• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

How To Create A Hot Cross Bun With A Crisp Crust

Ingredients

For the buns:

Ingredients, For the buns:

– 500g strong bread flour, plus extra for dusting

– 7g fast-action dried yeast

– 1 tsp salt

– 1 tsp ground blended spice

– 100g caster sugar

– 100g unsalted butter, softened

– 300ml milk, warmed

– 1 giant egg, beaten

– 150g blended peel, chopped

– 50g sultanas

– Zest of 1 orange

For the glaze:

Ingredients, For the glaze:

For the cross:

Ingredients:

• For the cross:
• 1/3 cup plain flour
• 2-3 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon sugar

Instructions

Making the dough:

Instructions

Making the dough:

• In a big bowl, dissolve the yeast within the heat milk. Let sit for 5 minutes, till the yeast is foamy.
• Add the flour, sugar, salt, and butter to the bowl and mix till the dough is properly mixed.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, till the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, cowl with plastic wrap, and let rise in a heat place for 1 hour, or till the dough has doubled in measurement.
• While the dough is rising, make the cross paste.

Proving the dough:

In a big bowl, mix the yeast, warm water, and 1/4 cup of the granulated sugar. Stir gently and let the combination stand until the yeast is foamy, about 5 minutes.

Add the flour, salt, and the remaining granulated sugar to the yeast mixture. Stir until a dough varieties. The dough might be sticky.

Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until the dough is clean and elastic.

Place the dough in a frivolously oiled bowl, cowl with plastic wrap, and let rise in a heat place for 1 hour, or until the dough has doubled in dimension.

Shaping the buns:

Once you’ve confirmed the dough, put it onto a frivolously floured surface and minimize it into 12 equal parts.

Form each portion into a ball and place it on a baking sheet lined with baking parchment.

Cover with lightly oiled cling film and allow to show for an extra 20 minutes, or until doubled in size.

Baking the buns:

1. Preheat oven to 425 levels F (220 degrees C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, salt, and yeast. Add the milk and egg.

3. Stir till a dough types. Turn the dough out onto a frivolously floured floor and knead until clean and elastic, about 5 minutes.

4. Form the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise in a heat place till doubled in measurement, about 1 hour.

5. Punch down the dough and divide it into 12 equal items. Shape each bit right into a bun and place on the ready baking sheet.

6. Cover the buns with plastic wrap and let rise in a heat place until doubled in dimension, about 30 minutes.

7. Brush the tops of the buns with the egg wash and sprinkle with the sugar.

8. Bake within the preheated oven for 15-20 minutes, or till golden brown.

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

Making the cross:

• Set your sourdough starter out to awaken and build power for 6-8 hours before you begin.

• In a big bowl, whisk together the water and 525g of bread flour.

• Let your dough rest for 10 minutes to autolyse (build flavour) earlier than incorporating your active sourdough starter.

• Add 25g of softened butter, 25g caster sugar, 4g of salt, and your barely bubbly starter to the bowl.

• Using a wooden spoon, mix all the elements till a ball of dough varieties.

• Tip the dough out onto a lightly floured surface and knead for 7-10 minutes, or until the dough is easy and silky, and just slightly sticky.

• Pop your dough right into a lightly oiled bowl, cowl with a tea towel, and prove in a heat spot for 2-3 hours or till doubled in size.

• Once proved, place your dough back on a floured floor and knock the air out of it.

• Divide your dough into 12 equal pieces and form every bit right into a round ball.

• Place your dough ball on a lined baking tray, cover with a tea towel, and show for a further 1 hour or till virtually doubled in measurement.

Finishing:

Finishing:

1. Once the buns have cooled slightly, brush them with somewhat melted butter to provide them a glossy sheen.
2. Allow the buns to cool utterly on a wire rack earlier than slicing and serving.
3. Serve warm together with your favorite spread, similar to butter, cream cheese, or jam.