How To Make Hot Cross Buns With Sourdough Starter

How To Make Hot Cross Buns With Sourdough Starter

Ingredients

For the dough

Dough Ingredients:

  1. 250g strong white bread flour
  2. 250g robust wholemeal bread flour
  3. 100g sourdough starter, fed inside the final 12 hours
  4. 300ml tepid water
  5. 10g fantastic sea salt
  6. 75g unsalted butter, softened
  7. 100g blended dried fruit (sultanas, raisins, cherries)

Ingredients:

  • 300g energetic sourdough starter
  • 500g robust bread flour
  • 150ml warm milk
  • 100ml warm water
  • 30g sugar
  • 1 teaspoon salt
  • 50g butter, softened
  • 1 giant egg
  • 150g mixed dried fruit (such as raisins, sultanas, and currants)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon floor blended spice
  • For the cross:
  • 50g plain flour
  • 1 tablespoon water

1 cup sourdough starter

1 cup (230g) active sourdough starter (100% hydration)

1 cup water

– 2 1/4 teaspoons lively dry yeast or 1 tablespoon prompt yeast

– 1 cup warm water (105-115°F)

– 1 tablespoon sugar

– 1 teaspoon salt

– 3 cups all-purpose flour, plus more for dusting

– half of cup sourdough starter

– 1/4 cup unsalted butter, softened

– 1 egg

– half of cup currants

– half cup raisins

– 1/4 cup candied orange peel

– 1/4 cup candied lemon peel

– half teaspoon ground cinnamon

– 1/4 teaspoon floor nutmeg

– 1/4 teaspoon floor cloves

– 1 tablespoon milk

– 1 egg yolk

– 1 tablespoon water

1/2 cup milk

1/2 cup milk

1/4 cup honey

Honey is a pure sweetener that provides a contact of sweetness to those hot cross buns without being overpowering.

It also helps to keep the buns moist and tender.

When measuring honey, make positive to use a measuring spoon that has been dipped in hot water after which dried.

This will help prevent the honey from sticking to the spoon.

1 teaspoon salt

• 1 teaspoon salt

2 cups allpurpose flour

Ingredients:

– 2 cups all-purpose flour

1 cup complete wheat flour

1 cup whole wheat flour

Ingredients for the dough:

– 250g sturdy white bread flour
– 250g sturdy wholemeal flour
– 100g sourdough starter
– 150ml warm water
– 50ml milk
– 50g caster sugar
– 1 tsp salt
– 1 tsp ground cinnamon
– 1 tsp ground nutmeg
– half of tsp ground allspice
– half of tsp floor cloves
– 50g currants
– 50g sultanas
– 50g mixed peel
– 1 egg, crushed

Ingredients for the cross:

– 50g plain flour
– 1 tbsp water

Ingredients for the glaze:

– 1 tbsp apricot jam
– 1 tbsp water

For the spices

Mixed spice is a blend of spices commonly utilized in baking, notably in sweet dishes. It usually includes cinnamon, nutmeg, ginger, cloves, and allspice. The proportions of every spice can range depending on the recipe, but cinnamon is mostly the dominant flavor.

Allspice is a spice made from the dried berries of the Pimenta dioica tree. It has a heat, barely candy flavor with notes of cinnamon, cloves, and nutmeg. Allspice is usually utilized in baking, particularly in gingerbread and pumpkin pie.

Cinnamon is a spice made from the bark of the Cinnamomum tree. It has a heat, candy taste with a barely woody aroma. Cinnamon is often used in baking, in addition to in drinks such as tea and cider.

Cloves are the dried flower buds of the Syzygium aromaticum tree. They have a strong, pungent flavor with a slightly bitter undertone. Cloves are commonly utilized in baking, notably in spice desserts and gingerbread.

Ginger is a spice produced from the root of the Zingiber officinale plant. It has a sharp, barely spicy flavor with a hint of sweetness. Ginger is commonly utilized in baking, in addition to in beverages similar to tea and ginger ale.

Nutmeg is a spice produced from the seed of the Myristica fragrans tree. It has a heat, barely candy taste with a hint of bitterness. Nutmeg is usually utilized in baking, particularly in pumpkin pie and eggnog.

