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
- Tip the yeast into a big bowl and add the good and cozy milk and water. Leave for 5 mins until foamy.
- 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.
- 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.
- Knock back the dough and knead in the blended fruit.
- 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.
- Preheat the oven to 200°C/180°C fan/gas 6.
- 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.
- Bake for 20-25 minutes until golden brown and cooked through.
- 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.
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