How To Use A Stand Mixer To Knead Hot Cross Bun Dough

How To Use A Stand Mixer To Knead Hot Cross Bun Dough

Ingredients and Materials

Ingredients

Ingredients:

1 half cups plain flour, plus further for dusting

1 1/2 teaspoons energetic dry yeast

1/2 teaspoon sugar

1/2 teaspoon salt

3/4 cup milk, warmed to 110-115 degrees F

1/4 cup unsalted butter, softened

1/2 cup dried currants

1/2 cup mixed peel

1/4 cup granulated sugar

1 egg, beaten

For the cross:

1/2 cup plain flour

3 tablespoons cold water

Materials

Ingredients:

Flour: Use sturdy bread flour with a excessive protein content (12-13%) for optimum dough power and improvement.

Milk: Use warm milk to activate the yeast and assist in dough hydration.

Yeast: Active dry yeast is good for this recipe. It ought to be fresh and lively for finest results.

Sugar: Granulated sugar provides nourishment for the yeast and adds a contact of sweetness to the dough.

Salt: Coarse salt enhances the flavor and balances the sweetness.

Butter: Unsalted butter, softened to room temperature, adds richness and tenderness.

Dried fruit: Raisins, sultanas, or currants add texture and taste to the new cross buns.

Mixed peel: A blend of chopped citrus peels (orange, lemon, and grapefruit) adds a aromatic, fruity notice.

Spices: Ground combined spice or cinnamon adds heat and fragrant complexity.

Materials:

Stand mixer: Essential for kneading the dough effortlessly.

Dough hook attachment: Specialized attachment for the stand mixer, designed to mimic hand-kneading.

Large mixing bowl: To accommodate the dough and components.

Measuring cups and spoons: For accurate measurement of components.

Pastry brush: To apply glaze or egg wash.

Baking sheet: To maintain the formed Hot Cross Bun cross buns throughout baking.

Parchment paper: To line the baking sheet, preventing sticking and making cleanup easier.

Piping bag: To adorn the new cross buns with crosses using a flour and water paste.

Cooling rack: To cool the new cross buns after baking.

Setting Up the Stand Mixer

Attaching the Dough Hook Attachment

Setting Up the Stand Mixer

1. Remove the mixing bowl from the stand mixer.

2. Insert the dough hook attachment into the shaft on the underside of the mixer.

3. Twist the dough hook clockwise until it is secure.

4. Place the blending bowl back on the stand mixer.

5. Add the ingredients to the mixing bowl.

Setting the Speed

– The stand mixer is a flexible kitchen appliance that can be utilized for a selection of tasks, together with kneading dough.

– To arrange the stand mixer, first connect the dough hook attachment to the mixer.

– Next, add the components for your dough to the mixer bowl.

– Turn the mixer on to a low pace and gradually improve the pace to medium.

– Knead the dough for 5-7 minutes, or till it is clean and elastic.

– The velocity at which you knead the dough will depend on the sort of dough you make.

– For instance, a dough with a excessive gluten content material would require a higher kneading speed than a dough with a low gluten content.

– If you may be unsure concerning the best kneading pace, begin at a low velocity and steadily increase the velocity until the dough is kneaded to the desired consistency.

Kneading the Dough

Adding the Ingredients

Kneading the Dough

– Fit the dough hook attachment to the stand mixer.
– Add the flour, sugar and salt to the mixer bowl and stir to combine.
– Add the milk, water, yeast and butter and mix on low pace till the elements come collectively and form a dough.
– Increase the pace to medium and knead for 5 minutes, or until the dough is easy and elastic.

Adding the Ingredients

– To add the fruit and spices, stop the mixer and add them to the dough.
– Mix on low pace for 1 minute, or till the fruit and spices are evenly distributed.
– Increase the speed to medium and knead for 2 minutes, or till the dough is clean and cohesive.

Kneading Process

Kneading the Dough

Kneading is a vital step in bread making because it helps develop the gluten within the flour, which supplies bread its structure and elasticity. There are two primary kneading strategies: hand kneading and machine kneading.

Hand Kneading

To knead by hand, place the dough on a flippantly floured surface and use your knuckles to push and fold the dough away from you. Turn the dough 90 levels and repeat the method until the dough becomes easy and elastic, about 10-12 minutes.

Machine Kneading

If you have a stand mixer, you have to use the dough hook attachment to knead the dough. Start by setting the mixer to a low speed and progressively enhance it to medium velocity. Knead the dough for 5-7 minutes, or until it forms a easy ball and pulls away from the sides of the bowl.

Kneading Process

During kneading, the gluten proteins within the flour take in water and form long, elastic strands. These strands create a network that offers bread its chewy texture. Over-kneading can develop the gluten too much, leading to a troublesome and dense bread. Under-kneading can go away the gluten underdeveloped, resulting in a weak and crumbly bread.

Determining the Dough’s Readiness

Windowpane Test

The windowpane test is a straightforward method to determine in case your dough has been kneaded sufficient. To perform the windowpane take a look at, take a small piece of dough and stretch it out into a thin sheet.

If the dough is prepared, it will be able to be stretched into a thin sheet with out tearing. The sheet must be translucent, and you must have the ability to see gentle by way of it.

If the dough isn’t ready, it’ll tear easily and gained’t be translucent.

The windowpane take a look at is an effective means to guarantee that your dough has been kneaded enough to develop gluten and become elastic. Gluten is a protein that offers dough its power and elasticity, and it’s important for making bread.

If your dough doesn’t pass the windowpane check, it might be kneaded for a couple of extra minutes until it does.

Poke Test

Poke the dough together with your finger to verify its readiness. If the indentation springs again, the dough is ready to rise. If the indentation remains, the dough wants additional kneading. The dough must be clean and elastic, and not sticky. If it is too sticky, add extra flour 1 tablespoon at a time until it reaches the specified consistency.