Ingredients:

For the Sourdough Starter:

– 1 cup (120g) all-purpose flour

– half cup (60g) water

For the Dough:

– 1 cup (120g) sourdough starter

– 2 cups (240g) all-purpose flour

– 1 cup (240ml) milk

– 1/4 cup (50g) sugar

– 1 teaspoon (5g) salt

– half teaspoon (2.5g) ground cinnamon

– 1/2 teaspoon (2.5g) ground nutmeg

– half of teaspoon (2.5g) floor ginger

– 1/2 cup (120g) raisins

– 1/4 cup (60g) chopped mixed peel

For the Cross:

– 1/4 cup (60g) flour

– 2 tablespoons (30ml) water

1 teaspoon floor cinnamon

Ground cinnamon is a spice produced from the internal bark of cinnamon bushes. It is utilized in a selection of candy and savory dishes, including hot cross buns.

To make ground cinnamon, the bark of the cinnamon tree is harvested and dried. The dried bark is then ground right into a powder. Ground cinnamon has a warm, candy flavor and a slightly pungent aroma.

In the recipe for decent cross buns with sourdough starter, ground cinnamon is used to taste the dough. The cinnamon gives the buns a barely sweet and spicy flavor.

Ground cinnamon could be found in most grocery stores. It is normally sold in small jars or packets.

1 teaspoon floor nutmeg

Ingredients

For the cross:

1 teaspoon floor nutmeg

1 teaspoon floor cloves

– 1 teaspoon ground cloves

1/2 teaspoon ground ginger

Ingredients:

  • 1/2 teaspoon ground ginger

Active sourdough starter: 1 cup (240g)

Warm water: 1 cup (240ml)

Honey: 2 tablespoons

All-purpose flour: 2 half cups (300g)

Whole wheat flour: 2 cups (250g)

Salt: 1 teaspoon

Ground cinnamon: 1 teaspoon

Ground nutmeg: 1/2 teaspoon

Allspice: 1/4 teaspoon

Dried currants: 1/2 cup (100g)

Mixed peel: 1/2 cup (100g)

Razins: 1/2 cup (100g)

Bread flour: half of cup(62.5g), for dusting

For the cross:

Plain flour: 1/4 cup (30g)

Water: 1 tablespoon

For the egg wash

Ingredients for the egg wash:

1 egg, beaten

1 tablespoon of milk

Ingredients:

For the Sourdough Starter:

  • 1 cup (120 grams) complete wheat flour
  • 1/2 cup (60 ml) water

For the Hot Cross Buns:

  • 1 cup (240 ml) milk, warmed
  • 2 teaspoons (7 grams) active dry yeast
  • 3 tablespoons (45 grams) granulated sugar
  • 1/2 cup (120 ml) sourdough starter
  • 3 cups (360 grams) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5 grams) salt
  • 1/2 cup (60 grams) raisins
  • 1/4 cup (30 grams) blended peel (orange and lemon)
  • 1/2 teaspoon (2 grams) floor cinnamon
  • 1/4 teaspoon (1 gram) floor nutmeg
  • 1 egg, beaten
  • For the Cross:

    • 1/2 cup (60 grams) flour
    • 2 tablespoons (30 ml) water

  • For the Glaze:

    • 1/4 cup (30 grams) honey
    • 1 tablespoon (15 ml) water

    1 egg

    Ingredients:

    1. 1 egg, beaten

    1 tablespoon water

    Ingredients:

    1 tablespoon water

    Ingredients:

    For the Sourdough Starter:

    • 1 cup (125g) strong bread flour, plus extra for dusting
    • ½ cup (60g) rye flour
    • ½ cup (120ml) warm water (105-115°F / 40-46°C)

    For the Hot Cross Bun Recipe Cross Buns:

    • 500g (4 cups) sturdy bread flour, plus more for dusting
    • 80g (⅓ cup) caster sugar
    • 2 tsp floor cinnamon
    • 2 tsp combined spice
    • ½ tsp floor nutmeg
    • ½ tsp salt
    • 1 tsp lively dry yeast
    • 1 massive egg
    • 250ml (1 cup) warm milk (105-115°F / 40-46°C)
    • 100g (3½ oz) unsalted butter, softened
    • 100g (3½ oz) blended peel
    • 50g (1¾ oz) raisins
    • For the Crosses:
    • 50g (1¾ oz) plain flour
    • 2 tbsp water
    • For the Glaze:
    • 1 tbsp caster sugar
    • 2 tbsp water

    Instructions

    Make the dough

    1. In a large bowl, mix the bread flour, sugar, salt, cinnamon, and nutmeg.

    2. In a separate bowl, whisk collectively the nice and cozy milk, water, and energetic sourdough starter.

    3. Add the moist components to the dry components and stir until a dough types.

    4. Turn the dough out onto a flippantly floured surface and knead for 10-12 minutes, or till the dough is smooth and elastic.

