his heart set on bringing home a bag of hot cross buns but luckily a lonelysurvivor was found and a light toasting with a pat of butter and all was right with theworld.

We roll out the door but not before taking a quick peek at the shelf against the sidewindow for packaged takeaway treats, from giant clouds of meringue to goldenanzac biscuits and jars of cocoa powder.

If you spot her, have a chat with Leanne Beck of Sweet Infinity fame, she is anincredibly energetic force of nature and worked hard at getting Church St cleaned upand made beautiful with the addition of beach deck chairs in the mall. I’m glad tohave found Short Sweet Bakery and will definitely be back to try out the tarts and

Permissions beyond the scope of this license may be available atwww.chocolatesuze.com

PERSONAL DISCLAIMER. this is a foodblog; a personal journal where allopinions expressed herein are my own personal opinions. Although itmay claim otherwise, this blog does not offer legal, medical,psychiatric, veterinary, logical or any other kind of professional advice.all text+photos by me - S. Thye, unless otherwise noted. i will hunt youdown if you steal or hotlink any of my images and/or text. have a niceday!

pies!

ChocolateSuze + Noods received complimentary meals with thanks to Short SweetBakery

1. OMG THAT VANILLA SLICE! … haha that is all I can say … haha!

— Cassie @ Next Stop: Food Mar 18, 12:48 AM #

2. Seriously, all the sweet stuff looks epic. Everyone has their own take onthings so its good that no two things are the same as anyone else’s! It soundspretty dangerous to have a place like this so close to home.. uh oh.. trouble:D

— Tina @ bitemeshowme Mar 18, 05:31 AM #

3. It’s good to have another good brunch option in Parra – wish they were openon Sundays though. I totally agree with you on the Panacotta Lamingtonsituation…must be spongy not wet.

— Miss Piggy Mar 18, 08:56 AM #

4. i was here a few weeks ago and i loved every moment of it! having breeakfastat 2pm is awesome!

— milkteaxx Mar 18, 09:08 AM #

5. I walk past this place nearly every day and have never ventured in, but demtarts have enticed me – TODAY IS THE DAY TO TART. Delicious write-up!

— Maggie Mar 18, 11:38 AM #

6. hi do u have diabetes?

— acorn Mar 18, 06:59 PM #

7. Suze! You can’t walk in and not try their pies! Had one a fortnight ago when itwas pouring and the humungous lamb chunks gave me fuzzy feelings andwarmed me right up!

— Michelle Mar 18, 07:17 PM #

8. That vanilla mille-feuille looks amazing! The lamo sounds delish too.

— Helen (grabyourfork) Mar 19, 12:42 AM #

9. I want to take that lamington, slice is in half, spread peanut butter on it, andGO TO TOWN.

— Hannah Mar 19, 04:17 AM #

10. I love finding little places like this!

— Holiday Baker Man Mar 19, 04:53 AM #

11. Pannacotta Lamington…yumm!

— angela@mykikicake Mar 19, 12:21 PM #

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Try our twist on traditional hot cross buns.

Rebecca Muller enjoys the Easter treat.Easter's favourite fruity treat is easy to make at home with these tips from three top bakers, writes Grant Jones.The spicy, sweet aroma coming from the oven is irresistible, well before the buns are taken out, cut in half andslathered with butter.In Australia, we love the classic bun with cinnamon, nutmeg and currants in the mix. But buns flavoured withcocoa and choc chips are making inroads, as are some variations using mixed fruit, toffee, orange andcranberry, and apple and cinnamon."I think you have to start with the right recipe," says Ben Dullo from Bakers Delight, which has been offering hotcross buns for the past 33 years.Ben has worked with the same ingredients for more than decade, after spending years perfecting his recipe.Daniel Chirico, from Melbourne's Baker D. Chirico, has queues of people lining up for his traditional hot crossbuns with a little twist."We've been doing them for 12 years. I think the first four years we did them, they were good, but we changedthe recipe each year, and by about the fourth or fifth year we got it right," he says."We start making them at the start of the month and we finish on Easter Sunday. By Easter week we makeabout 10,000, or thereabouts and they are pretty much done by hand, so it's pretty gruelling."

A hot cross bun is basically spiced bread."We use all organic white strong baker's flour," says Daniel of the beginnings of his hot cross bun. He thenuses his own starter – a fermented mix of ingredients used by bakers to kickstart their dough – but says for thehome cook brewer's yeast (a fresh yeast) can now be bought at delis or supermarkets. It's just a liquid versionof the more commonly used powdered yeast.Pastry chef Leanne Beck says "there are no rules", as she mixes a batch containing strong baker's flour, speltflour, spices, fresh yeast, melted butter and water.

She uses a mixer to combine the ingredients and says the resulting dough must have a shine to it as thatindicates the gluten strands have been stretched enough.While her own bun dough is proved in a special machine, she suggests at home, you keep the dough in amixing bowl and place that inside a plastic bag to prove until it has almost-but-not quite doubled. Make sure it isnot near a draught because cold kills the living yeast. Leanne then kneads it on a table for about 10 minutes forelasticity and to "stretch" the gluten in the dough.Ben says the temperature has to be just right for making buns – not too hot, not too cold, not too humid.Daniel proves his main dough for three hours. "At home if you are using a commercial yeast, you just wait untilit doubles in size, about an hour," he says.

