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
- 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.
- Once the buns have cooled slightly, brush them with slightly melted butter to offer them a glossy sheen.
- Allow the buns to chill fully on a wire rack before slicing and serving.
- Serve warm along with your favorite unfold, similar to butter, cream cheese, or jam.
Instructions
Making the dough:
Instructions
Making the dough:
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:
Recent Comments