Savoury Hot Cross Buns
Savoury Hot Cross Buns
(Makes 6)
Ingredients:
240 gms fine sooji / chiroti rava unroasted ( Make sure you use unroasted semolina/sooji. Most of the recipes I googled did not mention this very important fact. Your bread will be heavy when you use roasted semolina/sooji).
150 ml warm water
1 tbsp brown sugar
1 1/8 tsp dry yeast
½ tsp pink Himalayan salt
1 tbsp virgin olive oill
55gm low fat milk powder
3 cloves garlic, crushed
Topping:
Green olives
Black olives
Baby tomatoes
Slice and keep aside till required
For the Cross
Cheese Strips
Method:
Mix the water, sugar and yeast in a glass bowl and leave to rise – takes about 15 minutes. Mix the sooji, milk powder, crushed garlic and salt in a separate large glass bowl. Add the oil and gently mix. Add the yeast a little by little and mix together using a silicone or wooden spatula until the mixture forms a watery mixture in the centre of the bowl. Rest 15 to 20 minutes until the Sooji absorbs the water and looks like a sticky dough. Oil your hands with a little coconut oil and knead the dough for 10 minutes. This step is very crucial as it will determine the quality and texture of your savoury buns. After 10 minutes, place the dough in a glass bowl, cover with a hand towel and leave to rise in a warm place for one hour or until dough is double in size. Next punch the dough down and with your hands, shape into 6 buns (75gms each) and allow to rise for 1 hour. Poke a few indentations in the dough with your fingers. Drizzle olive oil and top with the olives and tomatoes. Bake in a preheated oven (12 to 15 minutes) at 225 degrees Celcius until done. Immediately place the cheese strips cross and leave in the oven to cool. This is best eaten warm.
Nowadays, I use a stand mixer to knead the dough for 5 to 8 minutes.
NB: Make sure you use unroasted semolina as the roasted and double roasted semolina does not work.
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