How To Make Hot Cross Buns With Alternative Flours
Ingredients
Alternative flours
Ingredients
- 1 1/4 cups (150g) plain flour, plus further for dusting
- 1 teaspoon (5g) fast-action dried yeast
- 1/2 teaspoon (2.5g) salt
- 1/4 cup (50g) caster sugar
- 1/2 cup (125ml) warm milk
- 1/4 cup (60g) unsalted butter, softened
- 1 egg
- 1/2 teaspoon (2.5ml) blended spice
- 1/4 cup (60g) currants
- 1/4 cup (60g) sultanas
Alternative flours
- Wholemeal flour: This will give your buns a extra nutty flavour and a chewier texture.
- Rye flour: This will give your buns a barely bitter flavour and a denser texture.
- Spelt flour: This will give your buns a slightly sweet flavour and a lightweight texture.
- Gluten-free flour: This will make your buns appropriate for folks with gluten intolerance or coeliac disease.
Other ingredients
Alternative Flours
If you do not have any bread flour, you have to use all-purpose flour as a substitute. However, your buns is not going to be as chewy or have as a lot taste. You can even use a mixture of all-purpose flour and entire wheat flour. This will give your buns a more nutty taste and a chewier texture.
If you wish to make your buns gluten-free, you must use a gluten-free flour mix. Be certain to verify the package deal directions for one of the simplest ways to use the mix. You may also have to add more liquid to the dough if you’re utilizing a gluten-free flour blend.
Other Ingredients
In addition to the flour, you will need the next components to make hot cross buns:
- Milk
- Sugar
- Salt
- Yeast
- Butter
- Eggs
- Currants
- Raisins
- Mixed peel
- Cinnamon
- Nutmeg
- Vanilla extract
- Crosses (made from flour and water)
- Whisk the flours, yeast, spices, sugar and salt in a big bowl.
- In a separate bowl, whisk the milk, buttermilk, oil or butter and honey till smooth.
- Make a nicely within the centre of the dry elements and slowly add the moist ingredients, stirring with a wooden spoon until a sticky dough forms.
- Turn the dough out onto a flippantly floured floor and knead for 5-7 minutes until the dough is clean and elastic.
- Form the dough right into a ball, place in a flippantly oiled bowl, cover with plastic wrap and depart to show in a warm place for 1 hour, or until doubled in size.
- Once the dough has been kneaded, place it in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a heat place for 1-2 hours, or till it has doubled in measurement.
- Once the dough has risen, punch it down and form it into 12 equal pieces.
- Place the dough items on a baking sheet lined with parchment paper and let them rise for another half-hour, or until they have doubled in measurement.
Instructions
Step 1: Make the dough
Instructions, Step 1: Make the dough
Step 2: Let the dough rise
Step 2: Let the dough rise
Step 3: Shape the buns
Step 3: Shape the buns
Divide each of the three dough portions into eight items.
Shape every bit right into a ball after which place on a greased baking tray, spaced nicely aside.
Flatten each bun barely with your palm.
Either adorn every bun with a cross, or go away plain.
If adorning with a cross, use a sharp knife to chop two strains throughout every bun, making the cross shape.
Step 4: Let the buns rise again
After shaping, place the buns on a frivolously greased baking sheet, cover loosely with lightly oiled plastic wrap, and allow them to rise once more for forty five minutes to 1 hour, or until doubled in size.
Step 5: Bake the buns
Step 5: Bake the buns
Bake in a preheated oven at 180°C/160°C fan/gas four for 20-25 minutes, or until the buns are golden brown and sound hole when tapped on the bottom.
Transfer the buns to a wire rack to cool.
Tips
Variations
This response isn’t relevant to the subject of the article, which is “How to Make Hot Cross Buns with Alternative Flours”.
Storage
Tips:
– Use a digital scale to measure your components for the most correct outcomes.
– If you don’t have a stand mixer, you can make the dough by hand. Just make certain to knead it for no less than 10 minutes, till it becomes smooth and elastic.
– If the dough is too sticky, add slightly more flour. If it’s too dry, add somewhat extra water.
– Let the dough rise in a heat place for no less than 1 hour, or until it has doubled in size.
– When you are shaping the buns, be sure to tuck the ends under to create a easy, round form.
– If you don’t have a piping bag, you should use a spoon to spread the cross on prime of the buns.
– Bake the buns for 20-25 minutes, or till they’re golden brown and cooked via.
Storage:
– Hot Cross Bun cross buns could be saved in an hermetic container at room temperature for up to three days.
– You can even freeze the buns for as much as 2 months. To freeze, let the buns cool utterly, then wrap them individually in plastic wrap and place them in a freezer-safe container.
– To thaw, let the buns thaw overnight in the fridge. You can then reheat them in a preheated oven at 350 levels Fahrenheit for 10-15 minutes, or until they’re warmed via.
