FOOD," EASTER BRUNCH. WE'RE WRAPPING UP OUR CELEBRITY
CHEF WEEK WITH THE WONDER FROM DOWN UNDER.
>> SOUNDS LIKE I SHOULD BE WEARING CHAPS.
>> REALLY DOES. CURTIS STONE IS MAKING
HOT-CROSSED BUNS. I KNOW THE SONG.
>> YOU'VE NEVER HAD A HOT CROSS BUN.
>> THEY'RE A TYPICAL AUSTRALIAN DISH, RIGHT?
>> WE HAVE THEM ALL THE TIME FOR EASTER.
ENGLAND, AS WELL. THEY ATHEY ARE SO DELICIOUS.
>> I LIKE THE SOUND. >> YOU HAVE SOME YEAST.
SOUR CREAM, SOME CURRANT, FLOUR, BROWN SUGAR, SALT, EGGS AND MILK
AND CREAM. AND I MAKE A LITTLE STRAWBERRY
JAM TO SERVE WITH IT, AS WELL. >> BECAUSE YOU ARE THE WONDER
FROM DOWN UNDER, YOU KNOW? >> THE FIRST THING YOU DO IS YOU
BLOOM SOME YEAST. ADD SOME YEAST TO SOME WARM
CREAM OR WARM MILK. >> I NEVER BLOOMED YEAST.
>> YOU BLOOM IT, BABE. YOU PUT IT IN THERE AND LEAVE IT
FOR FIVE MINUTES. >> OKAY.
>> AND IT COMES OUT LOOKING JUST LIKE THIS.
>> LIKE OATMEAL, ALMOST. >> IT HAS GROWN EVER SO
SLIGHTLY. IT'S A LIVE THING.
IT'S BLOOMED. YOU TAKE SOME BROWN SUGAR AND
THROW SOME ORANGE ZEST IN THERE. >> OKAY.
>> WE TURN THAT ON. YOU LET THAT ORANGE ZEST WORK A
LITTLE WITH THE BROWN SUGAR BECAUSE IT'S GOING TO HELP TO
BRING THE FLAVOR OUT. YOU ADD SOME SPICE AND SOME
SALT. THAT'S SOME CINNAMON AND SOME
SALT. >> GOT TO HAVE THE SALT AND THE
SWEET. >> I'M GOING TO TURN THIS DOWN
SO IT DOESN'T GET EVERYWHERE. YOU GET YOUR FLOUR IN THERE.
>> GOT IT. >> AND YOU ADD YOUR WET
INGREDIENTS. YOUR BLOOMED YEAST.
GO AHEAD AND DUMP IN THERE. >> THE EGGS.
>> AND A LITTLE MELTED BUTTER. IT'S AN EASY DOUGH TO MAKE,
ACTUALLY. >> THAT'S GOOD.
>> AND ORANGE BLOSSOM ESSENCE, AS WELL.
>> WHAT IS ORANGE BLOSSOM
ESSENCE? THAT SOUNDS FANCY.
>> IF YOU DON'T HAVE IT, ADD MORE ORANGE ZEST.
BUT IT'S A NICE FLAVOR. ANYWAY, YOU LET THAT WORK.
AND THEN, IT COMES OUT INTO A BEAUTIFUL DOUGH LIKE THIS.
>> RIGHT. >> THIS IS WHERE YOU WORK IN
YOUR CURRANTS. I'VE PUT MY CURRANTS INTO A
LITTLE BIT OF ORANGE JUICE. >> OKAY.
>> AND THAT'S HOW YOU HYDRATE THEM, RIGHT?
DO YOU HAVE TO DO THAT? >> YOU DON'T HAVE TO.
BUT IT GIVES MORE FLAVOR. YOU WORK THIS DOUGH.
AND YOU WORK THE CURRANTS IN. AND YOU STICK IT INTO A LIGHTLY
GREASED BOWL. >> THERE'S THE BOWL.
>> AND YOU'RE GOING TO COVER IT WITH CLEAN FILM AND SIT IT IN A
WARM PLACE. IN AN HOUR, IT WILL HAVE DOUBLED
IN SIZE. >> WOW.
>> SEE HOW THAT'S -- >> IS THAT THANKS TO THE BLOOMED
YEAST? >> THE YEAST IS DOING ITS WORK
FOR YOU.
YOU PUNCH IT DOWN, LIKE SO. YOU BRING IT OUT OF THE BOWL.
AND THEN, YOU ARE GOING TO DIVIDE THIS INTO 18 BUNS.
THAT'S EASY. CUT IT IN HALF.
>> ONE, TWO. >> AND IN HALF AGAIN.
>> THIS IS LIKE A MATH PROJECT. >> LITTLE PIECES LIKE THIS.
AND YOU ROLE THEM. >> THEY'RE PERFECT CIRCLES.
THIS IS A BIG BUN. AS THEY SAY --
>> PRETTY BUNS ARE PRETTY GOOD FUN.
>> I LIKE BIG BUNS AND I CANNOT LIE.
>> YOU STICK IT IN THERE. AND YOU LEAVE IT AGAIN.
ALL RIGHT? NOW, THEY'RE GOING TO DOUBLE IN
SIZE ONCE MORE. >> GOSH.
>> KNEES ARE A LITTLE SMALL. BUT THEY HAVE DOUBLED IN SIZE.
THAT'S WHAT GIVES THEM THE NICE, AIRY QUALITY.
ONCE THAT HAPPENS, YOU GO AHEAD AND MAKE THIS PASTE, WHICH IS
LITERALLY WATER AND FLOUR. AND THIS IS WHERE THE CROSS
COMES FROM ON THE BUN. YOU WHISK THAT TOGETHER.
THESE ARE NOW DOUBLED IN SIZE, AS YOU CAN SEE.
AND WHAT YOU DO IS YOU DO A NICE CROSS ON EACH BUN.
THIS IS TO REPRESENT THE CRUCIFIX, OF COURSE.
>> PERFECT FOR EASTER. >> YOU DO THAT ON EACH ONE.
>> PRETTY. >> BEAUTIFUL.
>> REALLY PRETTY. >> WE HAVE TO TASTE.
AND WE PUT THEM IN THE OVEN, RIGHT?
>> THEY COME OUT LIKE THIS. AND YOU CAN EITHER SERVE THEM --
I ACTUALLY SERVE THEM OPEN. YOU MAKE A LITTLE FLAVORED
BUTTER. I HAVE SOME SPICE, WITH THE
BUTTER. AND THEN, IS THAT GOOD?
>> I LOVE IT. >> IT'S DELICIOUS.
>> A LITTLE NUTMEG, A LITTLE CINNAMON AND A LITTLE CLOVE.
>> IT TURNS OUT A HOT CROSSED BUN IS DELICIOUS.
>> I'VE BEEN SINGING THE SONG. >> AND