Baker D. Chirico hot cross bun and crema and jam gelato sandwich

Baker D. Chirico hot cross bun and crema and jam gelato sandwich

Hot cross buns del pasticcere D. Chirico e sandwich di gelato alla crema e marmellata

By
From
PIDAPIPÓ
Serves
8

This was a collaboration I did with Daniel Chirico from Baker D. Chirico. I made a gelato to go with his hot cross buns – which I think are the best in Melbourne – trying to capture the idea of the butter and jam you usually have with them. I don’t use eggs in any of our gelato unless I specifically want to taste the egg; I use them here because I want it to be rich and creamy, like vanilla ice cream. The recipe makes a lovely chocolate hot cross bun but if you want to make these in a hurry, then regular shop-bought buns also work well.

Ingredients

Quantity Ingredient
800g Crema and jam gelato

Buns

Quantity Ingredient
500g strong flour
150g sugar
10g salt
20g dutch cocoa powder
15g fresh yeast
100g levain (sourdough starter)
325ml milk
75g butter, diced
75g roasted hazelnuts, chopped
250g dark chocolate (70% cocoa solids), broken into small chunks

Cross

Quantity Ingredient
50g self-raising flour
50ml filtered water
15g dutch cocoa powder

Method

  1. For the buns, add the flour, sugar, salt, cocoa powder, yeast, levain and milk to the bowl of a stand mixer with the dough hook attachment added and mix together on low speed for 10 minutes to combine. Add the butter and mix together for a further 8 minutes, then turn the speed up to medium and mix for another 2 minutes to form a dough. Add the chopped hazelnuts and chocolate pieces and mix together for 1 minute to incorporate.
  2. Cover the bowl with plastic wrap and leave the dough to rest for 2–3 hours at room temperature.
  3. Preheat the oven to 185°C. Line two baking trays with baking paper.
  4. Once rested, divide the dough out into 80 g portions, then roll into balls and transfer to the prepared baking trays.
  5. For the cross, combine all the ingredients together in a bowl and mix together until smooth. Spoon the mixture into a piping bag with a small nozzle fitted. Pipe a line along each bun, then repeat in the other direction to create crosses.
  6. Bake for 20–25 minutes, until golden brown. Remove from the oven and leave to cool slightly, then split each bun in half and add a scoop of crema and jam gelato to the centre of each. Sandwich together and serve immediately.
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