A road trip may be a quintessential Australian holiday, but given the poor quality of food served at many roadside diners and service stations, great food has not typically featured as part of the travel experience. Consuming a greasy hamburger, or an egg sandwich past it’s expiry date may make your holiday unforgettable, but for all the wrong reasons.
In September, littlebaking took a road trip along the inland road from Sydney to Melbourne – the Hume Highway – to see if a road trip can offer more than McDonald’s restaurants and fry-cook meals. Between Yass and Albury in New South Wales, and roughly half way between Melbourne and Sydney, we found Holbrook Bakery. http://www.holbrookbakery.com.au/
This bakery knows its customer base – everything is cleverly packaged in a way that caters to the road tripper (and trucker and tradie). All baked items are hand-sized (for easy consumption over a steering wheel), and with a wide range of freshly made sandwiches and rolls ready to go as well. The full range of hot take away coffees are also available (and in giant travel size!). The range of sweet pastries and baked delights included all of the country town classics – vanilla slice, neenish tarts, cream buns. The wagon wheels were large enough to be considered ‘actual size’. And the iced donuts were light enough and large enough to serve as a makeshift inflatable pool tube. The paris-brest was also outstanding. While road trips are sometimes about getting somewhere as quickly as you can, a stop at Holbrook bakery is well worth it.
Our recipe dedication to Holbrook Bakery features below. Holbrook’s kransky roll includes a traditional cheese filled, cured-meat centre, and a light pastry covering (using a diagonal roll technique). In our recipe, we adapt the Holbrook approach to produce a vegetarian/vegan alternative. We selected a commercially prepared vegan hot dog because these have a smoky flavour which works well with a buttery pastry. We basted the ‘dog’ in a garlic butter to enhance the flavour and to help retain moisture while cooking. For vegetarians, cheese can be added to the pastry in order to get the cheese kransky experience.
2 cups flour
1 cup butter or vegan tablespread
1-2 tablespoons of cold soda water
6 tablespoons of grated cheese (can be omitted for vegan version)
Ingredients (Basting sauce)
1 garlic clove, finely grated
2 tablespoons of butter or vegan tablespread
Ingredients (everything else)
6 vegan or vegetarian hot dogs
Make pastry first as it requires resting time. Rub butter (or butter alternative) into flour until it starts to crumb. Add cheese and cold soda water until mix comes together as a ball. Bring together as a neat pastry ball and wrap in cling film. Put in fridge for at least half an hour (or anywhere up to 24 hours).
When ready to make kransky rolls, grate garlic into butter and melt together. Put aside with a pastry brush, as you will use this to baste hot dogs prior to rolling in pastry.
Divide pastry into 6 portions. Roll thin, but not so thin that the pastry begins to break apart. Roll into a square a little longer than the hot dog, and so 3 or so ribbon strips can be cut from it. Ribbon strips about 3 cm wide seem to work well. Baste each hot dog with garlic butter, then cover end with pastry and roll upwards diagonally around the hot dog (so it is completely enclosed in pastry as you go). Each ‘dog’ uses about 3 ribbon strips of pastry. Try to cover the ‘dog’ as much as you can, but don’t overwork the pastry and lose the diagonal pattern.
Place rolls on a lined baking tray, lightly baste with garlic butter and scatter surface of the roll with sesame seeds.
Bake at 200C for a half an hour. Pastry should be light golden brown.
(L – holbrook bakery, middle – Holbrook kransky roll, R – littlebaking vegan kransky roll)