Slice open hot cross buns, fill with ice cream and top with pumpkin butter or bacon caramel.
Hot Cross Buns with Pumpkin Butter and Bacon Caramel
Hot Cross Buns
Ingredients
- Hot Cross Buns
- 375 ml (1 ½ C) bread flour
- 375 ml (1 ½ C) cake flour
- 10 g instant yeast
- 60 ml (¼ C) castor sugar
- 5 ml (1 t) cinnamon
- 5 ml (1 t) cloves
- 5 ml (1 t) nutmeg
- 5 ml (1 t) white pepper
- 375 ml (1 ½ C) chocolate chopped
- 250 ml (1 C) warm milk
- 125 ml (½ C) butter
- 3 eggs
- For the cross
- 60 ml (¼ C) flour
- 30 ml (2 T) water
- 5 ml (1 T) sugar
Method
- Preheat the oven to 180°C.
- Mix yeast, warm milk and sugar in a jug and set aside.
- Combine the remaining dry ingredients in a large bowl.
- Add the chocolate.
- Beat the eggs into the yeasty milk and add to the dry ingredients in the bowl.
- Knead while slowly adding butter until smooth.
- Shape into small bun sized balls and place in a greased pan. Allow sufficient space between each ball for proofing.
- Allow to proof until doubled in size.
- For the cross, combine all the ingredients in a small bowl and transfer into a piping bag.
- Pipe the cross over the buns and bake for 20-25 minutes.
Pumpkin Butter
Ingredients
- 500 g Eskort Minced Bacon
- 500 g pumpkin
- 45 ml (3 T) olive oil
- 60 ml (¼ C) butter
- 5 ml (1 t) vanilla essence
- 45 ml (3 T) brown sugar
Method
- Pan-fry the bacon until crispy.
- Toss pumpkin in olive oil, sugar and vanilla. Place on a greased baking tray and roast in the oven for 10 – 15 minutes.
- Place the pumpkin, bacon and butter in a food processor and blend until smooth.
- Refrigerate before serving.
Bacon Caramel
Ingredients
- 250 ml (1 C) castor sugar
- 45 ml (3 T) butter
- 60 ml (¼ C) cream
- pinch of salt
- 500 g Eskort Minced Bacon
Method
- Heat sugar in a pan over moderate heat. Swirl the pan gently as the sugar starts to melt.
- Add the rest of the ingredients and stir gently.
Serve
Tip
Use store-bought hot cross buns to save time.
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