While cinnamon and nutmeg are the most common spices used in hot cross buns, there's no reason why youcan't experiment. In the batch Leanne makes for taste, she uses five-spice.Daniel has "the usual suspects, cinnamon and nutmeg, plus a little bit of cardamom as well," he says. "Whatmakes our buns a bit unique is we use a whole orange puree and a whole ginger puree."

In Europe, fresh fruit was hard to come by so bakers traditionally used dried fruits."...We use Australian currants and sultanas," says Daniel. "We don't have to presoak anything, because ourdough is quite wet. But if you are doing it domestically, I would be pre-soaking the fruit in just a little bit ofwater."

Daniel's dough is divided in 14 pieces of 100g that are rounded into a ball and placed on a tray about 1cmapart, so when they prove again, they will touch each other.Leanne's dough is measured out in 120g lots, and also placed about 1cm apart, on baking paper on a tray.

The Easter bun cross is a symbol of the crucifixion of Christ. For his cross mix, Daniel uses sifted self-raisingflour, the same amount of water, plus an extra 10 per cent. For example 100g of flour and 110g of water, plus atablespoon olive oil or canola oil.

What you want to achieve is a crunchy dough and chewy centre, so oven temperature and timing counts."It's between 20 and 25 minutes, probably the same at home in a 220C oven," says Daniel. Leanne's arecooked for 35 minutes at 180C in a commercial oven. "But at home, I'd start out at 220C to get that nice cruston top and then turn down to 180C after 15 minutes," she says. After baking, Leanne taps the bottom of a hotcross bun and if it sounds hollows, she knows they are cooked.

The glaze is added after baking to give the buns shine."We use a one-to-one sugar syrup. You want to highlight the spices in the bun, so I don't add any flavour," saysDaniel.Leanne uses a glaze of equal amounts of melted sugar and honey with a split vanilla bean.

"I like eating them pretty fresh – not hot – a few hours after baking because you want to taste the spices, withsome French butter or good Aussie artisan butter," Daniel says.Ben, after baking tens of thousands of hot cross buns over the years, likes his served straight out of the oven,with lashings of butter.Information in this article is correct as of 19 March 2013.

Taste.com.au - March 2013

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M O N D A Y , A P R I L 1 , 2 0 1 3

Sweet Streets (formerly known as Short Sweet Bakery),Parramatta

HAPPY EASTER PEEPS! The Easter Holiday is one of my favourite holidays because of the extended longweekend and of course, hot cross buns. The smell of cinnamon, mixed spice and currents makes my bodyfilled with warmth and the tip of my fingers tingle with excitement.

Sweet Street (formerly known as Short Sweet Bakery) prepares a batch of hot cross buns each day duringthe lead up to Easter. The bakery is simple but cosy. There is a huge variety of cakes available especiallygiven its size so just a heads up for some upcoming cake porn, starting with...

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For those that know me, I barely have a sweet tooth but THIS honeycomb cake blew me away. It looks sosexy yet dangerous. THIS honeycomb cake was seriously the bomb. At first I was worried that it would beinsanely sweet but surprisingly, it was just right. The honeycomb was chewy but still crunchy on theoutside which is exactly the way I like it.

Honeycomb cake

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There have been many comparisons of the lamington between Flour and Stone and Sweet Streets as somepeople say either place is better. For me personally, I found there was slightly more panacotta filling thanFlour and Stone's buttttttt I will always prefer shaved over desiccated coconut. So it was definitely hard todecide which one was better. So it really comes down to what you prefer more: panacotta filling orcoconut shavings.

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I think this must of been the first time I have tried proper marshmallow (i.e. it wasn't out of an off-the-shelf packet from woolies) and I can tell you now, there is a huge difference in the quality of themarshmallows. The ones out of a packet taste artificial and extremely sweet but the ones from SweetStreet were so soft and jiggly! I loved it so much I decided to order a mocha and place a blop ofmarshmallow in it. The coco foam along with the marshmallows, together, melted so well in your mouth.

I have also never tasted cheesecake this light before. I even questioned as to whether it was even acheese cake to begin with. The secret? Try whipping this baby up for 2 freaking hours and you will soonwonder why it tasted so light.

Left mocha with marshmallowLeft: marshmallow and mini blueberry custard tarts

Left: Lime cheesecakes

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Left: Chocolate custard eclairsRight: More honeycomb foodporn

Fresh hot cross buns in the making

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Parramatta

Can you believe these tea cakes are only 12 BUCKS? I can barely get a decent lunch for twelve bucks tofeed myself let alone to buy a cake to share. These tea cakes might appear to be simple but that's whattea cakes are. They are meant to be the basic cake recipies that your nanna would whip up in theafternoon. I would definitely be back to pick up one of these babies on my way to work so I can have withmy cuppa tea as my afternoon treat.

