I say morning. You say coffee.
I say spring. You say flowers.
I say Easter. You say Chocolate.
It’s goes without thinking doesn’t it?
Even though an easter egg (ideally filled with smarties) jumps to mind immediately, I could never forget the comfort the hot cross bun brings every year.
Being used to Easter in Autumn, the moorish spiced buns remind me of crisp days, spent around the sunbathed round window at home, where we would spend our weekends flicking through magazines, sipping all sorts of warm drinks, and tucking into way more then our fair share of hot cross buns over the Easter month (and hoping against our own will that we wouldn’t devour them all, so we could still enjoys it’s pleasures well into winter… fat chance.)
Despite having a history of opting for either the fruitless hot cross buns, mocha or chocolate back in the gold old days, I can now proudly say I’ve graduated to full maturity in the past few years and boldly reach both hands forward to (hopefully) receive a massive handful of proper hot cross buns. (no offence mocha, you did proved yourself a worthy snack at school).
Playing with the flavours usually found in the traditional hot cross bun, last year I made a variation of my Mega Brioche Buns and embellished them with orange marmalade, sultanas, and sugary spices. Being in a similar sort of mode (funnily enough a year on) I thought I’d take this winning combo and use them to enhance an already well-loved palmier.
But this isn’t just any old tea saucer filler. This is a whole lot of love in a little french biscuit, with carefully rolled and folded layers of homemade puff pastry, enriched with the hot cross bun mother spices and the slightest hum of orange.
There is no regret in making the pastry from scratch – only a whole lot of reward in the wonderfully delicate result! Like a proud mother, I couldn’t recommend it more.
I’ve sorta made a semi pact with myself to always have some homemade puff pastry in the freezer in the case of emergencies aka craving palmiers…
HOT CROSS BUN PALMIERS
puff pastry recipe adapted from ‘The Kitchn‘ – with great step-by-step pictures!)
makes 12 medium sized palmiers
280g (2 cups) plain flour + 1 tbsp
pinch of salt
150ml ice water
230g butter, chilled and cut into large cubes
zest 2 oranges
4 tbsp granulated sugar
2 tbsp brown sugar
1 tsp cinnamon
1/4 tsp ground ginger
1 egg, lightly beaten
1. Tip your flour into a mound on your work surface. Make a well in the centre and sprinkle in 1 tbsp of the water. Lightly fluff the flour with your fingers to incorporate well the water. Reform a mound and repeat adding the water, and mixing it through until the dough clumps together in large pieces and holds together when pressed.
2. Press into a a square, wrap in cling film, and refrigerate for 30 mins.
3. Whilst the dough is resting, prepare your butter by sprinkling with a bit of the tablespoon of flour and pounding flat using a rolling pin. Gather and pound the butter, dusting with a touch of flour when the butter begins to stick to the work surface and repeat until the butter is pliable and doesn’t break when folded back on itself. Shape into approximately a 10cm by 10cm square (for 4inch square) and chill in the fridge for 10 minutes (no more).
4. Once the dough and butter are chilled, roll the dough roughly into a 18cm square (or 7inch) and place the butter in the centre of the dough, at a 90C angle. Fold over the dough edges to meet in the middle, around the butter like an envelope, and pinch to seal.
5. Flip the dough over, seam side down and roll into a 15cm x 30cm rectangle (or 6inch by 20inch). Lengthways, fold the top third over the middle third, and the bottom third over both like a letter. Rotate 90 degrees and roll out again into a 15cm by 30cm rectangle. Fold by thirds again. – This is 2 folds. Cover with cling film and leave to chill in the fridge for 30 minutes.
6. Once the dough has chilled, repeat the rolling out and folding the dough two more times. – This is now 4 folds. Chill again. Repeat the rolling out and folding 2 more times. – This is now 6 folds. Chill now for 1 hour or overnight.
7. Stir together the zest, sugar, cinnamon and ginger. Roll out the dough into a 20cm by 40cm rectangle (8inch by 16inch) and sprinkle over the spiced sugar (reserving 1 tbsp), then the currents. Tightly roll up one side of the dough lengthways to half way, then roll the other side up to meet it in the middle. Cut log into slices, roughly just over 1cm thick, place on a lined baking tray, and chill in the fridge for 20 minutes. Preheat the oven to 180C.
6. Lightly brush the egg wash over the dough, sprinkle with remaining sugar mixture, and bake in the oven for 20 minutes or until golden and puffed. Enjoy!
Thanks for stopping by!