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

Ingredients and Materials

Ingredients

Ingredients:

1 1/2 cups plain flour, plus further for dusting

1 half teaspoons active dry yeast

1/2 teaspoon sugar

1/2 teaspoon salt

3/4 cup milk, warmed to 110-115 levels F

1/4 cup unsalted butter, softened

1/2 cup dried currants

1/2 cup mixed peel

1/4 cup granulated sugar

1 egg, beaten

For the cross:

1/2 cup plain flour

3 tablespoons cold water

Materials

Ingredients:

Flour: Use sturdy bread flour with a high protein content (12-13%) for optimal dough power and development.

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

Yeast: Active dry yeast is right for this recipe. It must be contemporary and energetic for greatest results.

Sugar: Granulated sugar supplies nourishment for the yeast and adds a contact of sweetness to the dough.

Salt: Coarse salt enhances the flavor and balances the sweetness.

Butter: Unsalted butter, softened to room temperature, provides richness and tenderness.

Dried fruit: Raisins, sultanas, or currants add texture and taste to the recent cross buns.

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

Spices: Ground blended spice or cinnamon adds warmth and aromatic complexity.

Materials:

Stand mixer: Essential for kneading the dough effortlessly.

Dough hook attachment: Specialized attachment for the stand mixer, designed to mimic hand-kneading.

Large mixing bowl: To accommodate the dough and elements.

Measuring cups and spoons: For correct measurement of elements.

Pastry brush: To apply glaze or egg wash.

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

Parchment paper: To line the baking sheet, preventing sticking and making cleanup easier.

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

Cooling rack: To cool the new 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’s secure.

4. Place the blending bowl back on the stand mixer.

5. Add the components to the mixing bowl.

Setting the Speed

– The stand mixer is a versatile kitchen equipment that can be used for quite so much of tasks, including kneading dough.

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

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

– Turn the mixer on to a low velocity and steadily improve the pace to medium.

– Knead the dough for 5-7 minutes, or until it’s clean and elastic.

– The speed at which you knead the dough will rely upon the sort of dough you make.

– For instance, a dough with a excessive gluten content will require the next kneading pace than a dough with a low gluten content material.

– If you are unsure about the ideal kneading velocity, start at a low velocity and steadily enhance the speed till 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 combine.
– Add the milk, water, yeast and butter and mix on low velocity until the components come collectively and form a dough.
– Increase the velocity to medium and knead for 5 minutes, or till the dough is easy and elastic.

Adding the Ingredients

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

Kneading Process

Kneading the Dough

Kneading is an important step in bread making because it helps develop the gluten in the flour, which provides bread its structure and elasticity. There are two main kneading methods: hand kneading and machine kneading.

Hand Kneading

To knead by hand, place the dough on a lightly floured surface and use your knuckles to push and fold the dough away from you. Turn the dough 90 degrees and repeat the process till the dough becomes clean and elastic, about 10-12 minutes.

Machine Kneading

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

Kneading Process

During kneading, the gluten proteins in the flour absorb water and form long, elastic strands. These strands create a network that gives bread its chewy texture. Over-kneading can develop the gluten an extreme amount of, leading to a tricky and dense bread. Under-kneading can depart the gluten underdeveloped, leading to a weak and crumbly bread.

Determining the Dough’s Readiness

Windowpane Test

The windowpane test is a simple way to decide in case your dough has been kneaded sufficient. To carry out the windowpane test, take a small piece of dough and stretch it out into a thin sheet.

If the dough is prepared, will most likely be able to be stretched into a skinny sheet with out tearing. The sheet should be translucent, and you should be in a position to see light by way of it.

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

The windowpane take a look at is an effective means to make certain that your dough has been kneaded sufficient to develop gluten and turn out to be elastic. Gluten is a protein that provides dough its strength and elasticity, and it is important for making bread.

If your dough doesn’t pass the windowpane check, it could be kneaded for a few extra minutes till it does.

Poke Test

Poke the dough together with your finger to verify its readiness. If the indentation springs back, the dough is in a position to rise. If the indentation remains, the dough needs further kneading. The dough ought to be clean and elastic, and not sticky. If it’s too sticky, add more flour 1 tablespoon at a time until it reaches the specified consistency.