    5. Place the dough in a flippantly oiled bowl, cover it with plastic wrap, and let it rise in a heat place for 1 hour, or till doubled in size.

    6. Punch down the dough and divide it into 12 equal items.

    7. Shape the dough items into buns and place them on a baking sheet lined with parchment paper.

    8. Cover the buns with plastic wrap and let them rise in a warm place for 30 minutes, or till doubled in size.

    9. Preheat the oven to 375 levels F (190 levels C).

    10. In a small bowl, combine the flour, water, and sugar to make a paste.

    11. Transfer the paste to a piping bag fitted with a small round tip.

    12. Pipe a cross on high of every bun.

    13. Bake the buns for 20-25 minutes, or until golden brown.

    14. Remove the buns from the oven and allow them to cool on a wire rack.

    Instructions:

    Day 1:

    Feed your sourdough starter.

    Mix the tangzhong: Combine the milk and water in a small saucepan. Bring to a boil over medium heat, stirring constantly. Add the bread flour and whisk until a thick paste forms. Remove from heat and stir in the butter until melted.

    Mix the dough: In a big bowl, whisk together the tangzhong, sourdough starter, honey, salt, and spices.

    Knead the dough on a frivolously floured floor until easy and elastic, about 10-12 minutes. Place the dough in a frivolously oiled bowl, cover with plastic wrap, and let rise in a single day.

    Day 2:

    Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a parchment paper-lined baking sheet.

    Preheat oven to 375°F (190°C).

    Make the cross: Mix the flour and water to kind a paste. Transfer to a piping bag fitted with a small tip. Pipe a cross on every bun.

    Bake for 20-25 minutes, or until golden brown and cooked via.

    Cool on a wire rack earlier than serving.

    In a large bowl, mix the sourdough starter, water, milk, honey, salt, and spices.

    In a large bowl, combine the sourdough starter, water, milk, honey, salt, and spices.

    Gradually add the flours until a dough forms.

    Gradually add the flours to the wet ingredients, mixing until a dough varieties. The dough ought to be barely sticky, however not too moist. If the dough is just too moist, add a little extra flour. If the dough is simply too dry, add somewhat more water.

    Once the dough has come together, flip it out onto a flippantly floured floor and knead for 5-7 minutes till it turns into easy and elastic.

    Place the dough in a frivolously oiled bowl, cover with plastic wrap, and let rise in a heat place for 1-2 hours, or till doubled in measurement.

    Turn the dough out onto a floured surface and knead for fifty seven minutes till clean and elastic.

    Turn the dough out onto a floured surface and knead for fifty seven minutes till easy and elastic.

    Place the dough in a greased bowl, cover with plastic wrap, and allow to rise in a heat place for 812 hours, or overnight.

    Place the dough in a frivolously greased bowl, cowl with plastic wrap, and allow to rise in a warm place (75-80 levels F) for 8-12 hours, or in a single day.

    INSTRUCTIONS

    1. Prepare the sourdough starter: In a big bowl, whisk together the warm water, flour, and sugar. Cover the bowl with plastic wrap and let sit at room temperature for 12-24 hours, or till the starter is bubbly and lively.

    2. Make the dough: In a big bowl, whisk collectively the flour, sugar, salt, and spices. Add the sourdough starter and heat milk and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or till the dough is easy and elastic.

    3. Let the dough rise: Place the dough in a flippantly oiled bowl, cowl with plastic wrap, and let rise in a warm place for 1-2 hours, or until the dough has doubled in dimension.

    4. Punch down the dough: Once the dough has risen, punch it right down to launch the air bubbles. Divide the dough into 12 equal pieces and form into buns.

    5. Place the buns on a baking sheet: Line a baking sheet with parchment paper and place the buns on the sheet. Cover the buns with plastic wrap and let rise in a warm place for half-hour, or till the buns have doubled in measurement.

