How To Create A Hot Cross Bun With A Crisp Crust
Ingredients
For the buns:
Ingredients, For the buns:
– 500g sturdy bread flour, plus additional for dusting
– 7g fast-action dried yeast
– 1 tsp salt
– 1 tsp floor blended spice
– 100g caster sugar
– 100g unsalted butter, softened
– 300ml milk, warmed
– 1 large egg, beaten
– 150g combined 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 five minutes, till the yeast is foamy.
- Add the flour, sugar, salt, and butter to the bowl and blend till the dough is nicely mixed.
- Turn the dough out onto a lightly floured floor and knead for 5-7 minutes, till the dough is easy and elastic.
- Place the dough in a lightly oiled bowl, cowl 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 barely, brush them with slightly melted butter to provide them a glossy sheen.
- Allow the buns to cool utterly on a wire rack earlier than 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, mix the yeast, heat water, and 1/4 cup of the granulated sugar. Stir gently and let the combination stand until the yeast is foamy, about 5 minutes.
Add the flour, salt, and the remaining granulated sugar to the yeast combination. Stir until a dough varieties. The dough might be sticky.
Turn the dough out onto a lightly floured surface and knead for 10 minutes, or till the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cowl with plastic wrap, and let rise in a heat 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 flippantly floured floor and minimize it into 12 equal parts.
Form every portion into a ball and place it on a baking sheet lined with baking parchment.
Cover with frivolously oiled cling movie and allow to show for a further 20 minutes, or till doubled in measurement.
Baking the buns:
1. Preheat oven to 425 degrees F (220 levels C). Line a baking sheet with parchment paper.
2. In a big bowl, whisk together the flour, sugar, salt, and yeast. Add the milk and egg.
3. Stir until a dough varieties. Turn the dough out onto a frivolously floured surface and knead till smooth and elastic, about 5 minutes.
4. Form the dough right into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise in a heat place until doubled in size, about 1 hour.
5. Punch down the dough and divide it into 12 equal pieces. Shape every bit into a bun and place on the ready baking sheet.
6. Cover the buns with plastic wrap and let rise in a warm place until doubled in dimension, about 30 minutes.
7. Brush the tops of the buns with the egg wash and sprinkle with the sugar.
8. Bake in 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 before you begin.
• In a big 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 slightly bubbly starter to the bowl.
• Using a wood spoon, combine all the components until a ball of dough types.
• Tip the dough out onto a lightly floured floor and knead for 7-10 minutes, or until the dough is easy and silky, and just barely sticky.
• Pop your dough into a lightly oiled bowl, cowl with a tea towel, and show in a heat spot for 2-3 hours or till doubled in dimension.
• Once proved, place your dough back on a floured surface and knock the air out of it.
• Divide your dough into 12 equal pieces and shape each piece into a spherical ball.
• Place your dough ball on a lined baking tray, cover with a tea towel, and prove for a further 1 hour or until nearly doubled in dimension.
Finishing:
Finishing: