BACON HOT CROSS BUNS

Hot cross buns with bacon? This must be the perfect invention for an Easter weekend brunch, created by the guys at delicious (who else?!)

CAPABLE COOKS / SERVES 12 / PREP 45 MINS / COOK 25 MINS

INGREDIENTS

ULTIMATE BUN BASE

1 and 2/3 cups (250g) strong (baker’s) flour

½ cup (50g) milk powder

¼ tsp dried yeast

1/3 cup (80ml) maple syrup

HOT CROSS BUNS

1 and 2/3 cups (250g) strong (baker’s) flour, plus extra to dust

1 egg

100g unsalted butter

1/3 cup (70g) store-bought caramelised onion 1 tbs wholegrain mustard 2 tbs each finely chopped sage & chives 200g streaky bacon rashers, 50g finely chopped, 150g left as strips 200g fontina cheese, coarsely grated ½ cup (125ml) maple syrup

METHOD

1 For the base, combine all ingredients with 200ml water in a bowl, cover with plastic wrap and stand in a cool, dark place for 12 hrs to double in size.

2 For the buns, lightly dust a baking tray with flour. Place bun base in a stand mixer fitted with the dough hook. Add flour, egg, butter, onion, mustard, chopped sage, chives, finely chopped bacon, half the fontina and 1 tsp each salt flakes and cracked black pepper, and knead for 8 minutes or until mixture forms a ball.

3 Transfer to a lightly floured work surface. Divide into 12 even pieces and roll into tight balls. Transfer to prepared tray, spaced 5mm apart, and cover with a clean damp tea towel. Set aside for 1 hour to rise slightly.

4 Preheat the oven to 200°C.

5 Splash a little water into oven to create steam (this helps buns expand before forming a crust), then bake for 20 minutes or until golden. Scatter buns with remaining 100g cheese and use bacon rashers to make crosses on top, overlapping slightly. Bake until bacon is crispy.

6 Meanwhile, bring maple syrup to the boil over high heat. Keep warm. Remove buns from oven, brush with maple syrup and cool for 30mins before serving.