Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

In Australia hot cross buns first appear in the store just after Christmas. Traditionally eaten on Good Friday, that’s a long time to keep them good for eating (nearly 4 months this year). The cross on the bun is to symbolise the crucifixion and the spices inside the bun are to remind Christians of the “spices put on the body of Jesus”.

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At this point in time I should let you all known that I’m not particularly religious, although growing up I celebrated the holidays by eating Hot Cross buns and hunting for Easter eggs on Sunday. Local to Mirboo North we have our own ‘Hot Cross Bun’ making lady – Betsy.

Betsy, along with her husband Greg and children run Oak and Swan, a traditional sour dough bakery. Betsy, originally from Leongatha, makes many different breads using her own five year old sour dough starter following a holistic organic approach. I have noted down Betsy’s Hot Cross Bun recipe to share with you.

Recipe

1kg Flour – good quality, high extraction flour. Betsy mills her own from flour from organic grains grown in the Victorian Mallee Region

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300 grams sour dough starter

400 grams full cream milk – warm

100 grams butter – melted

10 grams salt

10 grams mixed spice

10 grams sugar

2 eggs – whisked

10 grams lemon zest

150 grams currents

150 grams sultanas

150 grams mescals

Extra flour, water and a little sugar

 

Method

  1. Start the day before and soak your currents, sultanas and mescals by coving with boiling water.
  2. Mix everything together, including the dried fruit and its soaking water
  3. If your mix is a little dry, you may add a little more water
  4. Bulk prove your dough for 6 hours at room temperate, for a slow and even proving.
  5. Knock back the dough. Divide and shape into your rolls. You should have enough dough for 2 dozen rolls.
  6. Place on the tray they are going to bake on and prove again until the rolls have risen. This will take about 1 to 2 hours
  7. Mix together the extra flour water and extra sugar to a paste. Pipe the crosses on to the rolls. One year Betsy made Hot Cross Buns without the cross, which became difficult to sell, as they are not “Hot Cross buns” without the cross.
  8. Bake in a 220C oven for 20 minutes. You will need to check after the 20 minutes to see if they are cooked. If not, a little longer will be needed.Swan and oak 2017 009Betsy placing her hot cross buns in the wood fired oven

  9. Once out of the oven, quickly brush over a light sugar glaze.

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Eat fresh out of the oven, I know I did, ripped in half and plenty of butter.

If you would like me to get in any of Betsy traditional sour dough for you to buy and take home, you can order from Jacican by 7am any Thursday morning for pick up the following Saturday.

Jaci

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Oak & Swan tradional Allen Scott wood fired oven

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