Photo credit: Duy Dash
Pirate Life are always offering an elegant solution to the consumption conundrum. Appealing to your curiosity while charismatically luring you beneath the rim of the glass. The OG Stout is no exception, compiling everything you’ve ever loved about the quintessential winter beverage, yet slung generously with that trade-mark Pirate pizazz. This is why it was an absolute no-brainer to combine our love of hot cross buns, with this delicious drop!
Give it a whirl – you’ll thank us later!
- 355ml Pirate Life OG Stout (You can buy it online here)
- ½ tsp sugar
- 1 tsp instant dry yeast
- 250ml strong black tea
- 100g citrus peel
- 300g mixed fruit
- 1 Vanilla pod (or 2 tsp vanilla essence)
- 1 egg
- 50g melted butter
- 870g bakers flour
- 50g caster sugar
- 2 tsp cinnamon
- 1 tsp mixed spice
- 1 tsp salt
- 50g flour
- 40g water
- 10g oil
- 3 tbsp castor sugar
- 3 tbsp water
Allow the OG stout to come to room temperature. Pour into a mixing bowl. Add 1/2 tsp sugar, and mix violently until the beer is flat. Add the yeast and lightly mix to combine. Leave for 10 – 15 mins to allow it all to get busy making deliciousness. You should see bubbles or a little bit of foam beginning to form at the top.
Make a strong black tea brew (2 tea bags) in 250ml boiling water. Mix the mixed fruit, mixed peel and vanilla in a large bowl, then pour over the strong tea mix to let it infuse and cool down.
Combine the egg and melted butter with the fruit and tea mix. , and then stir this into OG stout batter.
Add the the flour, 50g caster sugar, spices and salt into the OG stout batter, then start adding the fruity mix in batches with a wooden spoon to combine all the delicious flavours.
Place this mixture onto your kitchen bench and briefly knead for 10 – 15 minutes to form a large ball. (Try not to over work the gluten or the buns will be shit.
Move into a clean large bowl and cover with cling film. Leave in a warm spot for 2 hours to rise. Note: Don’t leave on top of your oven, as this might be too hot. Try outside in the sun, or in a heated room.
Preheat the oven to 180C fan forced oven (200C regular).
Next get a knife, divide the dough into 100g – 110g pieces (you’ll need scales for this) and shape them into balls. Place these in a non-stock lightly buttered baking pan. Make sure they are just touching each other. Cover them up with a clean tea towel and place in a warm spot for 1 hour.
This is the perfect time to crack open a tinnie!
To make the crosses:
Mix the flour, water and oil in a small bowl to form a runny paste. Pipe crosses over each dough ball.
Bake the buns at 180C fan forced for 25-30 mins, or until golden brown!
Mix 3 tbsp of castor sugar with 3 tbsp of water and brush this over the hot cross buns as they come out the oven to create that shine.
Allow to cool slightly and enjoy the goodness.
Please note if this recipe doesn’t work it was Carol Baskin’s fault!
- Incredible Chef Offers In-House Dinners For Barossa VisitorsGetaway SA has joined forces with Barossa Chef Stuart Oldfield to create a unique dining experience for Barossa holidaymakers
- Banjo’s Bakery Cafe Answers Your Pastry Dreams With ‘A Pie A Day’ GiveawayWin ‘A Pie A Day’ for one year.
- Gift This Adelaide Meat Bouquet To Your Carnivorous MatesKnow a meat lover? This meat-filled bouquet may be the perfect gift.
- ‘Sparkke’ Some Joy In Essential Workers By Shouting Them BeerAdelaide’s Sparkke Beverage Company has teamed up with The Good Beer Co. and six other independent brewers from across the country for this great initiative.
- Melba’s Are Selling A Social Distancing 1.5m Log of ChocolateMelba’s have created the sweetest solution to help you maintain adequate social distancing