Sweet Streets isn't a fancy cafe and that is probably the reason why I like it so much. It isn't pretentiousand the cakes are simple but tasty. The prices are definitely competitive and zomgosh, they have THAThoneycomb cake for sale. You just can't go wrong.

Gotta go eat!!

Food is our religion dined as a guest of Sweet Streets and Wasamedia.

Grandma's tea cakes

+1 Recommend this on Google

5 comments:

chocolatesuze April 1, 2013 at 10:53 PM

that honeycomb cake! woahhhhh

Reply

Hot Cross BunsMarch 21 2013 by Rebecca Varidel in Cooking | 0 Comments

Hot cross buns, hot cross buns, one a penny, two a penny hot cross buns…

How lucky are we? Acclaimed baker Leanne Beck has shared her hot cross buns recipe:

Courtesy of new Parramatta bakery Short Sweet.

While the bakery is a recent addition to the burgeoning food scene in Parramatta, its hot cross bun recipehas been 14 years in the making with inspiration coming from acclaimed baker Leanne Beck. Short Sweet’shot cross bun flavours include the traditional spice & raisin, as well as spelt, rum & raisin and chocolatevarieties, to name a few. The buns are dense and larger than the standard hot cross bun, and absolutelyirresistible served hot slathered with butter – definitely some of the best Sydney has to offer!

And if you are in Sydney and not up for making these at home, perhaps a trip to Short Sweet is in order.

Short Sweet: Hot Cross Buns Recipe

Bun Ingredients:

2200 grams of bakers flour30 grams of ground ginger90 grams of ground cinnamon30 grams of mixed spice400 grams of currents

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40 grams of salt60 grams of fresh350 grams of melted butter1 litre of water

Topping ingredients:250 grams of flour250 grams of milk50 millilitres of oilPinch of salt

Method:

Preheat oven to 200 degrees Celsius.

1. Place flour, ginger, cinnamon, mixed spice, currents, salt, yeast in a mixing bowl with apaddle attachment.

2. Add melted butter to bowl. Turn the machine on to mix on the lowest speed.

3. Slowly add water whilst the machine is still mixing.

4. Remove mixture from bowl and place in a large bowl and cover with a damp tea towel.

5. Once covered place bowl in a warm dry place till mixture has doubled in size.

6. After mixture has doubled in size, cut off pieces and weigh out to 120 grams.

7. Once mixture is all weighed out, roll each piece into balls and place onto a lined bakingtray leaving only approximately 1.5cm space between each ball.

8. Lay a damp towel on top of the balls and place in a warm dry place till once againdoubled in size.

9. To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddleattachment and mix till combined.

10. Place topping mixture into a piping bag with a round nozzle of your desired size.

11. Once buns have doubled in size pipe the topping onto the buns, pipe long lines fromone bun to another connecting them together. Once piped both the horizontal and thevertical lines, place the hot cross buns in the oven.

12. The hot cross buns will be ready to come out of the oven when once tapping thebottom you can hear a hollow sound, remove from oven and allow to cool.

Tags: baking, Easter, Featured, hot cross buns, recipe

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Try your hand at this scrumptious classic Easter recipe is by Leanne Beck ofShort Sweet.

IngredientsBun Ingredients:

2.2 kilograms of bakers flour

30 grams of ground ginger

90 grams of ground cinnamon

30 grams of mixed spice

400 grams of currents

40 grams of salt

60 grams of fresh

350 grams of melted butter

1 litre of water

Topping ingredients:

250 grams of flour

250 grams of milk

50 millilitres of oil

Pinch of salt

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Preheat oven to 200 degrees Celsius.1

Place flour, ginger, cinnamon, mixed spice, currents, salt, yeast in amixing bowl with a paddle attachment.

2

Add melted butter to bowl. Turn the machine on to mix on the lowestspeed.

3

Slowly add water whilst the machine is still mixing.

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4Remove mixture from bowl and place in a large bowl and cover with adamp tea towel.

5

Once covered place bowl in a warm dry place till mixture has doubledin size.

6

After mixture has doubled in size, cut off pieces and weigh out to 120grams.

7

Once mixture is all weighed out, roll each piece into balls and placeonto a lined baking tray leaving only approximately 1.5cm spacebetween each ball.

8

Lay a damp towel on top of the balls and place in a warm dry place tillonce again doubled in size.

9

To make topping place all of the flour, milk, oil and salt in a mixingbowl with a paddle attachment and mix till combined.

10

Place topping mixture into a piping bag with a round nozzle of yourdesired size.

11

Once buns have doubled in size pipe the topping onto the buns, pipe12

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friday foodie: hotcross buns

Freya Dumas

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Easter-time.

Chocolate, Cadbury Creme Eggs (they deserve to stand alone).

Hot Cross Buns. Those are the three most important things

about the day, right? Even if you have other priorities, chances

are that a hot buttered Hot Cross Bun is definitely an

indulgence you have one or twenty times over Easter.

I thought it would be an amazing post to let you know how

these little buns of joy came into the world, but there are so

many conflicting theories that it started making my head spin

and go Frey – just quit researching, and eat one! (Okay, it said to

eat five).

