How To Create A Hot Cross Bun With A Crisp Crust

How To Create A Hot Cross Bun With A Crisp Crust

Ingredients

For the buns:

Ingredients, For the buns:

– 500g strong bread flour, plus additional for dusting

– 7g fast-action dried yeast

– 1 tsp salt

– 1 tsp floor mixed spice

– 100g caster sugar

– 100g unsalted butter, softened

– 300ml milk, warmed

– 1 massive egg, beaten

– 150g blended peel, chopped

– 50g sultanas

– Zest of 1 orange

For the glaze:

Ingredients, For the glaze:

For the cross:

Ingredients:

• For the cross:
• 1/3 cup plain flour
• 2-3 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon sugar

Instructions

Making the dough:

Instructions

Making the dough:

• In a large bowl, dissolve the yeast in the warm milk. Let sit for 5 minutes, till the yeast is foamy.
• Add the flour, sugar, salt, and butter to the bowl and blend until the dough is properly combined.
• Turn the dough out onto a flippantly floured surface and knead for 5-7 minutes, till the dough is smooth and elastic.
• Place the dough in a frivolously oiled bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or until the dough has doubled in size.
• While the dough is rising, make the cross paste.

Proving the dough:

In a big bowl, combine the yeast, warm water, and 1/4 cup of the granulated sugar. Stir gently and let the mixture stand until the yeast is foamy, about 5 minutes.

Add the flour, salt, and the remaining granulated sugar to the yeast mixture. Stir till a dough types. The dough might be sticky.

Turn the dough out onto a flippantly floured surface and knead for 10 minutes, or until the dough is smooth and elastic.

Place the dough in a flippantly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or till the dough has doubled in size.

Shaping the buns:

Once you’ve confirmed the dough, put it onto a lightly floured floor and reduce it into 12 equal portions.

Form each portion into a ball and place it on a baking sheet lined with baking parchment.

Cover with frivolously oiled cling movie and allow to prove for an additional 20 minutes, or till doubled in size.

Baking the buns:

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2. In a big bowl, whisk collectively the flour, sugar, salt, and yeast. Add the milk and egg.

3. Stir till a dough types. Turn the dough out onto a frivolously floured floor and knead until clean and elastic, about 5 minutes.

4. Form the dough into a ball and place in a flippantly greased bowl. Cover with plastic wrap and let rise in a warm place till doubled in measurement, about 1 hour.

5. Punch down the dough and divide it into 12 equal items. Shape each bit into a bun and place on the prepared baking sheet.

6. Cover the buns with plastic wrap and let rise in a heat place till doubled in measurement, about half-hour.

7. Brush the tops of the buns with the egg wash and sprinkle with the sugar.

8. Bake within the preheated oven for 15-20 minutes, or till golden brown.

9. Let the buns cool on a wire rack earlier than serving.

Making the cross:

• Set your sourdough starter out to awaken and construct power for 6-8 hours earlier than you begin.

• In a large bowl, whisk collectively the water and 525g of bread flour.

• Let your dough relaxation for 10 minutes to autolyse (build flavour) before incorporating your active sourdough starter.

• Add 25g of softened butter, 25g caster sugar, 4g of salt, and your barely bubbly starter to the bowl.

• Using a wooden spoon, combine all of the ingredients till a ball of dough varieties.

• Tip the dough out onto a flippantly floured surface and knead for 7-10 minutes, or till the dough is clean and silky, and just slightly sticky.

• Pop your dough into a frivolously oiled bowl, cover with a tea towel, and show in a warm spot for 2-3 hours or till doubled in size.

• Once proved, place your dough again on a floured floor and knock the air out of it.

• Divide your dough into 12 equal pieces and form every bit right into a round ball.

• Place your dough ball on a lined baking tray, cover with a tea towel, and show for an extra 1 hour or till nearly doubled in size.

Finishing:

Finishing:



1. Once the buns have cooled slightly, brush them with slightly melted butter to offer them a glossy sheen.
2. Allow the buns to chill fully on a wire rack before slicing and serving.
3. Serve warm along with your favorite unfold, similar to butter, cream cheese, or jam.