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Ivan Teoh

Something personal yet public

Hot Cross Buns

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:
By:
Adapted from: Recipe from Hot cross buns by James Martin (BBC Good Food).
Prep time:
Cook time:
Total time:
Yield: 876g (12 buns)

Dough

Ingredients:

  • 450g bread flour
  • 10g (1 teaspoon) salt
  • 50g sugar
  • 7g instant dried yeast
  • 200g milk
  • 1 extra large egg
  • 50g butter
  • oil, for greasing

Instructions:

  1. Mix the flour, sugar, salt and yeast in a large bowl.
  2. Make a well and pour in the milk. Mix together to form a dough.
  3. Make a well in a dough and pour in the beaten egg. Knead the dough until no trace of egg visible.
  4. Add the butter small quantities at a time and knead the dough until no trace of butter is visible.
  5. Grease the bowl with oil and put the dough in the bowl and over with cling wrap.
  6. Rest the dough overnight in the fridge.

Spices and dried fruit

Ingredients:

  • 1 tsp ground cinnamon
  • 1/4 tsp grated (or ground) nutmeg
  • 100g sultana

Instructions:

  1. Rest the dough at room temperature for 3 hours.
  2. 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.
  3. Knead the dough until the dough becomes smooth and springy.
  4. Mix the sultana in the dough until all evenly distributed.
  5. Put back the dough in the bowl and cover with cling wrap and rest the dough at room temperature for 1 hour.
  6. Divide the dough into 12 even portions by weighting them.
  7. 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.
  8. Cover the buns with the damp tea towel at room temperature for half an hour.
  9. Heat oven to 200C/180C fan/gas 6.

Decoration

Ingredients:

  • 4 tbsp plain flour
  • 2 tbsp sugar
  • 2 tbsp water

Instructions:

  1. When the buns are ready to bake, mix the plain flour and sugar with water to give you a thick paste.
  2. Spoon into a sandwich bag and snip the corner off and pipe a white cross on all the buns.
  3. Bake for 15-20 mins until the buns are golden brown and sound hollow when tapped on the bottom.

Glaze

Ingredients:

  • 2 tbsp sugar
  • 2 tsp water

Instructions:

  1. While still warm, melt the sugar with water in a small bowl with microwave, then brush over the buns.

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:
By:
Adapted from: Recipe from Richard Bertinet's Hot Cross Buns published by Real Food Festival.
Prep time:
Cook time:
Total time:
Yield: 984g (12 buns)

Dough

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

Instructions:

  1. Mix the milk and egg until no trace of egg visible.
  2. Mix the flour, sugar, salt and yeast in a large bowl.
  3. 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.
  4. Knead the dough until the dough becomes smooth and springy. It will take around half an hour.
  5. Add the butter small quantities at a time and knead the dough until no trace of butter is visible.
  6. Knead the dough until the dough becomes smooth and springy. It will take around half an hour. Try the windows test if needed.
  7. Grease the bowl with oil or flour and put the dough in the bowl and over with cling wrap.
  8. Rest the dough in the fridge for around 6 hours.

Spices, dried fruit and egg wash

Ingredients:

  • 1 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground mixed spice
  • 200g sultana
  • 1 extra large egg

Instructions:

  1. Rest the dough at room temperature for 3 hours.
  2. 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.
  3. Mix the sultana in the dough until all evenly distributed.
  4. Divide the dough into 12 even portions by weighting them.
  5. 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.
  6. Beat the egg with a fork until will mix. Brush it on top of the buns.
  7. Cover the buns with the damp tea towel at room temperature for half an hour.
  8. Heat oven to 190C/375F/Gas4.

Cross paste

Ingredients:

  • 100g plain flour
  • 2 tbsp sugar
  • 2 tbsp water

Instructions:

  1. Mix the plain flour and sugar with water to give you a thick paste.
  2. 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.
  3. Spoon into a sandwich bag and snip the corner off and pipe a white cross on all the buns.
  4. Bake for 15-20 mins until the buns are golden brown and sound hollow when tapped on the bottom.

Glaze

Ingredients:

  • 2 tbsp sugar
  • 2 tsp water

Instructions:

  1. 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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