Crispy Garlic Hot Cross Buns
Crispy garlic hxb using Maldon Garlic Flaky Salt AD
Makes: 12 buns
Prep/Cooking Time: 1.5 hrs + proofing time
Ingredients
For the Dough:
240ml Whole Milk
100ml Water
30g Granulated Sugar
7g Instant Yeast
1 Large Egg
545g Plain Flour
40g Wholemeal Flour
10g Salt
20g Chives, finely sliced
25g Flat Leaf Parsley, finely minced (stalks and all)
60g Softened Unsalted Butter
For the Filling:
6 Tbsp Toasted Sesame Seeds
6 Tbsp Crispy Garlic
2 Tsp Maldon Flaky Garlic Salt
60g Olive Oil
To Garnish:
50g Plain Flour
50g Water
50g Unsalted Butter
Maldon Flaky Garlic Salt, to serve
Method:
Heat the milk and water until lukewarm, around 35°C. Transfer to a bowl of a stand mix and stir the sugar and yeast through. Let sit for a couple of minutes before adding the egg, flours and salt.
Knead the mixture on medium speed until a dough forms. Then, tip the herbs in and little by little, add the butter. Knead until a smooth dough forms, and pulls away from the sides of the bowl, 7-10 mins. You know the dough is ready if you take a small piece and gently stretch it until you can see through it without the dough tearing.
Cover the dough and let it proof for 1 hour, or until doubled in size.
Meanwhile, grease and line a rectangular tin. Stir the filling ingredients together. Make the flour paste for the crosses by mixing the 50g of flour and water until a smooth paste forms, transfer into a piping bag until ready to pipe.
Divide the dough into 12 pieces, around 85g each. Gently stretch each piece into a rectangle, until the dough is around 1-2cm thick. Scoop ½ tbsp worth of filling onto each rectangle and spread into an even layer.
Roll each rectangle up, pinch and tuck the sides under and place each roll into the greased pan. Cover and proof for another 45 minutes - 1 hour, until the buns have grown by half their size.
Preheat the oven to fan 190°C. When proofed, snip the very end of the piping bag and pipe the crosses on. Slide the buns into the oven and bake until golden, 20-25 mins.
Once they come out, let them cool for 5 mins, then transfer the hot cross buns onto a serving tray. Brush with the melted butter and finish with a sprinkle of Maldon flaky garlic salt.
