Hot cross buns are similar to your traditional enriched dinner roll, and our take is a savory version enriched with rich & buttery Pearls Specialties Castelvetranos.
Recipe and image attributed by Chef Joe Sasto
Ingredients
Tangzhong:
- 2 Tbsp bread flour
- 2 Tbsp water
- 4 Tbsp whole milk
Bread Dough:
- 2.5 cups bread flour
- 1 Tbsp instant yeast
- 3/4 tsp salt
- 1/2 cup whole milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2tsp allspice
- 1/4 cup granulated sugar
- 3 Tbsp unsalted butter, softened
- 1 whole egg
- 1 jar Pearls Castelvetrano Olives
Egg wash:
- one egg
- splash of milk
Orange Butter
- 1-2 cloves garlic
- 1/4 cup butter
- 1/4 cup orange marmalade
Cross Mix
- 2 Tbsp AP flour
- 2 Tbsp milk
- 1/2 tsp oil
Cooking Instructions
- For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
- Once thick, remove from heat and let it cool to room temperature.
- For the primed yeast mixture, add and mix together. Store in a warm area and let sit for 10 minutes.
- In a stand mixer bowl, add the dry ingredients. Add in milk and yeast mixture, the tangzhong mix, and a whole egg. Mix on low speed, scraping the sides occasionally.
- When dough starts coming together, increase speed to medium-low. Gradually add butter until incorporated and nothing sticks to the sides. About 5-7 minutes. During the last few minutes of mixing, add in smash or chopped olives, drained from the jar liquid.
- Dump dough onto a work surface and roll into a tight ball.
- Place dough into a lightly greased bowl and cover with a damp towel. Let rise at room temperature for 1-2 hours, or doubled in size.
- Punch dough down and dump onto a lightly floured work surface, and divide into 9 equal pieces (75 g each).
- Lightly grease a 9×9 inch baking dish, roll dough pieces into small tight balls and place into the baking dish in rows of three. Cover with a damp towel and let proof for 1-2 hours.
- Brush with egg wash (egg beaten together with a splash of whole milk). Bake in a preheated oven set to 350F for 28-30 minutes.
- For the orange garlic butter, finely chop garlic and add to a cold pan with unsalted butter. Heat over medium heat. Sweat the garlic for 30 seconds and immediately remove from the heat. Stir in orange marmalade
- Remove buns from oven and immediately brush with orange butter and flaky salt.