Take all of the below with a grain of salt. For all I know, someone

came up with whatever was in their hut and liked the look of

the cross (it’s symmetrical, I get it).

But aesethics aside, there are two strong contenders as to

why there is a cross on the buns (and it’s likely both) -

1. The symbol of the cross predates Christianity, just as small

cakes and breads full of spices and fruits can be traced back to

Ancient Rome. Some believe that spiced buns marked with a

cross (to symbolise the change of the seasons and passing of

the moon) were exchanged during Solstice and other Pagan

holidays.

2. In the Medieval era, many breads and cakes – not just what

we have come to know as Hot Cross Buns – were marked with

the cross prior to cooking in order to bless the buns and thank

God for the nourishment they provided.

There are two strong reasons why the buns are associated

with Easter -

1. The Saxons worshipped Eostre, the Goddess of light and

fertility. It’s thought they ate buns marked with a cross in her

honour, and that Easter was named after her.

2. In the Elizabethan age, they were nearly banned due to

unease in the Catholic and Protestant religions. There seems to

be conflict around who and why the buns were deemed

“dangerous”, so let’s focus on the positives and applaud

Elizabeth I who passed a decree allowing them to be sold on

Good Friday, Christmas, and for funerals.

There have been some superstitions surrounding Hot Cross

Buns

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That buns baked on Good Friday will not spoil or mould throughout

the year (I would never be able to find that out. Hot Cross Buns have a

shelf life of about 4 hours in my possession);

If you hang one in your kitchen, all of your baked goods will never

spoil;

They were even thought to have the power to protect against

shipwreck – this comes from Wikipedia, so better not try it at home, kids;

If you and a friend split one and say ‘half for you and half for me,

between us two shall goodwill be’, you will be BFFs all year long.

So, on this Good Friday, where can these delicious rolls of joy be

found? There is, of course, Baker’s Delight, who roll out

consistently yummy ones, and most of the major supermarkets

do several varieties, including Gluten Free ones.

But if you happen to be close to Parramatta in Sydney, you’ll

have to try my favourite of the season from Sweet Street (run by

Leanne Beck, who is also responsible for all the delish sweet

treats at Sweet Infinity). The buns are bigger than your usual

variety, and are full of an irresistible mixture of spices. Their

varieties include spelt, rum & raisin, and chocolate. While this

Good Friday post might leave it too late for a Parramatta trip

this weekend, make sure any of you Sydneysiders check out her

Sweet Infinity stores at Riley St (Woolloomooloo) or QVB store –

her Lemon Meringue Tart makes my tastebuds throw a party.

But of course, that’s another story…

So, Lipsters, go toast yourself a Hot Cross Bun, smoother it in

butter, and have an incredibly, happy, wonderful, safe Easter.

And then eat more Hot Cross Buns.

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Eat (/lifestyle/food)

Hot cross buns in the ovenby: Grant JonesFrom: National FeaturesMarch 19, 2013 7:47AM

How to make classic sauces(http://www.taste.com.au/news+features/features/articles/5681/manu+fieldel+on+how+to+make+classic+sauces)

Sugar and spice: Rebecca Muller enjoys the Easter treat. Picture: Craig WallSource: Supplied

THE spicy, sweet aroma coming from the oven is irresistible, well before the buns are taken out, cut in half,slathered with butter and eaten while still piping hot.

In Australia, we love the classic bun with cinnamon, nutmeg and currants in the mix. But buns flavouredwith cocoa and choc chips are making inroads, as are some variations using mixed fruit, toffee, orangeand cranberry, and apple and cinnamon.

"I think you have to start with the right recipe," says Ben Dullo from Bakers Delight, which has beenoffering hot cross buns for the past 33 years.

Ben has worked with the same ingredients for more than decade, after spending years perfecting hisrecipe.

Daniel Chirico, from Melbourne's Baker D. Chirico, has queues of people lining up for his traditional hotcross buns with a little twist.

"We've been doing them for 12 years. I think the first four years we did them, they were good, but wechanged the recipe each year, and by about the fourth or fifth year we got it right," he said.

"We start making them at the start of the month and we finish on Easter Sunday. By Easter week wemake about 10,000, or thereabouts and they are pretty much done by hand, so it's pretty gruelling."

DOUGH

A HOT cross bun is basically spiced bread and all the ingredients used to make bread - flour, water,yeast and salt - are in it.

"We use all organic white strong baker's flour," says Daniel of the beginnings of his hot cross bun. Hethen uses his own starter - a fermented mix of ingredients used by bakers to kickstart their dough - butsays for the home cook brewer's yeast (a fresh yeast) can now be bought at delis or supermarkets. It'sjust a liquid version of the powdered yeast most commonly used.

Pastry chef Leanne Beck says "there are no rules", as she mixes a batch containing strong baker'sflour, spelt flour, spices, fresh yeast, melted butter and water.

She uses a mixer to combine the ingredients and says the resulting dough must have a shine to it asthat indicates the gluten strands have been stretched enough.

