How To Make Fluffy And Light Hot Cross Buns

How To Make Fluffy And Light Hot Cross Buns

Ingredients

For the dough

For the dough:

• 3¾ cups (470g) plain flour

• 1½ tsps (5g) ground cinnamon

• ¾ tsp (2.5g) ground allspice

• ½ tsp (2.5g) ground nutmeg

• 1 tbsp (10g) soft mild brown sugar

• 1½ tsps (7g) fast-action dried yeast

• ⅔ cup (160ml) semi-skimmed milk

• ⅓ cup (80ml) heat water

• 1 egg, crushed

• 50g unsalted butter, softened, plus additional for greasing

For the crosses

Ingredients:

• 500g strong white flour, plus additional for dusting
• 7g fast-action dried yeast
• 1 tsp caster sugar
• 1 tsp salt
• 275ml heat milk
• 1 large egg, beaten
• 50g unsalted butter, softened
• 100g mixed dried fruit
• 1 tbsp ground combined spice
• 50g golden syrup
• 2 tbsp water
• 1 egg, crushed (for glazing)

Method

For the dough

Method, For the dough:

1. In a big bowl, whisk collectively the flour, sugar, salt, and baking powder.

2. In a separate bowl, whisk collectively the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes, till the yeast is foamy.

3. Add the yeast mixture, melted butter, and egg to the dry ingredients. Stir until a dough types.

4. Turn the dough out onto a flippantly floured surface and knead for 5-7 minutes, till it is smooth and elastic.

5. Place the dough in a lightly oiled bowl, cowl with plastic wrap, and let rise in a heat place for 1 hour, or until doubled in dimension.

For the crosses

Ingredients

• (7g) 1 sachet fast-action dried yeast
• 450g sturdy white bread flour, plus further for dusting
• 1 tsp fine sea salt
• 75g caster sugar
• 100ml heat milk
• 100ml warm water
• 1 tsp floor mixed spice
• 60g unsalted butter, softened, plus further for greasing
• 1 free-range egg, beaten
• 50g combined fruit, such as raisins, sultanas and blended peel
• For the crosses
• 50g plain flour
• 1 tbsp water
• For the glaze
• 2 tbsp apricot jam, warmed

Method

1. Tip the yeast into a big bowl and add the good and cozy milk and water. Leave for 5 mins until foamy.
2. Stir in the flour, salt, sugar, blended spice, butter and egg. Mix till a dough forms, then tip onto a frivolously floured surface and knead for five minutes till clean and elastic.
3. Place the dough in a flippantly oiled bowl, cover with cling film and go away in a heat place for 1 hr, or until doubled in size.
4. Knock back the dough and knead in the blended fruit.
5. Divide the dough into 12 equal pieces and shape into buns. Place on a baking tray lined with baking parchment, cowl with cling film and go away to prove for 30 mins, or until doubled in dimension.
6. Preheat the oven to 200°C/180°C fan/gas 6.
7. To make the crosses, mix the flour and water collectively to form a paste. Spoon into a piping bag fitted with a small nozzle and Hot Cross Bun pipe crosses onto the buns.
8. Bake for 20-25 minutes until golden brown and cooked through.
9. Leave to chill on a wire rack for 10 minutes before glazing. Brush the buns with the good and cozy apricot jam and leave to chill utterly.

To assemble the buns

To assemble the buns:

1. Line a baking sheet with parchment paper.

2. Divide the dough into 12 equal pieces.

3. Roll every bit right into a ball and place it on the ready baking sheet.

4. Cover the buns with plastic wrap and allow them to rise in a warm place for 1 hour, or until they’ve doubled in measurement.

5. Preheat the oven to 375 degrees F.

6. Uncover the buns and brush them with melted butter.

7. Bake the buns for 15-20 minutes, or until they are golden brown.

8. Let the buns cool on a wire rack before serving.

To bake the buns

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Place the buns on the ready baking sheet and brush with milk. Sprinkle with sugar.

3. Bake for 20-25 minutes, or till golden brown and cooked via.

4. Allow to chill barely earlier than serving.