How To Use A Stand Mixer To Knead Hot Cross Bun Dough

How To Use A Stand Mixer To Knead Hot Cross Bun Dough

Ingredients and Materials

Ingredients

Ingredients:

1 1/2 cups plain flour, plus further for dusting

1 half of teaspoons lively dry yeast

1/2 teaspoon sugar

1/2 teaspoon salt

3/4 cup milk, warmed to 110-115 degrees F

1/4 cup unsalted butter, softened

1/2 cup dried currants

1/2 cup blended peel

1/4 cup granulated sugar

1 egg, beaten

For the cross:

1/2 cup plain flour

3 tablespoons chilly water

Materials

Ingredients:

Flour: Use sturdy bread flour with a excessive protein content material (12-13%) for optimal dough energy and development.

Milk: Use warm milk to activate the yeast and assist in dough hydration.

Yeast: Active dry yeast is right for this recipe. It ought to be recent and energetic for greatest results.

Sugar: Granulated sugar supplies nourishment for the yeast and provides a touch of sweetness to the dough.

Salt: Coarse salt enhances the flavour and balances the sweetness.

Butter: Unsalted butter, softened to room temperature, provides richness and tenderness.

Dried fruit: Raisins, sultanas, or currants add texture and taste to the hot cross buns.

Mixed peel: A mix of chopped citrus peels (orange, lemon, and grapefruit) adds a aromatic, fruity note.

Spices: Ground combined spice or cinnamon provides warmth and aromatic complexity.

Materials:

Stand mixer: Essential for kneading the dough effortlessly.

Dough hook attachment: Specialized attachment for the stand mixer, designed to imitate hand-kneading.

Large mixing bowl: To accommodate the dough and ingredients.

Measuring cups and spoons: For accurate measurement of ingredients.

Pastry brush: To apply glaze or egg wash.

Baking sheet: To maintain the shaped Hot Cross Bun cross buns throughout baking.

Parchment paper: To line the baking sheet, preventing sticking and making cleanup simpler.

Piping bag: To adorn the hot cross buns with crosses using a flour and water paste.

Cooling rack: To cool the recent cross buns after baking.

Setting Up the Stand Mixer

Attaching the Dough Hook Attachment

Setting Up the Stand Mixer

1. Remove the blending bowl from the stand mixer.

2. Insert the dough hook attachment into the shaft on the bottom of the mixer.

3. Twist the dough hook clockwise until it is secure.

4. Place the blending bowl again on the stand mixer.

5. Add the elements to the mixing bowl.

Setting the Speed

– The stand mixer is a versatile kitchen equipment that can be utilized for quite lots of duties, including kneading dough.

– To set up the stand mixer, first connect the dough hook attachment to the mixer.

– Next, add the components for your dough to the mixer bowl.

– Turn the mixer on to a low pace and steadily enhance the velocity to medium.

– Knead the dough for 5-7 minutes, or till it’s smooth and elastic.

– The pace at which you knead the dough will depend on the kind of dough you are making.

– For example, a dough with a excessive gluten content will require the next kneading pace than a dough with a low gluten content.

– If you’re uncertain in regards to the best kneading pace, begin at a low pace and gradually increase the velocity till the dough is kneaded to the desired consistency.

Kneading the Dough

Adding the Ingredients

Kneading the Dough

– Fit the dough hook attachment to the stand mixer.
– Add the flour, sugar and salt to the mixer bowl and stir to mix.
– Add the milk, water, yeast and butter and blend on low pace until the components come together and kind a dough.
– Increase the velocity to medium and knead for five minutes, or till the dough is clean and elastic.

Adding the Ingredients

– To add the fruit and spices, cease the mixer and add them to the dough.
– Mix on low speed for 1 minute, or until the fruit and spices are evenly distributed.
– Increase the pace to medium and knead for two minutes, or until the dough is clean and cohesive.

Kneading Process

Kneading the Dough

Kneading is a vital step in bread making as it helps develop the gluten within the flour, which provides bread its construction and elasticity. There are two major kneading strategies: hand kneading and machine kneading.

Hand Kneading

To knead by hand, place the dough on a lightly floured surface and use your knuckles to push and fold the dough away from you. Turn the dough ninety degrees and repeat the method till the dough turns into clean and elastic, about 10-12 minutes.

Machine Kneading

If you’ve a stand mixer, you can use the dough hook attachment to knead the dough. Start by setting the mixer to a low velocity and gradually increase it to medium pace. Knead the dough for 5-7 minutes, or till it forms a clean ball and pulls away from the sides of the bowl.

Kneading Process

During kneading, the gluten proteins within the flour take in water and type lengthy, elastic strands. These strands create a community that gives bread its chewy texture. Over-kneading can develop the gluten an extreme amount of, resulting in a tough and dense bread. Under-kneading can depart the gluten underdeveloped, resulting in a weak and crumbly bread.

Determining the Dough’s Readiness

Windowpane Test

The windowpane take a look at is a simple way to determine in case your dough has been kneaded enough. To carry out the windowpane check, take a small piece of dough and stretch it out into a thin sheet.

If the dough is ready, it goes to be able to be stretched into a skinny sheet with out tearing. The sheet ought to be translucent, and you want to have the flexibility to see gentle through it.

If the dough isn’t prepared, it’s going to tear easily and will not be translucent.

The windowpane check is an efficient way to ensure that your dough has been kneaded sufficient to develop gluten and turn into elastic. Gluten is a protein that offers dough its energy and elasticity, and it’s important for making bread.

If your dough does not pass the windowpane take a look at, it may be kneaded for a few more minutes till it does.

Poke Test

Poke the dough along with your finger to verify its readiness. If the indentation springs back, the dough is ready to rise. If the indentation stays, the dough wants additional kneading. The dough must be easy and elastic, and not sticky. If it is too sticky, add more flour 1 tablespoon at a time until it reaches the desired consistency.

Comments are closed.