This tasty twist on hot cross buns is a fun way to celebrate the Easter holiday and is sure to leave everyone in the family happy. Vegemite at a time of the year when we all find ourselves over indulging in chocolate and sweet foods, gives your savoury taste-buds a delicious work out.
Using an Aussie classic this recipe delivers and is a great take on an Easter favourite. These are best served warm and with a spread of butter.
10g dried yeast
1 cup lukewarm water
2 eggs, lightly beaten
1⁄4 cup vegemite
1 tbsp caster sugar
20g butter, melted
31⁄2 cups flour, sifted
3⁄4 cup shredded parmesan cheese
1 tbsp water
1 vegemite 145g tube, for topping
- Combine the yeast and warm water in a large bowl and mix until yeast is dissolved. Add the eggs, vegemite, sugar and butter and whisk to combine. Stir in the flour and cheese and mix until combined then knead for 5-8 minutes on a floured surface until the dough is smooth and springy.
- Place the dough into a clean bowl and cover. Set aside in a warm place to rise for approx. 1 hour or until doubled in size.
- Knock back the dough then knead lightly. Divide into 12 even portions. Knead each lightly then stretch each ball out slightly and place 1⁄2 teaspoon vegemite onto each and roughly knead through.
- Roll each into a smooth bun and place on a greased baking tray with 1cm gap between them. Set aside in a warm place for 20 minutes or until doubled in size.
- Beat together egg and water then brush over the buns. Using the vegemite tube, squeeze crosses onto the buns.
- Bake in a hot oven 200°C for 15-20 minutes or until golden and bases are crisp and sound hollow when tapped. Cool on a wire rack.
Recipe courtesy of Vegemite Australia