- FOR THE FERMENT STARTER
- 1 large free-range egg, beaten
- 215ml warm water
- 15g fresh yeast
- 1 tsp sugar
- 55g strong white flour
- FOR THE DOUGH
- 450g strong white flour, plus extra for dusting
- 1 tsp salt
- 2 tsp five spice
- 85g unsalted butter, cut into cubes, plus extra for greasing
- 85g sugar
- 170g sour cherries
- FOR THE TOPPING
- 2 tbsp plain flour
- vegetable oil, for greasing
- Furiake seasoning
- 1 tbsp honey, gently heated, for glazing
Looking for ways to use up those Hot Cross Buns, then try this tasty recipe for Hot Cross Bun with Confit Duck
- For the ferment starter, mix the beaten egg with enough warm water to make up approximately 290ml of liquid.
- Whisk in the yeast, sugar and flour until the mixture is smooth and well combined, then cover and set aside in a warm place for 30 minutes.
- For the dough, sieve the flour, salt and 5 spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest to the well and pour in the ferment starter.
- With your hands, gradually draw the flour, at the edges of the bowl, into the well in the centre, mixing well with the ferment starter, until the mixture comes together as a dough.
- Turn out the dough onto a lightly floured work surface and knead lightly until smooth and elastic.
- Carefully work the cherries into the dough until well combined.
- Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.
- Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
- Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
- Grease a baking tray with butter and transfer the buns to the tray. Cut a cross in each bun, almost cutting all the way through the dough, so that each bun is almost cut into quarters.
- Wrap the tray, with the buns on it, loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
- Preheat the oven to 240ºC
- Meanwhile, for the topping, mix the plain flour to a smooth paste with two tablespoons of cold water.
- When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross over the cuts in each bun.
- Transfer the buns to the oven and bake for 8-12 minutes, or until risen and pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot honey syrup and sprinkle with Furiake, then set aside to cool on a wire rack.
- 50g light brown sugar
- 50g white wine vinegar
- 50g water
- 1 star anise
- 1 large cucumber
- Place the water, vinegar, star anise and sugar in a pan and bring to boil, remove from the heat and allow to cool.
- Peel and slice the cucumber thinly and add to the pickle for at least 2 hours, but the longer the better. This will keep in the fridge for 1 month
- 25g of sea salt
- 2 sprigs of thyme, picked
- 4 duck legs, 200g each
- 1L duck fat, melted
- Mix together the salt and thyme leaves and rub into the duck legs. Salt-curing the meat acts as a preservative. Cover and leave to cure for 6 hours in the fridge
- Preheat the oven to 120˚C then rinse the cure from the duck and dry the legs thoroughly
- Place the legs in an oven proof dish deep enough to contain the meat and cover with the rendered fat
- Cover the dish with foil and place in the oven to cook for 3 hours or until the meat comes easily away from the bone
- Leave to cool in the fat, they will need to cool enough for you to be able to handle
- Remove the legs from the fat and remove the skins, trying your best to remove the skin whole. Place the skins between two trays and cook at 180ºC, until crisp.
- Pick the meat and place into a dish. You can cool the meat down and eat it cold or you can cover and reheat at 160ºC for 10 minutes
- Hoisin sauce (to taste)
- Sliced chillies (to taste)
- Sliced spring onions (to taste)
- Cut and toast the bun.
- Drain the pickled cucumbers and place them into the bun. Top with some hoisin sauce and then some of the duck, add some more Hoisin sauce, spring onions and chilli.
- Top with the crispy skin add the lid and serve