How To Create A Hot Cross Bun With A Crisp Crust

Ingredients

For the buns:

Ingredients, For the buns:

– 500g robust bread flour, plus extra for dusting

– 7g fast-action dried yeast

– 1 tsp salt

– 1 tsp floor combined spice

– 100g caster sugar

– 100g unsalted butter, softened

– 300ml milk, warmed

– 1 massive egg, beaten

– 150g combined peel, chopped

– 50g sultanas

– Zest of 1 orange

For the glaze:

Ingredients, For the glaze:

100g icing sugar

1 tablespoon Hot Cross Bun water

1 teaspoon lemon juice

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 warm milk. Let sit for five minutes, till the yeast is foamy.
• Add the flour, sugar, salt, and butter to the bowl and blend till the dough is well combined.
• Turn the dough out onto a flippantly floured surface and knead for 5-7 minutes, till the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until the dough has doubled in measurement.
• While the dough is rising, make the cross paste.

Proving the dough:

In a large bowl, combine the yeast, warm water, and 1/4 cup of the granulated sugar. Stir gently and let the mixture 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 forms. The dough shall be sticky.

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

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

Shaping the buns:

Once you have confirmed the dough, put it onto a frivolously floured surface and cut it into 12 equal portions.

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

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

Baking the buns:

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

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

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

4. Form the dough right into a ball and place in a flippantly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in dimension, about 1 hour.

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

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

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

8. Bake in 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 construct strength for 6-8 hours earlier than you start.

• 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 energetic sourdough starter.

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

• Using a picket spoon, mix all of the ingredients until a ball of dough forms.

• Tip the dough out onto a flippantly floured floor and knead for 7-10 minutes, or until the dough is clean and silky, and simply barely sticky.

• Pop your dough into a lightly oiled bowl, cover with a tea towel, and show in a heat spot for 2-3 hours or till doubled in measurement.

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

• Divide your dough into 12 equal items and form every bit into a spherical ball.

• Place your dough ball on a lined baking tray, cowl with a tea towel, and prove for an extra 1 hour or until virtually doubled in size.

Finishing:

Finishing:

1. Once the buns have cooled slightly, brush them with slightly melted butter to provide them a glossy sheen.
2. Allow the buns to chill completely on a wire rack before slicing and serving.
3. Serve warm together with your favourite spread, similar to butter, cream cheese, or jam.