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Easter Buns

Hop, skip, jump and March into Hilton Sydney this Easter and nibble on Executive Chef Carl Middleton’s Easter Buns.

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  • 1000g Plain flour

  • 1000g Bakers flour

  • 20g Salt

  • 120g Fresh yeast

  • 160g Butter

  • 200g Sugar

  • 20g Milk powder

  • 12g Cinnamon

  • 12g Nutmeg

  • 1120g Water

  • 400g Sultanas

  • 40g Mixed peel

  • 100g Chocolate chips

  • Sugar syrup

  • • 300g sugar

  • • 300g water

  • • Zest and juice of one lemon

  • • To make syrup: boil all three ingredients for 1 min.


  • 1.

    Dissolve yeast in water, and then add dry ingredients and butter.

  • 2.

    Knead dough for 5mins then add dried fruit and choc chips, knead for a further 3 mins.

  • 3.

    Leave a covered bowl for 30 minutes. Divide dough into 80g ball and shape into a ball.

  • 4.

    Place the dough balls 3cm a part on a greased baking tray and rest for approx 1 hour until doubled in size.

  • 5.

    Bake at 180 degree Celsius for 15 minutes.

  • 6.

    Remove from oven and while Easter buns are still hot, brush liberally with sugar syrup.


Serving suggestion: Toasted with butter!

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