Hot Cross Buns
Don't buy store-bought buns this Easter when you can make your own Hot Cross Buns at home! This recipe uses the tangzhong method to create super soft buns that will remain soft for a couple of days after baking.
The overnight rest allows for easier handling of the sticky dough and also means the buns can be cooked fresh the next morning.
Serve warm and fresh, covered with butter or toast leftovers under the grill the following day.
Ingredients 20
Tanghzong
45 g bread flour
195 g milk
Soaked Sultanas
250 g sultanas
200 g strong tea
Yeast Starter
7 g instant yeast
80 g milk, tepid
Dough
600 g bread flour
120 g brown sugar
200 g milk
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1⁄2 tsp clove
1 tsp allspice
1 tsp cooking salt
2 egg, room temperature
2 orange zest, zest of
65 g butter, room temperature
Crosses
50 g flour
50 g water
1 tsp canola oil
Sugar Glaze
30 g hot water
1 tbsp apricot jam
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Method 14
Tangzhong
Heat and in a small saucepan over medium heat, stirring constantly for 2-3 minutes until the mixture thickens and forms a thick paste, reaching 65°C. Transfer to a plate, cover with cling wrap and allow to cool to room temperature.
Soaked Sultanas
Soak in for 30 minutes before draining and discarding the liquid.
Yeast Starter
To check the health of your yeast, bloom the by adding it to tepid and let stand for 10 minutes until bubbles form on top.
Dough
Add , , , , , , , , , , , Tangzhong, and yeast starter to the bowl of a stand mixer.
Using the dough hook attachment, mix for 10-12 minutes until smooth and coming away from the sides of the bowl.
Add the and mix until incorporated (approximately another 5 minutes).
Turn the dough onto a bench and incorporate the drained . Form a ball, then place into an oiled bowl and cover with plastic wrap.
Allow dough to begin to rise for 30 minutes as the spices inhibit the so this gives the yeast a head start before placing in fridge to rise overnight. The dough is extremely sticky, so an overnight rise helps with handling the dough.
Take the dough out of the fridge and allow to warm up for around an hour before shaping into balls (20 approx 85g each) and placing on a lined baking tray so that each ball is just touching its neighbour. If the dough is still too sticky to handle, dust the top of each ball with as you are shaping.
Leave to rise for 30-45 minutes or until the balls have risen and the dough slowly springs back when touched. Toward the end of the rise, preheat oven to 160°C.
Crosses
Combine , , and to make cross mixture. Add more of each until a nice consistency is achieved. Transfer to a Ziploc bag and cut the tip of a corner off to pipe onto buns.
Bake for 20-30 minutes until golden brown and internal temperature reaches 90°C.
Sugar Glaze
While baking, combine and to make glaze and immediately brush onto buns when they are removed from the oven.
Remove from tray and leave to cool on a wire rack, covered with a tea towel.
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Notes
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