Journal

Indulge a little...

We are big fans of hot cross buns. We've had our eye on them since they cheekily appeared in stores only days after Christmas. We've restrained ourselves until now and boy have they been worth the wait! As we sit and enjoy a much-anticipated pre Easter hot cross bun in the studio we want to share how we will be treating ourselves this Easter.
Here's a favourite recipe for Hot Cross Buns we love, as taken from Gourmet Traveller

Buns
750 gm (5 cups) plain flour, sifted
55 gm (¼ cup) caster sugar
2 tsp (14 gm) dried yeast
1 tsp allspice
½ tsp cinnamon
250 gm (1½ cups) sultanas
100 gm candied orange peel, coarsely chopped
orange, finely grated rind only
300 ml milk 
100 gm unsalted butter, coarsely chopped
egg 

Glaze
55 gm (¼ cup) caster sugar
¼ tsp mixed spice


Broste Copenhagen tableware
Step one

Combine 700 gm flour, sugar, yeast, spices, sultanas, orange peel and rind and 1 tsp sea salt in a bowl. Gently warm milk and butter over a low heat until butter melts and mixture is tepid. Add egg to milk mixture and whisk. Make a well in the centre of flour mixture, add milk mixture and stir. Turn dough onto a floured surface and knead for 10 minutes or until smooth. Place dough in a lightly oiled bowl, cover with plastic wrap and stand in a warm place for 40 minutes or until doubled in size. Knock back dough and cut into 16 equal pieces. Knead each piece into a ball, place in a lightly greased 22cm-square cake pan, cover with a damp tea towel and stand in a warm place for 40 minutes or until doubled in size.

Step two

Preheat oven to 220C. Combine remaining flour and ¼ cup water and stir to a smooth paste. Spoon into a piping bag fitted with a fine nozzle. Pipe lines down each row to form crosses. Bake for 10 minutes, then reduce temperature to 200C and bake for another 10 minutes or until golden. (They’re ready when they sound hollow when tapped).

Step three

For glaze, combine ingredients with ¼ cup water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil, reduce heat and simmer for 1-2 minutes. Brush glaze over hot buns, then transfer to a wire rack to cool.


Big nest storage cabinet

Tavolone Table and Panca Lunga 

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