MARRIOTT BUZZ NO. 15 - 2019

21 E A S T E R R E C I P E Hot Cross Buns Recipe INGREDIENTS For the Buns: 625g strong white flour, (plus extra for dusting) tsp salt 2 tsp ground allspice 45g unsalted butter, cubed (plus extra for greasing) 85g caster sugar 1 un-waxed lemon, finely grated zest only 1.5 tsp fast-action yeast 1 free-range egg 275ml tepid milk 125g mixed dried fruit For the Topping: 2 tbsp plain flour, Vegetable oil, for greasing Golden syrup, gently heated for glazing INSTRUCTIONS: 1. For the buns, sieve the flour, salt and allspice into a large mixing bowl, then mix in the butter. Make a well in the center of the mixture, then add the sugar, lemon zest and yeast. 2. Beat the egg and add the flour along with the tepid milk to it, mixing together to form a soft, pliable dough. 3. Place the dough on a lightly floured countertop, carefully working in the mixed dried fruit until well and evenly combined. Knead lightly for 5 minutes, or until smooth and elastic. 4. Grease a large, warm mixing bowl with butter. Shape the dough into a ball, placing it into the prepared bowl, then cover it setting aside in a warm place for 1 hour to prove. 5. Place the proved dough onto a lightly floured surface and resume kneading the dough lightly, shaping it into a ball again before returning it to the bowl. Then cover again and set aside for 30 minutes to rise. 6. Place the dough back onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape. Cover the buns again and set aside to rest for 5 to 10 minutes. 7. Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in, and set aside in a warm place for 40 minutes to rise further. 8. Preheat the oven to 240C/220C or Fan/Gas Mark 8. 9. Meanwhile, for the topping, mix the plain flour into a smooth paste with 2 tablespoons of cold water. 10. When the buns have risen, remove the polythene bag and the greaseproof paper. Then spoon the flour mixture into a piping bag, piping a cross onto each bun. 11. Transfer the buns into the oven and bake for 8-12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack. Happy Easter! The Cairo Marriott is always committed to making each and every holiday the special occasion that it should be, and our dedicated team of associates are adept at tailoring each holiday with their traditional delights and customs to give valued guests the kind of personalised hospitality we strive to achieve and are known for. In celebration of this Easter, our team of chefs in the culinary department have prepared a scrumptious recipe for the traditional festive treats of hot cross buns, and are letting all of you know just how to make these toasty treats come out perfect! Hot cross buns are usually prepared to mark the Good Friday in the lead up to Easter, and this delicious recipe version is perfect for gatherings at home, whether you are having guests over for Easter lunch or dinner, or just with the family, they are sure to impress and satisfy anyone’s sweet-tooth cravings.