With my tail between my legs, having lost to my friend at the Easter Show (again), I decided to take my buns and teach them a lesson with the a slop of apple and custard. And the result was, well, damn scrumptious.
My Hot cross bun dough
1 1/4 cups (300 ml) milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
1/8 cup (20 grams) all purpose flour
2.5 tablespoons (20 grams) cornstarch
2 granny smith apples, peeled and diced into 1cm pieces.
Sugar to taste
Squeeze of 1 lemon
2-3 tablespoons of water, just to prevent burning
· Mix sugar and egg yolks.
· Sift the flour and cornstarch and combine thoroughly with the egg mixture.
· Heat the milk and split vanilla bean until boiling. Remove from heat.
· Add milk slowly to egg mixture, whisking constantly. Pour through a strainer.
· Scrape vanilla bean seeds egg mixture & throw out the pod.
· Cook mixture over medium heat until boiling, whisking constantly.
· When it boils, whisk constantly until it becomes very thick (this won’t take more than a minute or so).
· Remove from heat, cover the surface with plastic wrap and cool.
· Add all ingredients into a small saucepan and put on medium heat with a lid on.
· Cook until soft. If the mixture is watery, take the lid off and evaporate.
- Instead of rolling the dough into balls, roll it out flat into a rectangle shape.
- Spread custard and apple on the top of the dough.
- Roll the rectangle of dough up into a long scroll.
- Cut with a very sharp knife into 1.5 inch wide slices (warning: this can get messy if your knife isn’t razor sharp)
- Position the scrolls/slices next to each other in a greased baking tray. Try to position them into a circular shape.
- Allow to rise in a warm place with a damp cloth covering the mess of dough, custard and apple.
- Bake in the oven on 200 degrees Celsius, for about 30 mins – this can vary depending on how how hot or cold your oven runs, so keep an eye on them after about 25 mins.
- While they’re baking – make the glaze. Same recipe as my hot cross bun glaze.
- Brush on the glaze while the bun is hot, but remember to remove from the tin first. Otherwise you’ll be in a sticky mess.