Finally, we commited ourselves making hot cross bun on Easter 2016. First time making them. We believed the dough need more kneading as the texture is a bit dense. My modified recipe need improvement.
Hot cross buns
Hot cross buns using rich yeast dough for Easter.
|Published:||March 27, 2016|
|Adapted from:||Recipe from Hot cross buns by James Martin (BBC Good Food)|
|Prep time:||24 hours|
|Cook time:||20 minutes|
|Total time:||24 hours 20 minutes|
|Keywords:||Sweet Bread, Yeast Bread, Celebration Treat|
|Yield:||12 serving, 876g|
- 450g bread flour
- 10g (1 teaspoon) salt
- 50g sugar
- 7g instant dried yeast
- 200g milk
- 1 extra large egg
- 50g butter
- oil, for greasing the dough
- 1 tsp ground cinnamon
- 1/4 tsp grated (or ground) nutmeg
- 100g sultana
- 4 tbsp plain flour for decoration
- 2 tbsp sugar for decoration
- 2 tbsp water for decoration
- 2 tbsp sugar for glazing
- 2 tsp water for glazing
- Mix the flour, sugar, salt and yeast in a large bowl.
- Make a well and pour in the milk. Mix together to form a dough.
- Make a well in a dough and pour in the beaten egg. Knead the dough until no trace of egg visible.
- Add the butter small quantities at a time and knead the dough until no trace of butter is visible.
- Grease the bowl with oil and put the dough in the bowl and over with cling wrap.
- Rest the dough overnight in the fridge.
- Rest the dough at room temperature for 3 hours.
- Mix both cinnamon and nutmeg in a small bowl. Add the spice small quantities at a time and knead the dough until no trace of spice is visible.
- Knead the dough until the dough becomes smooth and springy.
- Mix the sultana in the dough until all evenly distributed.
- Put back the dough in the bowl and cover with cling wrap and rest the dough at room temperature for 1 hour.
- Divide the dough into 12 even portions by weighting them.
- Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
- Cover the buns with the damp tea towel at room temperature for half an hour.
- Heat oven to 200C/180C fan/gas 6.
- When the buns are ready to bake, mix the plain flour and sugar with water to give you a thick paste.
- Spoon into a sandwich bag and snip the corner off and pipe a white cross on all the buns.
- Bake for 15-20 mins until the buns are golden brown and sound hollow when tapped on the bottom.
- While still warm, melt the sugar with water in a small bowl with microwave, then brush over the buns.