    6. Preheat the oven: Preheat the oven to 375 degrees F (190 degrees C).

    7. Make the cross: Using a pointy knife, make a cross on the highest of each bun.

    8. Bake the buns: Bake the buns for 20-25 minutes, or till the buns are golden brown and sound hole when tapped.

    9. Let the buns cool: Let the buns cool on a wire rack earlier than serving.

    Form the buns

    On a frivolously floured floor, divide the dough into 12 equal pieces.

    Shape each bit into a ball, then place on a baking sheet lined with parchment paper.

    Cover the buns with plastic wrap and let rise in a heat place for 1 hour, or until doubled in measurement.

    Preheat oven to 375 levels F (190 degrees C).

    In a small bowl, mix the flour, sugar, and cinnamon.

    Brush the buns with melted butter, then sprinkle with the flour combination.

    Bake for 15-20 minutes, or until golden brown.

    Let cool on a wire rack earlier than serving.

    Place the sourdough starter, warm milk, honey, and sugar in a big bowl and whisk to mix.

    In a separate bowl, whisk collectively the flour and salt.

    Add the dry ingredients to the wet elements and stir until simply mixed.

    Cover the bowl and let the dough rise in a warm place for 8-12 hours, or till doubled in dimension.

    Once the dough has risen, punch it down and switch it out onto a flippantly floured floor.

    Divide the dough into 12 equal items.

    Shape the pieces of dough into buns and place them on a baking sheet lined with parchment paper.

    Cover the buns and let them rise in a warm place for 1-2 hours, or till doubled in size.

    Preheat the oven to 375 levels F (190 degrees C).

    In a small bowl, whisk collectively the flour, water, and sugar to make a paste.

    Transfer the paste to a piping bag fitted with a small round tip.

    Pipe a cross on the top of each bun.

    Bake the buns for 20-25 minutes, or till golden brown.

    Let the buns cool on a wire rack before serving.

    Once the dough has risen, punch it down and divide it into 12 equal pieces.

    Once the dough has risen, punch it right down to launch the air bubbles.

    Divide the dough into 12 equal pieces.

    Roll each bit right into a ball and place them on a baking sheet lined with parchment paper.

    Cover the buns with plastic wrap and let them rise in a heat place for about 30 minutes, or until they have doubled in dimension.

    Shape each bit into a ball and place on a greased baking sheet.

    Shape each bit right into a ball and place on a greased baking sheet.

    Cover the buns with plastic wrap and permit to rise for 12 hours, or until doubled in measurement.

    Cover the buns with plastic wrap and allow to rise for 12 hours, or till doubled in size.

    Instructions:

    1. In a big bowl, whisk collectively the warm water, sugar, and yeast. Let stand till foamy, about 5 minutes.

    2. Stir in the sourdough starter, flour, and salt. Mix till a dough varieties.

    3. Turn the dough out onto a frivolously floured floor and knead until smooth and elastic,
      about 5 minutes.

    4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a heat place till doubled in size, about 1 hour.

    5. Punch down the dough and divide it into 12 equal items. Shape the items into buns and place them on a baking sheet lined with parchment paper.

    6. Cover the buns with plastic wrap and allow them to rise in a warm place till doubled in measurement, about 30 minutes.

    7. Preheat oven to 375 degrees F (190 levels C).

    8. Bake the buns for 15-20 minutes, or till golden brown.

    9. Mix together the flour and water to make a paste. Transfer the paste to a piping bag fitted with a small spherical tip.

    10. Pipe a cross on the highest of every bun.

    11. Return the buns to the oven and bake for an additional 5 minutes, or till the crosses are set.

    12. Let the buns cool on a wire rack earlier than serving.

    Make the cross

    Instructions

    1. In a big bowl, mix the sourdough starter, water, and flour. Stir until a dough types.

    2. Cover the dough and let it rise in a heat place for 8-12 hours, or till doubled in measurement.

    3. Once the dough has risen, punch it down and switch it out onto a floured floor.

    4. Knead the dough for 5-7 minutes, until it’s smooth and elastic.

    5. Add the sugar, salt, and spices to the dough and knead till well combined.

    6. Cover the dough and let it rise for another 1-2 hours, or till doubled in size.

    7. Once the dough has risen, divide it into 12 equal items.

    8. Shape each bit of dough into a ball.

    9. Place the balls of dough on a baking sheet lined with parchment paper.

    10. Cover the dough and let it rise for another half-hour, or until doubled in measurement.

    11. Preheat the oven to 375 levels F (190 degrees C).

    12. In a small bowl, whisk together the flour and water to form a paste.

    13. Transfer the paste to a piping bag fitted with a small spherical tip.

    14. Pipe a cross on every bun.

    15. Bake for 20-25 minutes, or until the buns are golden brown.

    16. Let the buns cool on a wire rack before serving.

    Instructions:

    1. Create the Scald: In a small bowl, whisk together the milk, butter, and sugar. Heat within the microwave or on the stovetop till hot and bubbly, however not boiling.

