• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

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

Ingredients and Materials

Ingredients

Ingredients:

1 1/2 cups plain flour, plus extra 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 robust bread flour with a high protein content (12-13%) for optimal dough strength and development.

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

Yeast: Active dry yeast is ideal for this recipe. It should be contemporary and active for finest results.

Sugar: Granulated sugar offers nourishment for the yeast and adds 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 flavor to the recent cross buns.

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

Spices: Ground combined spice or cinnamon provides warmth and fragrant 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 elements.

Measuring cups and spoons: For accurate measurement of components.

Pastry brush: To apply glaze or egg wash.

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

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

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

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

Setting Up the Stand Mixer

Attaching the Dough Hook Attachment

Setting Up the Stand Mixer

1. Remove the mixing 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 till it is secure.

4. Place the mixing 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 used for a selection of duties, including kneading dough.

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

– Next, add the ingredients on your dough to the mixer bowl.

– Turn the mixer on to a low speed and progressively enhance the pace to medium.

– Knead the dough for 5-7 minutes, or until it is easy and elastic.

– The pace at which you knead the dough will depend on the type of dough you’re making.

– For example, a dough with a excessive gluten content would require a higher kneading speed than a dough with a low gluten content.

– If you are uncertain in regards to the ideal kneading velocity, start at a low pace and steadily increase the speed until the dough is kneaded to the specified 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 mix on low pace till the elements come together and form a dough.
– Increase the pace to medium and knead for 5 minutes, or until the dough is clean and elastic.

Adding the Ingredients

– To add the fruit and spices, stop the mixer and add them to the dough.
– Mix on low velocity for 1 minute, or until the fruit and spices are evenly distributed.
– Increase the pace to medium and knead for 2 minutes, or till the dough is smooth and cohesive.

Kneading Process

Kneading the Dough

Kneading is a crucial step in bread making because it helps develop the gluten in the flour, which gives bread its construction and elasticity. There are two primary kneading methods: hand kneading and machine kneading.

Hand Kneading

To knead by hand, place the dough on a frivolously floured surface and use your knuckles to push and fold the dough away from you. Turn the dough 90 degrees and repeat the method until the dough turns into smooth and elastic, about 10-12 minutes.

Machine Kneading

If you have a stand mixer, you ought to use the dough hook attachment to knead the dough. Start by setting the mixer to a low speed and steadily improve it to medium pace. Knead the dough for 5-7 minutes, or until it varieties a clean ball and pulls away from the perimeters of the bowl.

Kneading Process

During kneading, the gluten proteins in the flour take up water and type long, elastic strands. These strands create a community that gives bread its chewy texture. Over-kneading can develop the gluten an excessive quantity of, leading to a troublesome and dense bread. Under-kneading can leave the gluten underdeveloped, resulting in a weak and crumbly bread.

Determining the Dough’s Readiness

Windowpane Test

The windowpane test is a simple way to determine if your dough has been kneaded sufficient. To perform the windowpane take a look at, take a small piece of dough and stretch it out into a skinny sheet.

If the dough is prepared, it will be able to be stretched into a skinny sheet with out tearing. The sheet must be translucent, and you need to have the flexibility to see mild via it.

If the dough just isn’t ready, it’ll tear easily and will not be translucent.

The windowpane test is an efficient method to make sure that your dough has been kneaded enough to develop gluten and turn into elastic. Gluten is a protein that gives dough its strength and elasticity, and it is important for making bread.

If your dough does not move the windowpane test, it can be kneaded for a quantity of more minutes till it does.

Poke Test

Poke the dough with your finger to check its readiness. If the indentation springs back, the dough is prepared to rise. If the indentation remains, the dough wants further kneading. The dough should be smooth and elastic, and never sticky. If it’s too sticky, add more flour 1 tablespoon at a time till it reaches the desired consistency.