IGA Australia: Morgan Hipworth shares recipe for LOADED hot cross buns this Easter

How you can get oozing ‘loaded’ hot cross buns for FREE this Easter – complete with gooey custard, honeycomb and crispy bacon shards

  • A baker has created a weird and wacky take on the traditional hot cross bun
  • Morgan Hipworth shared recipe for an epic loaded hot cross bun fusion
  • The buns consist of a gooey custard centre, bacon shards and honeycomb
  • Buns will be given to shoppers for free at IGA MLC Centre Sydney from March 30

A baker has created an unusual take on the traditional hot cross bun – complete with a gooey custard centre, crunchy bacon shards and crumbled honeycomb.

Morgan Hipworth, from Melbourne, shared his simple recipe for an epic loaded hot cross bun fusion just in time for Easter.

The sweet-meets-savoury treat consists of maple-flavoured bacon, homemade honeycomb, oozing custard, finished with a dusting of icing sugar.

Scroll down for video

Morgan Hipworth, from Melbourne, shared his simple recipe for an epic loaded hot cross bun

Morgan Hipworth, from Melbourne, shared his simple recipe for an epic loaded hot cross bun

‘Normal hot cross buns are boring so let’s make loaded hot cross buns,’ the 20-year-old said in his latest video.

To assemble, he made two diagonal cuts at the top of the hot cross buns, ensuring you don’t slice all the way through.

Next he piped a generous amount of custard into the cuts, topped with maple bacon shards, crumbled honeycomb and a icing sugar.

‘Boom, that’s Easter my way,’ Morgan said, adding: ‘Can confirm, it tastes damn good.’

Loaded Hot Cross Buns

INGREDIENTS (makes six)

1* 6 Pack Hot Cross Buns

1 cup (250 millilitres) milk (for the custard)

1 cup (250 millilitres) thickened cream (for the custard)

1/2 cup (110 grams) caster sugar (for the custard)

1/3 cup (50 grams) plain flour (for the custard)

2 eggs (for the custard)

1 vanilla bean, seeds removed and kept (for the custard)

2 tablespoons (40 millilitres) honey (for the honeycomb)

3 tablespoons (60 millilitres) glucose (for the honeycomb)

1 cup (220 grams) caster sugar (for the honeycomb)

1/4 cup (60 millilitres) water (for the honeycomb)

1 tablespoon bicarb soda, sifted (for the honeycomb)

3 rashers streaky bacon (For the maple bacon shards) 1/4 cup (60 millilitres) maple syrup

1/4 cup (60 millilitres) maple syrup (for the maple bacon shards)

Icing sugar, to dust

METHOD

1. To make the custard: In a saucepan over low heat combine the milk, cream, vanilla bean and seeds. Meanwhile in a small bowl combine the sugar, flour and eggs and whisk until pale and fluffy. Bring the milk mixture just to the boil, remove the vanilla pod, and slowly pour into the egg mixture whilst whisking continuously. Return to the same saucepan and stir with a wooden spoon until the mixture is thick and smooth. Remove from the heat and add to a bowl, cover with cling wrap and allow to cool for at least an hour in the fridge.

2. To make the honeycomb: Line a baking tray with baking paper. In a small saucepan over medium heat, combine the honey, glucose, sugar and water. Stir using a wooden spoon continuously until the mixture reaches a caramel colour. Remove from the heat and stir in the bicarb soda (be careful as the mixture will foam up) pour the mixture onto a baking tray. Allow to cool until completely set, around 1 hour.

3. To make the maple bacon shards: Preheat the oven to 200℃. Place a wire rack over a baking tray and line the rack with the rashers of bacon. Using a pastry brush, cover both sides of the bacon generously with maple syrup. Bake for 15-20 minutes, or until golden and crispy, turning half way.

4. To assemble: Make two diagonal cuts in the hot cross bun ensuring you don’t cut all the way through. Transfer the cooled custard to a piping bag fitted with a 1cm round nozzle attachment. Pipe a generous amount of custard into the cuts. Cut each shard of bacon into 4 pieces, and place 2 in the centre of each hot cross bun (on top of the custard). Top with crumbled honeycomb and a dusting of icing sugar.

Morgan piped a generous amount of custard into the cuts

He topped it with maple bacon shards

Morgan piped a generous amount of custard into the cuts, topped with maple bacon shards

To top off the sweet-meets-savoury treat, he sprinkled crumbled honeycomb

Before serving, he topped the buns with a dusting of icing sugar

To top off the sweet-meets-savoury treat, he sprinkled crumbled honeycomb and icing sugar

His video has since been viewed more than 99,000 times on Instagram and TikTok, with many saying they are curious to try the unique hot cross buns.

‘I’m going to be honest I need one of those in my life,’ one wrote, while another added: ‘Oh my lord… Love this so much.’

The owner of artisan bakehouse Bistro Morgan has teamed up with IGA to create a weird and wacky spin on the traditional hot cross bun.

His hybrid hot cross buns will be available in store at Romeo’s Foodhall IGA MLC Centre Sydney from 9am on Tuesday, March 30 for a lucky few to sample for free.

Advertisement

Get link

xoonews.com