Garlic Butter & Sage Hot Cross Buns

Recipe & Photos By: @maedtostyle_creative

Who said hot cross buns have to be sweet? This one’s for the savoury lovers, we’ve given this Easter classic a savoury twist – soft, fluffy buns packed with herbs, butter and a hint of garlic… and seasoned with our delicious San Elk Vegetable Low FODMAP Stock Powder for that extra depth of flavour. Perfect served warm with a spread of butter, alongside soups or slow-cooked meals, or as part of your Easter brunch table. They’re golden, comforting, and absolutely bursting with flavour.

INGREDIENTS

• 1 Tbs. olive oil

• 410g flour, sifted

• 210ml warm milk

• 1 egg

• 7g yeast

• 40g melted butter

• 1 tbsp honey

• 3 tbsp sage, finely chopped

• 2½ San Elk Low FODMAP Vegetable Stock Powder

• 2 cloves garlic, minced

• 1 tbs chives, chopped

• crosses:

• 3 tbs flour, sifted

  • 3 tbs water

  • glaze:

  • 40g butter

  • 40g honey

  • burnt butter sage garnish:

  • 2 tbsp butter

  • handful sage leaves

DIRECTIONS

1. Foam yeast in a little of the warmed milk. Allow 5-10 mins to foam.

2. Once yeast has foamed, sift flour into a large bowl, add all the ingredients and knead for about 8-10 mins

until smooth and has a spring to the touch. This process can either be done by hand or with a mixer with the

kneading attachment.

3. Cover in a bowl and prove in a warm area. The dough sould be doubled in size.

*Proving time can differ between 30-60 minutes pending kitchen temperature.

4. Knock back the dough and shape into 12 even buns (aprox 57g per bun).

Place buns into a lined baking tray and cover to prove again until almost doubled in size.

*Proving time can differ between 30-60 minutes pending kitchen temperature.

5. Preheat oven to 200 C

Mix equal parts flour and water into a small bowl and transfer in a piping bag and pipe on crosses.

Bake for around 20 mins.

6. Make honey glaze by combining honey and butter into a small saucepan and bring to a simmer.

Lightly brush buns with glaze. Cool for 10-15 mins.

Garnish with burnt butter sage and serve with butter or your favourite sandwhich fillings.

MAKES 12

Prep time 20 minutes

Proving time 1-2 hrs

Cook time 20 minutes

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