Ben Tunnicliffe, Sennen Cove

The Michelin Guide 2016
Good Food Guide 2016
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BEN AT SENNEN BLOG

Easter Indulgence Pastry Chef Amy's Hot Cross Bun Recipe is perfect for Easter by the Seaside
30th, 2017 6:04 pm
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When it comes to Easter, you can't beat indulging in a lovely, spicy fruit, sticky hot cross bun. Packed with flavour these are Pastry Chef Amy's real hot cross buns. A real indulgence over Easter as you enjoy commanding views of the unspoilt Sennen Bay.
 
Ingredients
 
625g Strong White Flour
1tsp Salt
45g Unsalted Butter
85g Sugar
1 Zest of a Lemon
1 1/2tsp Yeast
1 Egg
275ml Milk
125g Sultanas
1tsp Cinnamon
1/4tsp Grated Nutmeg
1tsp Mixed Spice
 
Topping
2tbsp Plain Flour
1tbsp Golden Syrup sultanas
Enough water to make a paste
 
Method
 
In a bowl have the flour, salt, sugar, lemon zest, yeast and spices. Mix them all together. Add the butter to form breadcrumbs using your fingertips.
 
Make a well in the middle of the bowl and pour in the tepid milk and egg and bring in the flour to form a sticky dough.
 
Knead the dough until it becomes smooth and stretchy. Have a lightly floured surface and knead the sultanas into the dough.
 
Shape the dough into a ball and place into a greased bowl, cover and leave to prove for 1hour. Knock back the dough and cut into 12 equal pieces, shape into balls but slightly push down to form a bun shape. Place onto lined tray, cover and prove for another 40mins.
 
For the topping have the plain flour in a bowl and add water to form a paste, enough so it’s easy to pipe. have some golden syrup warmed up so that it’s easy to gloss the buns.
 
Pipe the topping on the buns making a cross from the middle. Cook the buns @180c for 15minutes.
 
Once cooked use a pastry brush and gloss the tops of the Buns with the warm golden syrup and then leave the buns to cool.

Delicious!

Why not come into the restaurant and try Amy's Hot Cross Buns for yourself.

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