While her own bun dough is proved in a special machine, she suggests at home, you keep the dough ina mixing bowl and place that inside a plastic bag to prove until it has almost-but-not quite doubled.Make sure it is not near a draft because cold kills the living yeast. Leanne then kneads it on a table forabout 10 minutes for greater elasticity and to "stretch" the gluten in the dough.

Ben says making buns in temperatures that are too hot, too cold, too humid or not humid enough canall affect the end result.

Daniel proves his main dough for three hours. "At home if you are using a commercial yeast, you justwait until it doubles in size, about an hour," he says.

SPICES

WHILE cinnamon and nutmeg are the most common spices used in hot cross buns, there's no reasonwhy you can't experiment. In the batch Leanne makes for taste, she uses five-spice, but she has alsotried star anise.

Daniel has "the usual suspects, cinnamon and nutmeg are the big ones, plus a little bit of cardamom aswell," he says.

"What makes our buns a bit unique is we use a whole orange puree and a whole ginger puree."

FRUITFUL

IN EUROPE, fresh fruit was hard to come by so bakers traditionally used dried fruits.

"... We use Australian currants and sultanas," says Daniel. "We don't have to pre-soak anything,because our dough is quite wet. But if you are doing it domestically, I would be pre-soaking the fruit injust a little bit of water. "

SIZE MATTERS

DANIEL'S dough is divided in 14 pieces of 100g that are rounded into a ball and placed on a tray about1cm apart, so when they prove again, they will touch each other.

Leanne's dough is measured out in 120g lots, and also placed about 1cm apart, on baking paper on atray.

THE CROSS

THE Easter bun cross is a symbol of the crucifixion of Christ. For his cross mix, Daniel uses sifted self-raising flour, the same amount of water, plus an extra 10 per cent. For example 100g of flour and 110gof water, plus a tablespoon olive oil or canola oil.

BAKING TIME

WHAT you want to achieve is a crunchy dough and chewy centre, so oven temperature and timingcounts.

"It's between 20 and 25 minutes, probably the same at home in a 220C oven," says Daniel. Leanne'sare cooked for 35 minutes at 180C in a commercial oven. "But at home, I'd start out at 220C to get thatnice crust on top and then turn down to 180C after 15 minutes," she says.

After baking, Leanne taps the bottom of a bun and if it sounds hollows, she knows they are cooked.

GLAZE

THE glaze is added after baking to give the buns shine.

"We use a one-to-one sugar syrup. You want to highlight the spices in the bun, so I don't add anyflavour," says Daniel.

Leanne uses a glaze of equal amounts of melted sugar and honey with a split vanilla bean.

EATING THEM

"I LIKE eating them pretty fresh - not hot - a few hours after baking because you want to taste thespices, with some French butter or good Aussie artisan butter," Daniel says.

While Ben, after baking tens of thousands of hot cross buns over the years, likes his served straight outof the oven, with lashings of butter.

--

CHECKERBOARD HOT-CROSS BUNS

Makes 16

Preparation time: 30-45 minutes (plus 90 minutes proving and resting time)

Cooking time: 35 minutes

Skills: Intermediate-Advanced

7g sachet (2 tsp) dry yeast

1 1/2 cups milk, warmed

1/4 cup caster sugar

4 cups plain flour

2 tbsp cocoa powder

60g butter, chilled, chopped

1 egg, lightly beaten

1/3 cup white chocolate bits

1/3 cup dark chocolate bits

ICING

1 1/2 cups icing sugar mixture

1 tsp butter, softened

2 tbsp boiling water

2 tsp cocoa powder

Grease a 6cm-deep, 23cm (base) square cake pan. Place yeast, milk and 1 tablespoon of sugar in ajug. Whisk to dissolve yeast. Cover. Set aside in a warm place for 10 minutes or until foamy.

Sift half the flour into a bowl. Sift over cocoa. Rub in half the butter until the mixture resembles finebreadcrumbs. Stir in half the remaining sugar. Sift remaining flour into another bowl. Rub in remainingbutter until mixture resembles fine breadcrumbs. Stir in remaining sugar.

Add half the egg and half the yeast mixture to cocoa mixture. Stir to combine. Turn dough on to a lightlyfloured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm placefor 1 hour or until doubled in size.

Meanwhile, add remaining yeast mixture and egg to flour mixture. Stir to combine. Turn dough on to alightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warmplace for 1 hour or until doubled in size.

Punch cocoa dough down. Turn on to a floured surface. Knead for 5 minutes or until smooth. Add whitechocolate bits. Knead to combine. Roll mixture into 8 balls. Cover. Set aside. Repeat with flour doughand dark chocolate bits.

Preheat oven to 200C/180C fan-forced. Arrange balls, in alternating colours, in prepared pan to form acheckerboard. Cover. Set aside in a warm place for 30 minutes or until slightly risen.

Bake, uncovered, for 10 minutes. Reduce heat to 180C/160C fan-forced. Bake for 25 minutes or untilgolden and cooked through.

Stand in pan for 5 minutes. Place buns top-side up on a wire rack.

To make the icing: Sift half the icing sugar into a bowl. Add half the butter and 1 tablespoon of boilingwater.

