How To Make Hot Cross Buns With Alternative Flours

How To Make Hot Cross Buns With Alternative Flours

Ingredients

Alternative flours

Ingredients

1. 1 1/4 cups (150g) plain flour, plus further for dusting
2. 1 teaspoon (5g) fast-action dried yeast
3. 1/2 teaspoon (2.5g) salt
4. 1/4 cup (50g) caster sugar
5. 1/2 cup (125ml) heat milk
6. 1/4 cup (60g) unsalted butter, softened
7. 1 egg
8. 1/2 teaspoon (2.5ml) blended spice
9. 1/4 cup (60g) currants
10. 1/4 cup (60g) sultanas

Alternative flours

• Wholemeal flour: This will give your buns a more nutty flavour and a chewier texture.
• Rye flour: This will give your buns a slightly bitter flavour and a denser texture.
• Spelt flour: This will give your buns a slightly sweet flavour and a lightweight texture.
• Gluten-free flour: This will make your buns appropriate for folks with gluten intolerance or coeliac disease.

Other ingredients

Alternative Flours

If you do not have any bread flour, you ought to use all-purpose flour instead. However, your buns won’t be as chewy or have as much taste. You can even use a combination of all-purpose flour and entire wheat flour. This will give your buns a more nutty taste and a chewier texture.

If you wish to make your buns gluten-free, you must use a gluten-free flour blend. Be sure to check the package instructions for the best way to make use of the mix. You may have to add more liquid to the dough if you’re utilizing a gluten-free flour blend.

Other Ingredients

In addition to the flour, you will need the next components to make hot cross Bun cross buns:

• Milk
• Sugar
• Salt
• Yeast
• Butter
• Eggs
• Currants
• Raisins
• Mixed peel
• Cinnamon
• Nutmeg
• Vanilla extract
• Crosses (made from flour and water)

Instructions

Step 1: Make the dough

Instructions, Step 1: Make the dough

• Whisk the flours, yeast, spices, sugar and salt in a big bowl.
• In a separate bowl, whisk the milk, buttermilk, oil or butter and honey until easy.
• Make a properly within the centre of the dry elements and slowly add the moist components, stirring with a wood spoon until a sticky dough varieties.
• Turn the dough out onto a flippantly floured floor and knead for 5-7 minutes until the dough is smooth and elastic.
• Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap and leave to prove in a heat place for 1 hour, or until doubled in dimension.

Step 2: Let the dough rise

Step 2: Let the dough rise

• Once the dough has been kneaded, place it in a frivolously oiled bowl, cowl it with plastic wrap, and let it rise in a heat place for 1-2 hours, or till it has doubled in measurement.
• Once the dough has risen, punch it down and form it into 12 equal pieces.
• Place the dough items on a baking sheet lined with parchment paper and allow them to rise for an additional 30 minutes, or until they have doubled in dimension.

Step 3: Shape the buns

Step three: Shape the buns

Divide every of the 3 dough portions into eight pieces.

Shape every bit into a ball and then place on a greased baking tray, spaced properly apart.

Flatten every bun slightly with your palm.

Either beautify every bun with a cross, or depart plain.

If adorning with a cross, use a pointy knife to chop two strains across each bun, making the cross shape.

Step 4: Let the buns rise again

After shaping, place the buns on a lightly greased baking sheet, cowl loosely with flippantly oiled plastic wrap, and allow them to rise again for 45 minutes to 1 hour, or till doubled in size.

Step 5: Bake the buns

Step 5: Bake the buns

Bake in a preheated oven at 180°C/160°C fan/gas 4 for 20-25 minutes, or till the buns are golden brown and sound hole when tapped on the base.

Transfer the buns to a wire rack to chill.

Tips

Variations

This response just isn’t relevant to the topic of the article, which is “How to Make Hot Cross Buns with Alternative Flours”.

Storage

Tips:

– Use a digital scale to measure your components for probably the most accurate outcomes.

– If you do not have a stand mixer, you also can make the dough by hand. Just make certain to knead it for a minimum of 10 minutes, until it turns into easy and elastic.

– If the dough is merely too sticky, add slightly more flour. If it’s too dry, add somewhat extra water.

– Let the dough rise in a warm place for no much less than 1 hour, or until it has doubled in measurement.

– When you’re shaping the buns, remember to tuck the ends under to create a clean, round shape.

– If you don’t have a piping bag, you have to use a spoon to spread the cross on top of the buns.

– Bake the buns for 20-25 minutes, or till they’re golden brown and cooked by way of.

Storage:

– Hot cross buns can be stored in an airtight container at room temperature for up to 3 days.

– You also can freeze the buns for as much as 2 months. To freeze, let the buns cool fully, then wrap them individually in plastic wrap and place them in a freezer-safe container.

– To thaw, let the buns thaw in a single day in the fridge. You can then reheat them in a preheated oven at 350 levels Fahrenheit for 10-15 minutes, or until they’re warmed via.