Hot Cross Plums

When I discovered that there was such a creation as 'Pluots' which is a hybrid between plums and apricots, I couldn't wait to try them. They are a new season Autumn harvest straight from a WA grower and they are juicy and delicious with just the right tang of sour flavour. Not to mention the amazing colour! Needless to say I have a new favourite afternoon snack. 

But these little gems aren't just great on their own...I got a little bit experimental and in the spirit of Easter I made hot cross buns with a twist. An old fashioned Autumn fave with a modern spin to give it a bit of kick. Mine turned out a little wonky, but anyone who knows me will tell you...that's just how I roll.

Below you with find the recipe for my hot cross buns with pluots and walnuts, accompanied by plout coolis and butter...mmmm...and whatever you do, don't leave out the walnuts. 

Two weeks until Easter xox

Pluot and Walnut Hot Cross Buns

3/4 cup milk, plus a little more for glazing

1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
14g dry yeast1/3 cup raw caster sugar, plus extra to glaze3 cups plain flour100g butter½ tsp salt
3 eggs1 cup of diced pluots
3/4 cup chopped walnuts

Heat milk gently in a pan along with the spices until just hot (remove before boiling point) and then mix with the yeast and 1 tsp sugar.

Tip the flour into a large mixing bowl and add chopped butter. Rub in with your fingertips, or in a food processor, until well mixed, and then add the rest of the sugar and the salt. Beat together 2 of the eggs.

Make a well in the centre, add the beaten eggs and the yeast mixture. Combine, to make a soft dough, add more flour or milk as necessary - it should still be quite tacky. Knead for 10 minutes until smooth and elastic. Place in a lightly greased bowl, cover and leave in a warm place until it has doubled in size.

Tip it out on to a lightly floured work surface and knead for a minute or so, then flatten it out and scatter over the pluots and walnuts. Knead again to evenly distribute the additions, then divide into equal pieces and roll these into bun shapes. Put on lined baking trays and score a cross into the top of each, then cover and put in a warm place to prove until doubled in size.

Pre-heat the oven to 200C and make an egg wash with the last egg and a splash of milk. Mix the plain flour with a pinch of salt and enough cold water to make a stiff paste. Paint the top of each bun with egg wash, and then, using a piping bag or teaspoon, draw a thick cross on the top of each. Put into the oven and bake for about 25 minutes until golden.

Boil some sugar with a little water until slightly thickened and glaze the buns with a pastry brush once removed from the oven. 

Chop two or three additional plouts and add them to a small saucepan over high heat with a dash of water and add sugar to taste. Once the fruit is soft blitz with a stick blender or mash with a potato masher. 

Serve the hot cross buns warm with butter and coolis x