    2. Bloom the Yeast: In the bowl of a stand mixer or a big mixing bowl, whisk collectively the sourdough starter, warm water, and honey. Let stand for 5-10 minutes, or till the yeast is foamy and active.

    3. Combine the Wet Ingredients: Add the scalded milk mixture to the yeast combination and stir to mix.

    4. Add the Dry Ingredients: Gradually add the flour, salt, and spices to the wet ingredients. Mix on low velocity with the paddle attachment till a dough forms.

    5. Knead the Dough: Turn the dough out onto a flippantly floured surface and knead for 5-7 minutes, or until it becomes clean and elastic. If the dough is merely too sticky, add more flour 1 tablespoon at a time. If the dough is just too dry, add more water 1 tablespoon at a time.

    6. First Rise: Place the dough in a flippantly greased bowl, cowl with plastic wrap, and let rise in a heat place for 1-2 hours, or until doubled in size.

    7. Shape the Buns: Divide the dough into 12 equal items. Roll each bit into a ball and place them on a parchment paper-lined baking sheet.

    8. Second Rise: Cover the buns with plastic wrap and let rise in a warm place for 30-45 minutes, or until nearly doubled in measurement.

    9. Create the Paste: In a small bowl, combine the flour and water. Mix until a easy paste varieties.

    10. Make the Crosses: Using a piping bag or a spoon, unfold the paste over the buns in the shape of a cross. You also can use a sharp knife to attain the crosses.

    11. Bake: Preheat oven to 375°F. Bake the buns for 15-18 minutes, or until golden brown. You can modify the baking time relying on the dimensions of your buns.

    12. Cool and Serve: Let the buns cool slightly earlier than serving. Enjoy them plain or together with your favorite toppings.

    Preheat the oven to 375 levels F (190 levels C).

    Instructions

    Preheat the oven to 375 degrees F (190 levels C).

    In a small bowl, whisk collectively the egg and water.

    In a small bowl, whisk together the egg and water.

    Brush the egg wash over the buns and use a pointy knife to make a cross on the highest of every bun.

    – Brush the egg wash over the buns and use a pointy knife to make a cross on the top of each bun.

    Instructions:

    1. Prepare the Sourdough Starter:

    – In a large bowl, combine the bread flour, water, and sourdough starter.

    – Cover the bowl with plastic wrap and let it rise in a warm place for 12-18 hours, or until doubled in measurement.

    2. Make the Hot Cross Bun Dough:

    – In a big bowl, mix the bread flour, sugar, salt, cinnamon, nutmeg, and cloves.

    – Add the risen sourdough starter to the dry components and mix until just combined.

    – Add the milk and eggs and mix until the dough varieties a sticky ball.

    – Cover the bowl with plastic wrap and let it rise in a heat place for 1 hour, or until doubled in size.

    3. Shape the Buns:

    – Punch down the dough and divide it into 12 equal items.

    – Roll each bit into a ball and place it on a greased baking sheet.

    – Cover the buns with plastic wrap and let them rise in a heat place for 30 minutes, or till doubled in measurement.

    4. Make the Crosses:

    – In a small bowl, mix the flour and water to make a thick paste.

    – Spoon the paste right into a piping bag fitted with a small plain tip.

    – Pipe crosses on high of the buns.

    5. Bake the Buns:

    – Preheat oven to 375°F (190°C).

    – Bake the buns for 20-25 minutes, or till golden brown.

    – Remove the buns from the oven and allow them to cool on a wire rack.

    6. Serve:

    – Serve the buns warm along with your favorite unfold.

    Bake the buns

    Preheat the oven to 400°F (200°C).

    Line a baking sheet with parchment paper.

    Place the buns on the ready baking sheet and bake for 20-25 minutes, or till golden brown.

    Remove from the oven and let cool on a wire rack.