Stir until smooth and slightly stiff. Spoon icing into a snap-lock bag. Snip 1 corner from bag. Pipecrosses on to chocolate buns. Sift remaining icing sugar and cocoa in a bowl.

Add remaining butter and remaining boiling water. Stir until smooth and slightly stiff. Spoon icing into asnap-lock bag. Snip 1 corner from bag.

Pipe crosses on to remaining buns. Set aside for 15 minutes.

Recipe: Annalisa Perry, Super Food Ideas

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It’s no secret that I love sweet treats but one of my favourite baked goods is the Hot Cross Bun. I truly have anobsession. I actually stock my tiny freezer full to hoard Hot Cross Buns after Easter like a squirrel going intoWinter!

I was pretty excited to be asked to visit Sweet Street Bakery in Parramatta to see a demonstration of LeanneBeck’s recipe for Hot Cross Buns.

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Sweet Street Bakery, Parramattaby MISS SWEET on Mar 28, 2013 • 9:51 pm 4 Comments

Do you think there’s some kind of Hot Cross Bun rehab for addicts?

These buns were jam packed with spice but lighter in the fruit. So dense with spice that some thought they wereactually wholemeal! In saying that, they aren’t overwhelming in flavour. They have a nice balance in a classic fruitcombination.

Leanne Beck’s Hot Cross Buns Recipe for classic Hot Cross Buns by Leanne Beck fromSweet Street Bakery.

Author: the sticky and sweet

Ingredients2200 grams of bakers flour30 grams of ground ginger90 grams of ground cinnamon30 grams of mixed spice400 grams of currents40 grams of salt60 grams of fresh350 grams of melted butter1 litre of water250 grams of flour250 grams of milk50 millilitres of oilPinch of salt

Instructions1. Preheat oven to 200 degrees Celsius.2. Place flour, ginger, cinnamon, mixed spice, currents, salt, yeast in a mixing bowl with a paddle

attachment.3. Add melted butter to bowl. Turn the machine on to mix on the lowest speed.4. Slowly add water whilst the machine is still mixing.

Print

Sweet Street Bakery (previously known as Short Sweet Bakery) is a little slice of heaven in the mall at Parrmatta.Supported by the local council, I think it’s bringing a little Surry Hills flair to what has been a tired shopping district.

It’s really a breath of fresh air to the neighbourhood and, hopefully, it will bring families, young people and makethose who had previously bypassed the strip to flock to Westfield stop and taste the cake.

The bakery looks like it’s straight from Crown Street. Up-cycled furniture purchased for a steal from online andlocal sources, pretty flowers in little vases, and simple, clean surroundings.

5. Remove mixture from bowl and place in a large bowl and cover with a damp tea towel.6. Once covered place bowl in a warm dry place till mixture has doubled in size.7. After mixture has doubled in size, cut off pieces and weigh out to 120 grams.8. Once mixture is all weighed out, roll each piece into balls and place onto a lined baking tray leaving only

approximately 1.5cm space between each ball.9. Lay a damp towel on top of the balls and place in a warm dry place till once again doubled in size.

10. To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddle attachment andmix till combined.

11. Place topping mixture into a piping bag with a round nozzle of your desired size.12. Once buns have doubled in size pipe the topping onto the buns, pipe long lines from one bun to another

connecting them together. Once piped both the horizontal and the vertical lines, place the hot cross bunsin the oven.

13. The hot cross buns will be ready to come out of the oven when once tapping the bottom you can hear ahollow sound, remove from oven and allow to cool.

There’s a wall of cakes, sweet treats and other goodies to choose from. I can’t say no to a slice of cake so had tosample all that was on offer.

What I really like Sweet Street Bakery is that a lot of attention has been made to the wants and needs of to thelocal market.

The cakes are classic Australian favourites – carrot cakes, simple fruit friands, lamingtons etc, but the flavours areanything but simple. Prices are very affordable, ranging from $3-6 per cake.

My favourites were the light and zesty lime cheescakes, the rich chocolate honeycomb cake and the flaky chickenand corn pies.

It makes a big difference to me that Leanne Beck chooses halal meats and farm-fresh ingredients. I think thatshows attention to the markets’ wants and trends for the wider Sydney scene is heading.

The hand-made marshmallows with toasted coconut was probably my least favourite, I’m just not a big fan ofmarshmallows. The portion size was generous and would be a favourite with kids.

Shanshan from Food is our Religion took the marshmallow to another level, breaking off a few pieces to pop in hermocha.

TweetTweet 3 Like 6 0 StumbleUpon

Sweet Street Bakery

Shop 17, 162-172 Church St, Parramatta, NSW.

Visit the Sweet Street Bakery Facebook page for specials and more details.

Disclaimer: Miss Sweet was invited to visit Sweet Street Bakery as guests of the bakery. All food and beverageswere provided complimentary.

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Top Easter Hot Cross Buns

Like 10k

If you didn’t know, Easter is next weekend.

Which means four, blissful days of sitting in your sweats, eating nothing but chocolate and hot cross buns.

