Hot Angry Buns: Miso & Pineapple Hot Cross Buns
Easter is a time for indulgence, and what better way to celebrate than with a unique twist on a classic? South African-born Head Chef Gerald van der Walt of The Bar & Conservatory at Linthwaite House shares his take on a traditional hot cross bun. These miso & pineapple hot cross buns are the perfect combination of sweet and savoury, creating a flavour-packed treat that will leave everyone wanting more.
YIELDS: 12 buns | PREP TIME: 20 minutes (plus overnight proving) | TOTAL TIME: 45 minutes (plus overnight proving)
Ingredients:
- For the buns:
- 75g bread flour
- 75g milk
- 75g water
- 300g bread flour
- 5g dried yeast
- 125g warmed milk
- 15g milk powder
- 10g sugar
- 2g salt
- 1 egg
- 400g butter (soft)
- 20g miso
- 30g maple syrup
- 5g mixed spice
- 150g dried pineapple (chopped)
- Zest of 1 lemon
- For the paste:
- 100g flour
- 100g water
- 40g miso
- For the glaze:
- 50g miso
- 100g honey
Directions:
- Prepare the Dough: Combine the 75g flour, milk, and water in a pan over a low heat until a paste forms. Leave aside to cool.
- Mix and Knead: Once cooled, combine with all the other ingredients for the buns and knead with a dough hook and electric mixer for 15 minutes until the gluten is worked and the dough shows firm resistance when pulled.
- Chill the Dough: Roll into a ball, cover, and leave in the fridge overnight.
- Shape and Prove: The next day, cut the dough into 60g balls, roll until smooth on top, and place on a greased tray. Cover and let prove in a warm spot for an hour and a half.
- Prepare the Paste: Once proven, make the paste by combining the flour, water, and miso. Pipe crosses over the top of the buns.
- Bake: Bake at 180°C (fan) for 20-25 minutes until golden on top.
- Make the Glaze: While the buns are baking, combine the honey and miso in a small pan and bring to a boil over low heat. Let cook for 5 minutes, stirring to prevent burning.
- Glaze and Serve: Brush the glaze over the buns as soon as they come out of the oven and leave to cool slightly before serving.
Q&A with Gerald van der Walt
First word that comes to mind when you hear Easter?
Lamb.
How do you celebrate Easter with your loved ones?
There’s definitely an Easter egg hunt involved with my son, but other than that, it’s not really a big celebration in our house. We might cook something together, like a roast leg of lamb with all the trimmings, and make a nice dessert. If the weather allows, we’ll cook something on the braai (barbecue) and maybe go for a walk in a nearby forest or up a fell, depending on work schedules. I do like making Easter eggs out of chocolate with egg-shaped moulds, but it’s all about finding the time and space to do so.
What is the one dish (apart from the recipe provided) that should make an appearance at the Easter table?
At the risk of sounding like a broken record, lamb. Ideally, I like a deboned leg, marinated in chermoula, lemon juice, yoghurt, and parsley overnight. The next day, scrape off any excess marinade and cook on the braai over moderate heat for 20-30 minutes, turning regularly to prevent burning. Once cooked, leave to rest. Serve with crushed & roasted new potatoes covered with grated parmesan and truffle mayo, and a salad. Or, what I like to do is make flatbreads, cook them on the braai as well, and serve them with a salsa of red peppers, tomatoes, cucumber, red onion, loads of coriander, oil, and vinegar. Add a slaw of cabbage, carrots, Granny Smith apples, and a soy, lime & sesame seed dressing, and finish with a garlic and yoghurt ‘ranch’ dressing.
