How To Create Hot Cross Buns With International Flavors
Ingredients
International Flavor Variations
Ingredients:
Base Dough:
– 450g strong bread flour, plus additional for dusting
– 7g fast-action dried yeast
– 1 tsp caster sugar
– 300ml heat milk
– 50g unsalted butter, softened
– 1 tsp salt
Fruit and Spice:
– 50g combined dried fruit (sultanas, currants, and raisins)
– 50g combined peel (orange and lemon)
– 1 tsp floor cinnamon
– 1/2 tsp ground allspice
– 1/4 tsp floor nutmeg
Crosses:
– 50g plain flour
– 1 tbsp water
Glaze (optional):
– 1 tbsp milk
– 1 tbsp honey
International Flavor Variations:
Indian Spiced Hot Cross Buns:
– Add 1 tbsp garam masala to the fruit and spice combination.
Italian Herb Hot Cross Bun Recipe Cross Buns:
– Replace the milk with water and add 1 tbsp dried oregano and 1 tbsp dried basil to the dough combination.
Mexican Chocolate Hot Cross Buns:
– Use half of cup mashed avocado as an alternative of butter within the dough combination. Add 1/4 cup cocoa powder and 1/4 cup chopped dark chocolate to the fruit and spice mixture.
Japanese Matcha Hot Cross Buns:
– Replace 1/4 cup of flour with 1/4 cup matcha powder. Add 1/2 tsp vanilla extract to the glaze.
Thai Coconut Hot Cross Buns:
– Replace the milk with coconut milk and add 1 tbsp shredded coconut to the fruit and spice mixture. Brush the buns with a glaze produced from 1 tbsp coconut milk and 1 tbsp honey before baking.
Instructions
Basic Bun Preparation
Instructions:
Basic Bun Preparation:
Ingredients:
- 500g sturdy white flour
- 7g lively dried yeast
- 300ml heat milk
- 50g caster sugar
- 1 tsp salt
- 50g unsalted butter, cubed
- 1 medium egg
- 100g mixed dried fruit (such as raisins, sultanas, and currants)
Method:
- In a large bowl, whisk collectively the flour, yeast, sugar, and salt.
- In a separate bowl, whisk collectively the milk, butter, and egg.
- Gradually add the wet components to the dry ingredients, mixing till a dough forms.
- Turn the dough out onto a flippantly floured floor and knead for 5-7 minutes, or till the dough is smooth and elastic.
- Place the dough in a flippantly oiled bowl, cowl with plastic wrap, and let rise in a heat place for 1 hour, or until doubled in dimension.
- Once the dough has risen, add the dried fruit and knead till evenly distributed.
- Divide the dough into 12 equal items and form into buns.
- Place the buns on a baking sheet lined with parchment paper and canopy with a tea towel.
- Let the buns rise in a heat place for half-hour, or till doubled in dimension.
- Preheat the oven to 200°C (180°C fan-forced).
- Bake the buns for 15-20 minutes, or till golden brown.
- Remove the buns from the oven and let cool on a wire rack earlier than serving.
Adding International Flavors
Instructions: Adding International Flavors
Spices
–
Cardamom: Indian spice with a warm, fragrant flavor. Grind cardamom pods and add to the dough.
–
Cumin: Middle Eastern spice with a slightly bitter, earthy flavor. Roast cumin seeds and grind before including.
–
Fennel: Mediterranean spice with a candy, anise-like flavor. Use fennel seeds for a subtle crunch.
Herbs
–
Basil: Italian herb with a recent, peppery taste. Add chopped basil to the dough or use basil pesto as a filling.
–
Mint: Middle Eastern herb with a cooling, refreshing taste. Chop mint and blend it into the dough or drizzle it over the buns.
–
Saffron: Spanish spice derived from the stigma of the saffron crocus. It imparts a golden color and a subtly candy, floral taste.
Other Ingredients
–
Kimchi: Korean fermented cabbage with a spicy, tangy flavor. Finely chop kimchi and add it to the dough or use it as a filling.
–
Coconut milk: Tropical ingredient that provides richness and a refined coconut flavor. Replace a number of the milk in the dough with coconut milk.
–
Green tea powder: Japanese ingredient that adds a barely bitter, earthy flavor. Mix green tea powder into the flour or use it as a glaze.
Tips
Storing and Reheating
Tips:
– For softer buns, use milk instead of water.
– For a sweeter bun, add a tablespoon of sugar to the dough.
– For a more flavorful bun, use a variety of spices, corresponding to cinnamon, nutmeg, and ginger.
– For a chewier bun, add a tablespoon of important wheat gluten to the dough.
– For a shiny bun, brush the tops with milk or an egg wash earlier than baking.
Storing:
– Hot cross buns may be saved in an airtight container at room temperature for up to three days.
– They may additionally be frozen for up to 2 months. To freeze, place the buns in a freezer-safe bag, and seal tightly. To thaw, take away the buns from the freezer and let them thaw at room temperature for several hours.
Reheating:
– To reheat hot cross buns, wrap them in foil and place them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes.
– You can even reheat them within the microwave for 30-60 seconds.
– If you are reheating frozen buns, thaw them at room temperature for a quantity of hours earlier than reheating.
Serving Suggestions
Tips:
– Use lukewarm milk to activate the yeast and get one of the best rise.
– Knead the dough till it is smooth and elastic, about 10 minutes.
– Let the dough rise in a heat place for at least 1 hour, or until doubled in size.
– Divide the dough into 12 equal items and shape into buns.
– Place the buns on a greased baking sheet and let rise for an additional half-hour.
– Brush the buns with milk and bake at 400 levels F for 15-20 minutes, or until golden brown.
Serving Suggestions:
– Serve hot cross buns warm with butter or cream cheese.
– Toast hot cross buns and spread together with your favourite jam or preserves.
– Make hot cross bun sandwiches together with your favorite fillings, similar to ham, cheese, or egg.
– Add hot cross buns to a bread pudding or bread crumbs.
– Use hot cross buns to make a festive Easter centerpiece.
1x
Enjoy them at your next back yard party but be careful drink too many!! **wink wink**
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