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Boo To A Goose

HOT CROSS BUN X CINNAMON SWIRL RECIPE

11th April 2020

I wanted to make some hot cross buns for Easter but I felt they could do with an update – hence the hot cross bun x cinnamon swirl recipe was born.

They are easier than they look to make and nothing smells as good as these throughout the entire baking process .

Throughout the recipe there are some simple swaps you can do to make them your own which I shall put in brackets alongside applicable ingredients.

Eat fresh out the oven or when eating the next day split, grill and spread with butter and marmalade or apricot jam – heaven!

Hot Cross Bun X Cinnamon Swirl Recipe – Makes 12

INGREDIENTS

  • 1 TABLESPOON ACTIVE DRY YEAST
  • 110G CASTER SUGAR 
  • 375ML LUKEWARM MILK 
  • 635G PLAIN FLOUR 
  • 2 TEASPOONS MIXED SPICE (ground ginger/nutmeg/orange zest)
  • 2 TEASPOONS GROUND CINNAMON 
  • 50G UNSALTED BUTTER, MELTED 
  • 1 EGG 
  • 240G SULTANAS (dark chocolate chips)
  • 55G CANDIED MIXED PEEL, OPTIONAL 
  • 75G PLAIN FLOUR, EXTRA 
  • 80ML WATER 

GLAZE

  • Apricot Jam (honey/maple syrup/marmalade)

FILLING

  • 50G BUTTER MELTED
  • 2TSP GROUND CINNAMON
  • 50G CASTER SUGAR
  1. Line a 9×12 Inch brownie pan with greaseproof paper.
  2. Place the yeast, 2 teaspoons of the sugar and the milk in the bowl of a stand mixer or large bowl if making by hand. After a few minutes the mixture will start to foam, indicating that the yeast is active. Add the flour, mixed spice, cinnamon, butter, egg, sultanas, mixed peel and remaining sugar to the yeast mixture and mix until a sticky dough forms. Knead the dough with the dough hook/by hand for 4/8 minutes or until elastic. Place in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 1 hour until doubled in size. While the dough is rising combine the filling ingredients in a small bowl. Once risen, roll the dough on a floured surface into a large rectangle approx 5ml thick and brush with the filling. Roll the dough long-side-in to make a long sausage. Cut into 12 pieces and sit spiral side up in rows of 3 in your lined tin leaving plenty of room between each one. Cover with a damp cloth and set aside in a warm place for 30 minutes until risen. Meanwhile preheat oven to 200°C.
  3. Place the extra flour and the water in a bowl and stir to combine. Place in a piping bag or a plastic bag with one corner snipped off, and pipe crosses on the buns. Bake for 25-30 minutes or until golden and springy to touch. 
  4. Once out of the oven brush with warmed apricot jam to create a glossy finish.

And there you have it – divine fluffy rolls that will not only please the traditionalists but get people talking and excited to try.

Give it a go – I promise it’ll become your new favourite recipe.

Chocolate and peanut butter brownies

3rd July 2019

Ready in under an hour and honestly the best brownie you will ever make!!

OH MY LORDY. Stop whatever you are doing and look at these chocolate and peanut butter brownies. They are OUT OF THIS WORLD. No seriously. They have it all; a wafer thin crust yielding to fudgy dense chocolatey brownie filled and a crunchy layer of peanut butter and milk chocolate chunks – what could be better!!

Chocolate and peanut butter brownie

The best thing about these brownies is that you can totally make them your own! Perhaps you want to use almond butter and change out the milk choc chunks for whole almonds and add some orange zest in the batter to make delicious almond and orange brownies. (I mean – why wouldn’t you!!) Whatever you do with this recipe i implore you to give it a go – you WILL NOT BE DISAPPOINTED!

Ok on the technical front I often get asked how I get them so fudgy and gooey. The secret is to take them out of the oven when they are still wobbly….now i don’t mean – fat arse in thin leggings wobbly- but I mean just ever so slightly underset when you gently tap the tray. Follow the timings and temp I give to the letter, or number rather, and you wont go wrong!

  • 500g Crunchy peanut butter (I use this one)
  • 150g Milk chocolate
  • 225g Unsalted butter
  • 400g Dark chocolate
  • 4 Eggs
  • 225g Caster sugar
  • 175g Light brown soft sugar
  • 1tsp Vanilla extract
  • 150g Plain flour
  • Line a 20cm x 30cm brownie tin with baking parchment and pre heat the oven to 180’c.
  • Melt together the dark chocolate and butter in a large saucepan very gently over a low heat until smooth and glossy
  • Remove from heat and stir in both sugars, the eggs and the vanilla, beating quickly until well combined
  • Sift in the plain flour and stir well.
  • Pour half of the mixture into the tin and spread evenly to cover the base of the tin – place in the freezer for 10 mins to firm up
  • Whilst the brownie base is in the freezer, warm the peanut butter in a small pan over a gentle heat until pourable.
  • Chop up the milk chocolate generous chunks
  • Grab brownies from the freezer and spread the soft peanut butter over the top, levelling and pushing right to the edge with a palette knife or back of a spoon. Top with chocolate chunks.
  • Pour remaining brownie mix over peanut butter and choc chunks and spread evenly to create a smooth top with no peanut butter showing.
  • Bake in a preheated oven for EXACTLY 30 MINUTES> I PROMISE THEY ARE DONE AT THIS POINT.
  • Leave to cool for 10 mins before putting in the fridge to completely set for at least 2 hours. Remove from the fridge and cut into pieces, place in your favourite cake tin or stand and keep at room temperature to serve and enjoy.
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G E O R G I E
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My favourite cake to date.. created for my beautiful Sister in Law and Brother for their big day back in September… G gave me complete free reign and this was the result!
#bespokeweddingcake #cakereel #weddingcake #cakeartist #cakeart #weddingcakesideas
J A S P E R
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A very precious Christening cake for gorgeous Jasper.
Smoked salmon and creme fraiche blinis•Cauliflow Smoked salmon and creme fraiche blinis•Cauliflower cheese croquettes •Goats cheese and fig chutney tartlets••Glazed belly pork with butter seared scallop, celeriac purée and chorizo sourdough crumble••Honey and 5spice duck breast, potato gratin, creamed carrot, charred hispi and a port reduction•Chocolate brownie with feta cream and cherry compote•
S T I R : U P : S U N D A Y
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Yes! It really is that time already… get those Christmas cakes and puddings done and dusted so they have time for a long soak in a booze of your choosing! For my tried and trusted CC recipe follow the link in my bio ❤️

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South Brentor Farm
Tavistock
Devon
PL19 0NW
07791960116

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