How To Make Hot Cross Buns In A Slow Cooker
Ingredients
For the Buns:
750 grams (27 ounces) white bread flour, plus additional for dusting
40 grams (1.5 ounces) caster sugar
1 tbsp floor blended spice
1 tbsp prompt yeast
1 tsp nice sea salt
300ml (10.5 fl oz) milk, warmed
55 grams (2 ounces) butter, cubed, softened
For the Glaze:
● half of cup mixed peel
● half cup sultanas
● 2/3 cup plain flour
● 1/2 cup soft brown sugar
● 1 tbsp ground cinnamon
● ½ tsp ground blended spice
● 4 tbsp water
Instructions
Making the Dough:
Instructions, Making the Dough:
1. In the bowl of a stand mixer fitted with the paddle attachment, dissolve the sugar within the heat milk. Sprinkle the yeast over the sweetened milk and let stand until foamy, about 5 minutes.
2. Add the flour, salt, and butter to the bowl and mix on low pace until a dough types. Increase the pace to medium and knead for 5 minutes, or till the dough is clean and elastic.
3. Transfer the dough to a flippantly greased bowl, cowl with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in measurement.
Rising the Dough:
Rising the Dough:
1. Grease a big bowl with oil.
2. In a big bowl, whisk collectively the warm milk, sugar, and yeast. Let stand for 5 minutes, until the yeast is foamy.
3. Add the flour, salt, and butter to the bowl and stir till a dough forms.
4. Turn the dough out onto a frivolously floured surface and knead for 5-7 minutes until easy and elastic.
5. Place the dough in the greased bowl, cowl with plastic wrap, and let rise in a warm place for 1 hour, or till doubled in size.
Shaping the Buns:
Instructions, Shaping the Buns:
1. Place the dough on a frivolously floured surface.
2. Divide the dough into 12 equal pieces.
3. Shape each piece right into a ball.
4. Place the balls on a baking sheet lined with parchment paper.
5. Flatten each ball slightly with the palm of your hand.
6. Use a sharp knife to make a Hot Cross Bun Recipe on the highest of each bun.
7. Cover the buns with a damp tea towel and let them rise in a warm place for half-hour.
8. Preheat the oven to 375 degrees F (190 levels C).
9. Bake the buns for 20-25 minutes, or till they are golden brown.
Proving the Buns:
Instructions: Proving the Buns
1. Grease a large bowl with melted butter.
2. Place the proved dough within the bowl and turn to coat within the butter.
3. Cover the bowl with cling film and leave in a heat place for 45 minutes, or until doubled in measurement.
4. Knock back the dough by punching it down along with your fist, then knead on a flippantly floured surface for a couple of seconds to smooth.
5. Divide the dough into 12 equal pieces, then shape into balls.
6. Place the buns on a lined baking sheet, spacing well aside.
7. Cover the buns with cling movie and leave in a warm place for 30 minutes, or until almost doubled in dimension.
8. Meanwhile, preheat oven to 200°C (180°C fan/gas 6).
9. Bake the buns for 20-25 minutes, or until golden brown and sound hole when tapped.
10. Transfer to a wire rack to chill slightly earlier than serving.
Making the Glaze:
Combine the sugar, spice, water and vinegar in a small saucepan and produce to a simmer over medium warmth, stirring to dissolve the sugar.
Simmer gently for five minutes or till the combination has thickened slightly.
Stir in the orange zest and juice.
Brush the glaze over the new buns.
Use any leftover glaze to drizzle over the buns before serving.
Glazing the Buns:
Before glazing the buns, preheat your oven to 375 levels Fahrenheit (190 levels Celsius).
In a small bowl, whisk collectively the apricot jam and water. Brush the glaze over the tops of the buns.
Place the buns on a baking sheet and bake for 10-15 minutes, or till the glaze is golden brown and the buns are heated through.
Let the buns cool slightly earlier than serving.
Slow Cooker Settings:
Slow Cooker Settings:
• Low: 190-210°F (88-99°C)
• High: 260-280°F (127-138°C)
Storing the Buns:
Instructions:
Storing the Buns:
Place the buns in an hermetic container and store them at room temperature for up to 2 days. Alternatively, you possibly can wrap them individually in plastic wrap and freeze them for as much as 2 months. When ready to serve, thaw them overnight at room temperature or reheat them in a preheated oven at 180°C (160°C fan/gas 4) for 5-10 minutes, or till warmed by way of.