Basically, our epitome of ‘ the best weekend ever’.

Well Urbanites, because we love you and we are ridiculously thoughtful.

We upped our calorie intake, and searched all across Sydney for the 'Best Buns in Sydney'.(Not those kinds of buns, get your mind out of the gutter)

The mighty hot cross bun, the staple of Easter.

With their sweet, spicy goodness smouldered in melting butter.

How they've adapted in recent times, no longer limited to currents and raisins but, have been developedinto a hybrid bun.

Consisting mainly of ‘gods gift to man’ – chocolate.

Here are our must try buns:

Labancz Patisserie, Rozelle

Labancz patisserie in a tradition French bakery and café, boasting a delicious range of hand made treats,that are delivered straight from the oven to your mouth.

And we know as much as you do, if it's French and pastry, it’s going to be delicious.

Make sure you pop by in the morning when these traditional buns are fresh and still warm.

You can thank us later.

Where: Labancz Patisserie - 719 Darling Street RozelleWhen: Tues - Sat 7am - 4pm, Sunday 7am - 2pm

Le Pain Quotidien, Double Bay

Le Pain Quotidien are bringing out the big guns in their fight for the best buns in Sydney.

Already known for their delicious, fresh and irresistible baked goods. They have added hot cross buns tothe menu.

‘We are serving authentic hot cross buns with our special twist and also introducing Belgium chocolatehot cross buns. Using our classic special recipe we use various spices such as nutmeg and cinnamon. Thetraditional buns include dried raisins, apricots, sultanas and blackcurrant. Our exquisite chocolate buns areflavoured with dark chocolate and are perfect to eat anytime of the day. I enjoy them straight out of theoven with lashings of butter!’ Says Vincent Girardin, head Baker at Le Pain Quotidien in Double Bay.

You heard the man, get buttering.

Where: Le Pain Quotidien - 15 Knox St, Double BayWhen: Monday – Sunday, 8.00am-9.00pmPrice: $1.95 each or 6 for $9.95.

MakMak, Newtown

What do you get when you cross the Australian’s finest made macorons with Easter?

You get hot cross bun macarons from MakMak.

Okay, they’re not exactly hot cross buns but they’re just as good, if not better.

Handmade in Sydney, using the finest quality ingredients you can taste these little babies in two flavours:Sour Cherry & Dark Chocolate and Rum & Raisin.

We're practically salivating on ourselves at the thought of these.

Where: MakMak - 601 King St, NewtownWhen: Tuesday to Saturday, 11.00am – 7.00pmPrice: $35 per dozen

Short Sweet, Parramatta

Although a recent addition to the burgeoning food scene in Parramatta, this hot cross bun recipe has been14 years in the making with inspiration from acclaimed baker Leanne Beck. Short Sweet's hot cross bunflavours include the traditional spice & raisin, as well as spelt, rum & raisin.

And of course our favourite, chocolate.

These buns are more on the dense and larger size than the standard hot cross bun, but we aren’tcomplaining.

Where: Short Sweet - Shop 17, 162-172 Church St, ParramattaWhen: Mon - Fri: 6:00 am - 6:00 pm, Sat: 8:00 am - 4:00 pmPrice: $2.50 each (for a 120 gram bun), or 12 buns for $25

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Home > Sydney > Coffee | Cake Shops | Cafes | Bakeries | Afternoon Tea

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by Nini (subscribe)Happy little writer. Love writing about = Food. Festivals. Film.Comedy. Nature. A Bunch Of Good Stuff In Between :-) Checkout my food blog www.bambinaincucina.com and join me on

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Published March 26th 2013

Creative, innovative and oh so tasty treats at Sweet Street

As we took a stroll through the mall in Parramatta, we came upon abusy little bee of a bakery and we were thrilled to see it was the onewhere our date was to be. Sweet Street Bakery was bustling withhungry individuals ready to pick their poison, be it a freshly baked pie,a chocolate éclair laden with creamy custard, or a healthy scoop ofsalad. Newly launched in early 2013, Sweet Street Bakery isn't youraverage buns and Bakewells kind of operation. It offers a caféexperience with a unique and creative selection of French inspiredsweets and savouries. With my main mission being to sample theirEaster buns in preparation for, well, Easter of course, I was a littletaken aback to be informed that the Easter buns were sold out. It wasa Thursday morning a couple of weeks out from Easter so you canimagine my surprise that they'd already been snapped up. No matter,a little hiccup like that wasn't to flummox me or my hospitable hostand owner of Sweet Street, Leanne.

We were seated in a little nook out of the way, so we could observethe goings on of the establishment and enjoy the atmosphere. Thedecor was light, bright, innovative and comfortable. The tables arefashioned from recycled wooden electrical cord spools turned on theirsides, with simple stools to sidle up to them. I loved the idea of re-purposing something that is so far removed from the cafe furniturescene and integrating it perfectly. Not to mention they lookedawesome and added a lot of character. There's also seating outsideso you can have a bit of a people-watch as well as look out over tothe gorgeous old church and its grounds. Visually you're covered, soto entertain your ears, every Saturday morning you can catch livemusic right outside the bakery.

