It’s no secret that I love sweet treats but one of my favourite baked goods is the Hot Cross Bun. I truly have an obsession. I actually stock my tiny freezer full to hoard Hot Cross Buns after Easter like a squirrel going into Winter!

I was pretty excited to be asked to visit Sweet Street Bakery in Parramatta to see a demonstration of Leanne Beck’s recipe for Hot Cross Buns.

Sweet Street Bakery

Do you think there’s some kind of Hot Cross Bun rehab for addicts?

Hot Cross Buns

These buns were jam packed with spice  but lighter in the fruit. So dense with spice that some thought they were actually wholemeal! In saying that, they aren’t overwhelming in flavour. They have a nice balance in a classic fruit combination.

Leanne Beck’s Hot Cross Buns
 
Recipe for classic Hot Cross Buns by Leanne Beck from Sweet Street Bakery.
Author:

Ingredients
  • 2200 grams of bakers flour
  • 30 grams of ground ginger
  • 90 grams of ground cinnamon
  • 30 grams of mixed spice
  • 400 grams of currents
  • 40 grams of salt
  • 60 grams of fresh yeast
  • 350 grams of melted butter
  • 1 litre of water
  • 250 grams of flour
  • 250 grams of milk
  • 50 millilitres of oil
  • Pinch of salt

Instructions
  1. Preheat oven to 200 degrees Celsius.
  2. Place flour, ginger, cinnamon, mixed spice, currents, salt, yeast in a mixing bowl with a paddle attachment.
  3. Add melted butter to bowl. Turn the machine on to mix on the lowest speed.
  4. Slowly add water whilst the machine is still mixing.
  5. Remove mixture from bowl and place in a large bowl and cover with a damp tea towel.
  6. Once covered place bowl in a warm dry place till mixture has doubled in size.
  7. After mixture has doubled in size, cut off pieces and weigh out to 120 grams.
  8. Once mixture is all weighed out, roll each piece into balls and place onto a lined baking tray leaving only approximately 1.5cm space between each ball.
  9. Lay a damp towel on top of the balls and place in a warm dry place till once again doubled in size.
  10. To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddle attachment and mix till combined.
  11. Place topping mixture into a piping bag with a round nozzle of your desired size.
  12. Once buns have doubled in size pipe the topping onto the buns, pipe long lines from one bun to another connecting them together. Once piped both the horizontal and the vertical lines, place the hot cross buns in the oven.
  13. The hot cross buns will be ready to come out of the oven when once tapping the bottom you can hear a hollow sound, remove from oven and allow to cool.

 

Sweet Street Bakery (previously known as Short Sweet Bakery) is a little slice of heaven in the mall at Parrmatta. Supported by the local council, I think it’s bringing a little Surry Hills flair to what has been a tired shopping district.

Sweet Street Bakery

It’s really a breath of fresh air to the neighbourhood and, hopefully, it will bring families, young people and make those who had previously bypassed the strip to flock to Westfield stop and taste the cake.

Sweet Street Bakery

The bakery looks like it’s straight from Crown Street. Up-cycled furniture purchased for a steal from online and local sources, pretty flowers in little vases, and simple, clean surroundings.

Sweet Street Bakery

There’s a wall of cakes, sweet treats and other goodies to choose from. I can’t say no to a slice of cake so had to sample all that was on offer.

Sweet Street Bakery

What I really like Sweet Street Bakery is that a lot of attention has been made to the wants and needs of to the local market.

The cakes are classic Australian favourites – carrot cakes, simple fruit friands, lamingtons etc, but the flavours are anything but simple. Prices are very affordable, ranging from $3-6 per cake.

Sweet Street Bakery

My favourites were the light and zesty lime cheescakes, the rich chocolate honeycomb cake and the flaky chicken and corn pies.

Sweet Street Bakery

It makes a big difference to me that Leanne Beck chooses halal meats and farm-fresh ingredients. I think that shows attention to the markets’ wants and trends for the wider Sydney scene is heading.

Sweet Street Bakery

The hand-made marshmallows with toasted coconut was probably my least favourite, I’m just not a big fan of marshmallows. The portion size was generous and would be a favourite with kids.

Sweet Street Bakery

Shanshan from Food is our Religion took the marshmallow to another level, breaking off a few pieces to pop in her mocha.

Sweet Street Bakery

Sweet Street Bakery

Shop 17, 162-172 Church St, Parramatta, NSW.

Visit the Sweet Street Bakery Facebook page for specials and more details.

Disclaimer: Miss Sweet was invited to visit Sweet Street Bakery as guests of the bakery. All food and beverages were provided complimentary.