    How to Make Hot Cross Buns with Sourdough Starter

    Ingredients:

    For the Dough:

    • 2 cups (250g) sturdy bread flour, plus extra for dusting
    • 1 cup (120g) sourdough starter
    • 1/2 cup (120ml) warm milk
    • 1/4 cup (50g) unsalted butter, softened
    • 1/4 cup (50g) caster sugar
    • 1 giant egg
    • 1/2 teaspoon salt
    • 1/2 teaspoon floor blended spice

    For the Crosses:

    • 100g plain flour, plus additional for dusting
    • 1 tablespoon vegetable oil
    • 2 tablespoons water

    For the Glaze:

    • 1 tablespoon apricot jam
    • 1 tablespoon water

    Instructions:

    To Make the Dough:

    1. In a large bowl, whisk together the flour, sourdough starter, milk, butter, sugar, egg, salt, and blended spice.
    2. Turn the dough out onto a lightly floured floor and knead for 5-7 minutes until easy and elastic.
    3. Place the dough in a lightly oiled bowl, cowl with plastic wrap, and let rise in a heat place for 1-2 hours, or until doubled in measurement.

    To Make the Crosses:

    1. In a small bowl, mix the flour, vegetable oil, and water till a smooth paste types.
    2. Transfer the paste to a piping bag fitted with a small round tip.

    To Shape the Buns:

    1. Punch down the risen dough and divide it into 12 equal items.
    2. Shape every bit into a ball and place it on a baking sheet lined with parchment paper.
    3. Use a sharp knife to score a cross on the highest of each bun.
    4. Transfer the baking sheet to the refrigerator and let the buns chill for at least half-hour, or as much as overnight.

    To Bake the Buns:

    1. Preheat the oven to 200°C (180°C fan/gas 6).
    2. Remove the buns from the refrigerator and let them come to room temperature for half-hour.
    3. Pipe the crosses onto the buns.
    4. Bake the buns for 20-25 minutes, or till golden brown and cooked via.

    To Make the Glaze:

    1. In a small bowl, mix the apricot jam and water.
    2. Brush the glaze over the nice and cozy buns.

    To Serve:

    1. Serve the new cross buns heat or at room temperature.
    2. Enjoy along with your favorite unfold, similar to butter, jam, or honey.

    Bake the buns for 1520 minutes, or till golden brown.

    Preheat oven to 375 degrees F (190 levels C)

    Line a baking sheet with parchment paper

    Place buns on the ready baking sheet

    Bake for 1520 minutes, or until golden brown

    Allow the buns to cool on a wire rack earlier than serving.

    Allow the buns to cool on a wire rack before serving.

    This is as a end result of the buns might be very hot after they come out of the oven, and should you try to cut or eat them instantly, you will burn your hands or mouth. Allowing them to chill on a wire rack will help to dissipate the warmth and make them secure to deal with and eat.

    How to Make Hot Cross Buns with Sourdough Starter

    Ingredients

    For the buns:

    450g strong white bread flour, plus further for dusting

    50g rye flour

    75g caster sugar

    10g sea salt

    7g fast-action dried yeast

    200g sourdough starter

    250ml warm milk

    75g unsalted butter, softened

    For the crosses:

    4 tbsp plain flour

    2 tbsp water

    1 tsp sunflower oil

    For the glaze:

    1 tbsp honey

    1 tbsp water

    Instructions

    To make the buns:

    1. In a large bowl, whisk collectively the flours, sugar, salt and yeast.

    2. In a separate bowl, whisk together the sourdough starter, milk and butter.

    3. Add the moist ingredients to the dry elements and blend until a dough types.

    4. Turn the dough out onto a frivolously floured surface and knead for 10 minutes, or till the dough is easy and elastic.

    5. Place the dough in a frivolously oiled bowl, cowl with cling movie and go away to rise in a warm place for 1 hour, or until doubled in size.

    To make the crosses:

    1. In a small bowl, whisk collectively the flour, water and oil.

    2. Transfer the combination to a piping bag fitted with a small plain nozzle.

    To shape the buns:

    1. Punch down the dough and divide it into 12 equal items.

    2. Shape each piece of dough into a ball and place on a baking tray lined with parchment paper.

    To glaze the buns:

    1. In a small bowl, whisk collectively the honey and water.

    2. Brush the buns with the glaze.

    To bake the buns:

    1. Preheat the oven to 220°C (200°C fan-forced).

    2. Bake the buns for 15-20 minutes, or till golden brown and cooked through.

    3. Leave the buns to cool on a wire rack before serving.

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