How To Make Hot Cross Buns In A Slow Cooker

How To Make Hot Cross Buns In A Slow Cooker

Ingredients

For the Buns:

750 grams (27 ounces) white bread flour, plus further for dusting

40 grams (1.5 ounces) caster sugar

1 tbsp floor blended spice

1 tbsp instant yeast

1 tsp fine sea salt

300ml (10.5 fl oz) milk, warmed

55 grams (2 ounces) butter, cubed, softened

For the Glaze:

● 1/2 cup blended peel

● half cup sultanas

● 2/3 cup plain flour

● half of cup delicate brown sugar

● 1 tbsp floor cinnamon

● ½ tsp floor combined spice

● four tbsp water

Instructions

Making the Dough:

Instructions, Making the Dough:

1. In the bowl of a stand mixer fitted with the paddle attachment, dissolve the sugar within the heat milk. Sprinkle the yeast over the sweetened milk and let stand until foamy, about 5 minutes.

2. Add the flour, salt, and butter to the bowl and mix on low speed till a dough forms. Increase the velocity to medium and knead for 5 minutes, or till the dough is smooth and elastic.

3. Transfer the dough to a frivolously greased bowl, cowl with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in measurement.

Rising the Dough:

Rising the Dough:

1. Grease a big bowl with oil.

2. In a big bowl, whisk collectively the good and cozy milk, sugar, and yeast. Let stand for five minutes, until the yeast is foamy.

3. Add the flour, salt, and butter to the bowl and stir until a dough types.

4. Turn the dough out onto a lightly floured floor and knead for 5-7 minutes till clean and elastic.

5. Place the dough in the greased bowl, cowl with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in size.

Shaping the Buns:

Instructions, Shaping the Buns:

1. Place the dough on a frivolously floured surface.

2. Divide the dough into 12 equal pieces.

3. Shape each piece right into a ball.

4. Place the balls on a baking sheet lined with parchment paper.

5. Flatten every ball barely with the palm of your hand.

6. Use a sharp knife to make a Hot Cross Bun Recipe on the highest of each bun.

7. Cover the buns with a damp tea towel and allow them to rise in a heat place for half-hour.

8. Preheat the oven to 375 levels F (190 levels C).

9. Bake the buns for 20-25 minutes, or till they are golden brown.

Proving the Buns:

Instructions: Proving the Buns

1. Grease a large bowl with melted butter.

2. Place the proved dough in the bowl and switch to coat in the butter.

3. Cover the bowl with cling film and go away in a warm place for 45 minutes, or until doubled in measurement.

4. Knock back the dough by punching it down along with your fist, then knead on a frivolously floured surface for a few seconds to clean.

5. Divide the dough into 12 equal pieces, then shape into balls.

6. Place the buns on a lined baking sheet, spacing properly aside.

7. Cover the buns with cling movie and leave in a warm place for 30 minutes, or until nearly doubled in dimension.

8. Meanwhile, preheat oven to 200°C (180°C fan/gas 6).

9. Bake the buns for 20-25 minutes, or till golden brown and sound hollow when tapped.

10. Transfer to a wire rack to chill slightly earlier than serving.

Making the Glaze:

Combine the sugar, spice, water and vinegar in a small saucepan and produce to a simmer over medium warmth, stirring to dissolve the sugar.

Simmer gently for five minutes or until the combination has thickened barely.

Stir in the orange zest and juice.

Brush the glaze over the new buns.

Use any leftover glaze to drizzle over the buns before serving.

Glazing the Buns:

Before glazing the buns, preheat your oven to 375 levels Fahrenheit (190 degrees Celsius).

In a small bowl, whisk collectively the apricot jam and water. Brush the glaze over the tops of the buns.

Place the buns on a baking sheet and bake for 10-15 minutes, or till the glaze is golden brown and the buns are heated via.

Let the buns cool barely earlier than serving.

Slow Cooker Settings:

Slow Cooker Settings:

• Low: 190-210°F (88-99°C)

• High: 260-280°F (127-138°C)

Storing the Buns:

Instructions:

Storing the Buns:

Place the buns in an airtight container and retailer them at room temperature for up to 2 days. Alternatively, you can wrap them individually in plastic wrap and freeze them for up to 2 months. When able to serve, thaw them overnight at room temperature or reheat them in a preheated oven at 180°C (160°C fan/gas 4) for 5-10 minutes, or until warmed through.