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RECIPE BOOK

Chai-spiced Crème Brûlée

(coming soon)

Apple Crumble Cupcakes

(find in blog)

Cinnamon Rolls

Sticky Toffee Pudding

(coming soon)

Chocolate Brownies with Caramel

(coming soon)

Churros with Butterscotch Sauce

(coming soon)

 
 
 

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THIS WEEK'S RECIPE

Hot Cross Buns

What do you need?

The buns

  • 500g White Bread Flour

  • 10g instant yeast

  • 1 teaspoon salt

  • 250ml full cream milk

  • 60g brown sugar

  • 80g butter, softened

  • 2 large eggs

  • 2 teaspoons mixed spice

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 60g (1/4 cups) seedless raisins or sultanas

  • 80g mixed peel (optional)

 

The hot crosses

  • 125g white bread flour

  • 125ml full cream milk

  • 1 spoon softened butter

  • 1 pinch baking powder

 

Glaze

  • 60g castor sugar

  • 60ml water

 

What do you do? 

  • Preheat the oven to 180C.  

  • Sift the flour into a medium-sized bowl. 

  • Add the yeast to the one side of the flour, and the salt to the other.  DO NOT place the salt and the flour on top of each other, as this will kill the yeast. 

  • Pour the milk into the bowl with the flour, add the softened butter and the eggs and slowly mix the ingredients together until fully incorporated. 

  • Sprinkle in the spices, raisins/sultanas and mixed peel.

  • Using a dough hook, or your hands, knead the dough for approximately 5 minutes on a medium speed.  The dough will look sticky, but fear not... it will be easier to handle when you turn it out onto a floured surface (a little later).  

  • Transfer the dough into an oiled bowl, cover with a damp cloth or cling wrap and place in a warm spot. 

  • Leave the dough to prove until it has doubled in size.  This should take about an hour, but could take longer if it is particularly cold. 

  • Once the dough has doubled in size, turn the dough out onto a floured surface.  

  • Divide the dough into 12 or 15 equal sized balls, and place into a baking dish or on a tray that has been smeared with butter.  space the balls about 2cms apart.  

  • Cover the tray or baking dish with a damp towel or cling film and set aside to prove for a further 30 minutes.  

  • In the meantime, mix together the ingredients for the crosses.  The mixture should form a thick paste capable of piping.  

  • Once the balls have risen a little, use a piping bag, or squeeze bottle to neatly pipe crosses onto the balls of dough.  

  • Place the oven dish into the preheated oven and bake for 20 minutes or until golden brown. Be careful of placing two trays in the oven at the same time, as this may make it difficult to get the golden brown colour you are after.  

  • Meanwhile, mix the sugar and water together for the glaze in a small saucepan.  Heat gently, bringing the mixture to a simmer, and then turn off the stove.  

  • As soon as the hot cross buns are ready, remove from the oven and brush the surface of the buns with the glaze.  

  • Serve immediately... with butter.  Tons of butter.  

ABOUT ME

"Stacking her paper, stacking her cake up; she grinds from Monday to Friday, works from Friday to Sunday!" - Beyoncé, 6 Inch, Lemonade

Sweet Cheeks is the journey of a full-time actuary and part-time baker.  Borne from the inability to resist all things delicious, Sweet Cheeks combines mouth-watering desserts with, well, men we all wish we could taste too.