Entertaining

Chorizo and oregano hot cross Parker House rolls

Name: Chorizo and oregano hot cross Parker House rolls recipe
Yield: 15
Ingredients: 1 tbs olive oil; 1 chorizo, finely chopped; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 60g butter, chopped, plus 40g extra, melted, to brush; 1 cup (250ml) milk; 1 egg; 1 1/2 cups (225g) plain flour, plus 1/3 (50g) cup extra, for the crosses; 1 cup (160g) wholemeal plain flour; 2 1/2 tbs finely chopped fresh oregano, plus extra leaves, to serve; Finely grated zest of 1 lemon; 1 tbs caster sugar; 7g (about 1 sachet) dried yeast; 2 tsp freshly ground black pepper; Feta, to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Mar 27, 2020

This savoury, modern take on the classic hot cross bun will be a baking favourite long after Easter has passed.

1 tbs olive oil
1 chorizo, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
60g butter, chopped, plus 40g extra, melted, to brush
1 cup (250ml) milk
1 egg
1 1/2 cups (225g) plain flour, plus 1/3 (50g) cup extra, for the crosses
1 cup (160g) wholemeal plain flour
2 1/2 tbs finely chopped fresh oregano, plus extra leaves, to serve
Finely grated zest of 1 lemon
1 tbs caster sugar
7g (about 1 sachet) dried yeast
2 tsp freshly ground black pepper
Feta, to serve

Method

1.

Heat oil in a medium frypan over medium- high heat. Add chorizo and cook, stirring occasionally, for 3-4 minutes until just crisp. Using a slotted spoon, transfer to a plate. Add onion and garlic to pan and cook, stirring occasionally, for 4-5 minutes until just tender. Add to plate with chorizo.
2.

Melt butter in a saucepan over medium heat, add milk and warm slightly. Remove from heat and whisk in egg to combine.
3.

Combine flours, oregano, lemon zest, sugar, yeast, pepper and 1 tsp salt in the bowl of a stand mixer with the dough hook. Mixing on medium speed, gradually add milk mixture to flour, then increase speed to medium- high and knead for 8-10 minutes until smooth and elastic. Add chorizo and onion mixture and knead to combine. Transfer dough to a lightly buttered bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes-1 hour until doubled in size.
4.

Knock back dough on a lightly floured surface and roll out to a 12cm x 80cm rectangle. With a long side facing you, brush dough with extra butter, then fold lengthwise to form a rough 6cm x 80cm rectangle. Cut into 14 even pieces. Arrange buns in overlapping rows in a buttered 17.5cm x 27.5cm baking tray, brush with extra butter, cover loosely with a clean tea towel and set aside for 30 minutes or until risen by half.
5.

Meanwhile, preheat oven to 180°C. To make the crosses, mix extra plain flour and 1/4 cup (60ml) cold water in a small bowl to a smooth paste. Transfer to a zip-lock bag and cut a small hole in one corner. Pipe a cross on each bun, scatter with salt flakes and bake for 20-25 minutes until golden brown and cooked through. Brush with extra melted butter and serve warm with extra oregano and feta.