How To Make Fluffy And Light Hot Cross Buns
Ingredients
For the dough
For the dough:
• 3¾ cups (470g) plain flour
• 1½ tsps (5g) floor cinnamon
• ¾ tsp (2.5g) ground allspice
• ½ tsp (2.5g) floor nutmeg
• 1 tbsp (10g) soft mild brown sugar
• 1½ tsps (7g) fast-action dried yeast
• ⅔ cup (160ml) semi-skimmed milk
• ⅓ cup (80ml) warm water
• 1 egg, crushed
• 50g unsalted butter, softened, plus further for greasing
For the crosses
Ingredients:
- 500g sturdy white flour, plus extra 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 floor combined spice
- 50g golden syrup
- 2 tbsp water
- 1 egg, crushed (for glazing)
Method
For the dough
Method, For the dough:
1. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2. In a separate bowl, whisk together the good and cozy milk, yeast, and 1 tablespoon of the sugar. Let stand for five minutes, until the yeast is foamy.
3. Add the yeast combination, melted butter, and egg to the dry ingredients. Stir until a dough varieties.
4. Turn the dough out onto a flippantly floured floor and knead for 5-7 minutes, until it is easy and elastic.
5. Place the dough in a flippantly oiled bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in dimension.
For the crosses
Ingredients
- (7g) 1 sachet fast-action dried yeast
- 450g robust white bread flour, plus further for dusting
- 1 tsp fine sea salt
- 75g caster sugar
- 100ml heat milk
- 100ml warm water
- 1 tsp floor combined spice
- 60g unsalted butter, softened, plus additional for greasing
- 1 free-range egg, beaten
- 50g combined fruit, such as raisins, sultanas and combined 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 nice and cozy milk and water. Leave for 5 mins until foamy.
- Stir in the flour, salt, sugar, combined spice, butter and egg. Mix till a dough types, then tip onto a lightly floured surface and knead for five minutes until clean and elastic.
- Place the dough in a frivolously oiled bowl, cowl with cling film and leave in a heat place for 1 hr, or until doubled in size.
- Knock back the dough and knead in the combined 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 depart to show for 30 minutes, or till doubled in measurement.
- Preheat the oven to 200°C/180°C fan/gas 6.
- To make the crosses, combine the flour and water together to kind a paste. Spoon right into a piping bag fitted with a small nozzle and pipe crosses onto the buns.
- Bake for 20-25 minutes until golden brown and cooked via.
- Leave to cool on a wire rack for 10 minutes before glazing. Brush the buns with the good and cozy apricot jam and leave to cool completely.
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 each bit right into a ball and place it on the prepared baking sheet.
4. Cover the buns with plastic wrap and let them rise in a heat place for 1 hour, or until they’ve doubled in measurement.
5. Preheat the oven to 375 levels F.
6. Uncover the buns and brush them with melted butter.
7. Bake the buns for 15-20 minutes, or till they are golden brown.
8. Let the buns cool on a wire rack earlier than 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 prepared baking sheet and brush with milk. Sprinkle with sugar.
3. Bake for 20-25 minutes, or Hot Cross Bun Recipe till golden brown and cooked via.
4. Allow to cool slightly before serving.