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Back to the all important food.We started with a few drinksnaturally, my other halfordering a cappuccino in a jiff,but true to form I was ummingand ahhing over my order.Leanne being the professionalshe is, could sense what Iwould desire, suggesting Isample a pot of soy chai tea.Not just any chai tea though Imight add. The spice blend iscrafted in-house to herstandards, to pack a realpunch. Not shying away from a little extra spice, which is what trulysings chai to me. I was sold instantly, how did she know me so well?The chai was everything she described, a smooth but spicy hit ofchai, served in a gorgeous green pot just to round off the experience.Unlike any chai I'd tried before, I'd have to recommend that all chailovers give it a go, and any chai sceptics would surely be converted.

When it came down to some foodie fuel, we were choosing between2 tasty pies. We could have had both, but not being gluttonous wesettled on just the one, the chili beef pie. The pie had crispy, flakypastry encasing the luscious beef that had just the right amount ofchili. It let you know it was there, but in a polite and pleasant manner.All meat used in the pies is Halal, which is in high demand in the areaSweet Street is located. The pies and a range of varying and excitingsalads are available for $5, so you can accompany your naughty piewith a bit of healthy salad for good measure.

Chilli beef pie - $5large image

Luckily for me, a hot cross bun was toasted up for me to try. It had allthe hearty, spice flavour you'd expect from an Easter bun, made allthe better by a slather of butter to top it off. With the obviously highturnover of these little buns you can be sure to get a fresh, fluffyproduct for your Easter feast. Along with the bun, we tasted an itemI'd had my eye on, the panna cotta raspberry lamington. Yes, it tastedas good as it sounds. Moist and chocolatey with a lovely layer ofraspberry to cut through the richness.

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Hot cross bun ready for Easterlarge image

Panna cotta raspberry lamington -$4.50

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Some tarts and a big bowl of saladwaiting for you

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Assortment of goodies you may findat Sweet Street

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Banana bread, apple muffins andmore

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Shortbread, croissants and creamypeach cakeslarge image

Now, while that is all we partook in while we were there, we did in facttake a little haul of goodies home to enjoy. I would love to give anextremely honourable mention to the walnut shortbread, lemonmeringue tart, fig and apple tart and the carrot cake. Clearly I didn'tmind being a glutton behind closed doors and I just revealed howmuch of a piggy I really am, but what the heck.

There is an enchanting variety of breads, cakes, pastries, pies,salads and more. It really is worth the trip, I will most certainly beback to try some of the fruit tarts and the intriguingly flavoured eclairs.The staff were super friendly and the appropriate amount of attentive.Owner Leanne was also a really down-to-earth, welcoming personwho is worth popping in to say hello to. I really enjoyed our chat andher amusing candour. Sweet Street has got what it takes. It leavesyou content, charmed and undoubtedly planning your next visit assoon as you step out the door.

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Why? Come for the delicious and divinely crafted edible treats, stayfor the cool, casual atmosphere and charming serviceWhen: Open 6am-6pm Monday - Friday; 8am-4pm Saturday &SundayPhone: 0488 433 019Website: www.facebook.com/pages/Sweet-Street-Bakery/139723099539216Where: Shop 17, 162 - 172 Church Street, ParramattaCost: Varies, but definitely reasonably priced

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Delicious spiced hot cross buns are an Easter staple. If you can't make it to Short Sweet Bakery in Parramatta to try theirdelicious hot cross buns, do the next best thing and bake your own at home with the bakery's very special recipe.

IngredientsBun ingredients:2200 grams of bakers flour30 grams of ground ginger 90 grams of ground cinnamon30 grams of mixed spice 400 grams of currents40 grams of salt60 grams of fresh 350 grams of melted butter1 litre of water

Topping ingredients:250 grams of flour250 grams of milk50 millilitres of oilPinch of salt

Method1. Preheat oven to 200 degrees Celsius. Place flour, ginger, cinnamon, mixed spice, currents, salt,yeast in a mixing bowl with a paddle attachment.2. Add melted butter to bowl. Turn the machine on to mix on the lowest speed.3. Slowly add water whilst the machine is still mixing.4. Remove mixture from bowl and place in a large bowl and cover with a damp tea towel.5. Once covered place bowl in a warm dry place till mixture has doubled in size.6. After mixture has doubled in size, cut off pieces and weigh out to 120 grams. 7. Once mixture is all weighed out, roll each piece into balls and place onto a lined baking trayleaving only approximately 1.5cm space between each ball.8. Lay a damp towel on top of the balls and place in a warm dry place till once again doubled insize.9. To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddleattachment and mix till combined.10. Place topping mixture into a piping bag with a round nozzle of your desired size.

Hot cross bun recipe

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11. Once buns have doubled in size pipe the topping onto the buns, pipe long lines from one bunto another connecting them together. Once piped both the horizontal and the vertical lines, placethe hot cross buns in the oven.12. The hot cross buns will be ready to come out of the oven when once tapping the bottom youcan hear a hollow sound, remove from oven and allow to cool.

Short Sweet Bakery, Parramatta

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