The majority of my cooking demonstrations and masterclass include some form of baking and/or dessert and there are 2 simple reasons. The first is that when you bake something like a brownie, a cake or a meringue on a BBQ it really does draw a line in the sand that it’s possible to control the temperature on a BBQ, and the second reason is that I have a massive sweet tooth!!
With Easter now upon us and the Perfect Easter Lamb Recipe on the blog, I thought some Hot Cross Buns were in order. I didn’t have to look far for a recipe because Mr Edd Kimber shared his recipe for these lovely spiced sweet treats in the April edition of the Waitrose magazine. I’ve been asked plenty of times where I get my BBQ recipes from, and the simple answer is that anything you cook in the kitchen can be cooked outside on your BBQ, so don’t feel you can only cook recipes from a BBQ cookbook.
If you aren’t a fan of mixed peel then this recipe could be for you because Edd has achieved the citrus flavour by using orange zest instead, and unlike some recipes were the fruit goes in after the first prove, in this recipe everything goes in from the very beginning. So, without further ado here’s Edd’s recipe with a few tweaks for the BBQ and it couldn’t be simpler.
450g strong white bread flour, plus extra for dusting
1 x ½ tsp salt
2 tsp mixed spice
1 tsp ground cinnamon
50g caster sugar
7g sachet easy bake yeast
250ml whole milk
30g unsalted butter
1 orange, zest
1 large egg
1tbsp Olive oil, for greasing
50g plain flour
2 tbsp golden syrup
BBQ grill basket
- Mix the bread flour, salt, spices, sugar and yeast in a large bowl. In a small pan, warm the milk and butter over a low heat until the butter is melted. Add the zest and raisins and leave to cool for 2 – 3 minutes until just warm, then beat in the egg. Make a well in the flour mixture and pour in the milk mixture, stirring to make a soft dough.
- Tip the dough onto a lightly floured work surface. Knead for about 5 minutes or until smooth and elastic. Form into a ball and put in a lightly oiled bowl; cover with clingfilm. Leave in a warm place to rise for 1 hour, or until doubled in size.
- Tip the risen dough onto a lightly floured work surface and flatten to knock out some of the air. Divide it into 12 pieces (around 80g each) and roll into balls. Place about 2cm apart on an upturned grill basket lined with baking parchment; lightly cover with oiled clingfilm. Leave to rise for a further 40 minutes.
- Setup your BBQ for an indirect cook at 200c with the lid down and vents open on charcoal BBQ’s. Preheat for 15 minutes and clean the grill grate with a grill brush of any debris for a clean smoke-free bake.
- Remove the clingfilm. For the crosses, mix the plain flour and 5 tbsp water into a thick paste. Spoon into a piping bag fitted with a small nozzle (or as I did, use a plastic food bag with a bottom corner cut off ) and pipe on the crosses. Bake for 20 – 25 minutes, until golden brown and with a hollow sound when tapped on the bottom.
- Gently heat the golden syrup in a pan and brush over the warm buns. Cool a little before serving.
Baking on a BBQ isn’t for everyone I get that, but if you’re feeling adventurous with a little bit of Indirect cooking definitely give these tasty Easter treats a go, Thanks Edd. Happy Easter everyone!