Makes approximately 6 burgers Ingredients: 800g chicken thigh filletsjuice of 1 lime1/4 cup finely chopped fresh coriander1/4 cup finely chopped flat leaf parsley3-4 cloves of garlic, crushed1/2 tsp dried oregano1tsp salt2tbsp olive oil Smashed avo: 2 avocados,...
Hot Cross Bun Focaccia
ᛎ Jump to recipe
It wouldn’t be Easter without some HCB and if you know me by now you’ll know I like to transform everything into a focaccia!
These were UHmazing! The spices, the dark brown sugar, the raisins, the glaze
Ingredients:
Dough:
- 100grams raisins soaked in 200mls hot water
- 450mLs warm tap water (not hot)
- 2 teaspoons honey
- 1/2 sachet yeast (4g)
- 1 tablespoons olive oil
- 500 grams plain flour or bread flour
- 2 teaspoons mixed spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 tablespoon salt
Cinnamon mixture:
- 1/2 cup dark brown sugar
- 1/2 cup unsalted butter, melted
- Zest of 1 orange
- 1 teaspoon mixed spice
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
Glaze:
- 100 grams icing sugar
- 1 tablespoons fresh orange juice
Same Day Method:
- Soak raisins in hot water and set aside.
- Whisk warm water, yeast, olive oil, and honey in a deep bowl until incorporated.
- Drain raisins well.
- Mix in flour, mixed spice, cinnamon, ground ginger, salt and drained raisins until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
- Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
- After 15 minutes, stretch and fold the dough.
- Cover and rest for another 15 minutes before you stretch and fold the dough again.
- Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
- Mix the brown sugar, melted butter, orange zest, mixed spice, ground cardamom and cinnamon.
- Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper and pour 3/4 of the cinnamon mixture into the tray.
- Tip the dough in the tray. Fold the dough into thirds like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top.
- Cover and proof for another 1.5 hours at room temperature.
- Pre heat your oven at 220C.
- Drizzle dough with the reminder of the cinnamon mixture and dimple the dough.
- Bake on the lowest rack of the oven for approximately 20-30 minutes or until golden.
- Once focaccia is baked, allow it to cool for at least 30 minutes.
- Whisk the glaze in a small bowl until you have a smooth paste. Place glaze into a piping bag or small plastic zip lock bag.
- Slice focaccia into desired sizes and pipe crosses over each piece.
Overnight Method:
- Soak raisins in hot water and set aside.
- Whisk warm water, yeast, olive oil, and honey in a deep bowl until incorporated.
- Drain raisins well.
- Mix in flour, mixed spice, cinnamon, ground ginger, salt and drained raisins until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
- Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
- After 15 minutes, stretch and fold the dough.
- Cover and rest for another 15 minutes before you stretch and fold the dough again.
- Cover the dough with cling wrap and place in the fridge overnight.
- The following day: Mix the brown sugar, melted butter, orange zest, mixed spice, ground cardamom and cinnamon.
- Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper and pour 3/4 of the cinnamon mixture into the tray.
- Tip the dough in the tray. Fold the dough into thirds like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top.
- Cover and proof for 1.5 hours at room temperature.
- Pre heat your oven at 220C.
- Drizzle dough with the reminder of the cinnamon mixture and dimple the dough.
- Bake on the lowest rack of the oven for approximately 20-30 minutes or until golden.
- Once focaccia is baked, allow it to cool for at least 30 minutes.
- Whisk the glaze in a small bowl until you have a smooth paste. Place glaze into a piping bag or small plastic zip lock bag.
- Slice focaccia into desired sizes and pipe crosses over each piece.
Tips/Substitutions:
- Keep in and airtight container for 3-4 days.
- Best served warm
- Leave raisins out for a fruitless option.
Did you make this recipe?
I love seeing what you cook! Tag me on Instagram @rossanos.casa
Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
Follow me
Popular AF recipes
Chicken and Leek Pies
Ok, let's cut the crap - CLICK HERE to download a PDF printable of this recipe to keep - Enjoy, Marylin xxx Ingredients: Large handful of mushrooms - diced3 celery stalks - diced500g thigh fillets - small cubes1 large carrot - diced3 cloves of garlic - crushed2 tbsp...
Lemon and Ricotta Pasta
This dish is PERFECT for this warm weather season where you don't want to stand at the stove and slave. It is a no cook sauce and I have to say it is one of the most easy yet delicious meatless Monday dishes I have created..Ingredients: 500g pasta, spaghetti (you can...
Cookbooks
One Bowl Dinners
This cookbook has 15 one bowl recipes from curries to kofta to stiry frys to a baked risotto. I have made sure each is full of flavour but also
super easy to make.
Delicious AF Dinners Cookbook
Meal ideas that will have you trying new recipes and flavours but not stressing out.
1 Dough 10 Recipes Cookbook
My super simple “holy grail” dough recipe along with easy, tasty savoury and sweet winners.
There are no reviews yet. Be the first one to write one.
Wanting to host a dinner party at home?
Subscribe to get a free dinner party menu: