Easter 2017, our hot cross buns is based from different recipe. This time the recipe is based from Richard Bertinet. More improvement is needed as not all the sultana is used at the end and we didn't have mixed spice our pantry at that time.
Improvement on next bake:
- The mixed spice is in the pantry
- The spices are mixed together with the rest of the dry ingredients.
- More spices as the buns is blend.
- Use all the sultana.
Hot cross buns
Hot cross buns using rich yeast dough for Easter.
| Published: | April 14, 2017 |
|---|---|
| By: | Ivan Teoh |
| Adapted from: |
Recipe from
Richard Bertinet's Hot Cross Buns
by Real Food Festival
|
| Prep time: | 8 hours |
| Cook time: | 20 minutes |
| Total time: | 8 hours 20 minutes |
| Keywords: | Sweet Bread, Yeast Bread, Celebration Treat |
| Yield: | 12 serving, 984g |
| Category: | Dessert |
| Cuisine: | Western |
Ingredients:
- 500g bread flour
- 3g (1/4 teaspoon) salt
- 36g (2 tablespoons) sugar
- 11g (2 teaspoons) instant dried yeast
- 250ml milk
- 1 extra large egg
- 60g butter
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground mixed spice
- 200g sultana
- 1 extra large egg for egg wash
- 100g plain flour for decoration
- 2 tbsp sugar for decoration
- 2 tbsp water for decoration
- 2 tbsp sugar for glazing
- 2 tsp water for glazing
Instructions:
- Mix the milk and egg until no trace of egg visible.
- Mix the flour, sugar, salt and yeast in a large bowl.
- Make a well and pour half of the milk first and mix together. And then pour the rest of the milk. Mix together to form a dough.
- Knead the dough until the dough becomes smooth and springy. It will take around half an hour.
- Add the butter small quantities at a time and knead the dough until no trace of butter is visible.
- Knead the dough until the dough becomes smooth and springy. It will take around half an hour. Try the windows test if needed.
- Grease the bowl with oil or flour and put the dough in the bowl and over with cling wrap.
- Rest the dough in the fridge for around 6 hours.
- Rest the dough at room temperature for 3 hours.
- Mix all the spices in a small bowl. Add the spice small quantities at a time and knead the dough until no trace of spice is visible.
- Mix the sultana in the dough until all evenly distributed.
- 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.
- Beat the egg with a fork until will mix. Brush it on top of the buns.
- Cover the buns with the damp tea towel at room temperature for half an hour.
- Heat oven to 190C/375F/Gas4.
- Mix the plain flour and sugar with water to give you a thick paste.
- When the buns double in size and are ready to bake, brush the egg wash on top of the buns again to give a golden top after baked.
- 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 to give a shining tops.
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