![]() ![]() ![]() Serve split open and toasted with lots of butter. ![]() Heat gently to dissolve the sugar, then boil for 2-3 minutes until syrupy. Meanwhile, put the extra milk and extra sugar into a pan.Spoon into a freezer bag, snip off the corner and pipe a cross over each bun. 1 large egg yolk 1 1/2 teaspoons pure vanilla extract 3 cups all-purpose flour (13 ounces) 3/4 teaspoon fine salt 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger. Sift the remaining flour into a bowl and stir in about 125ml tap water to make a smooth wet paste. Preheat the oven to 200☌/fan180☌/gas 6.Turn the mixer on low and combine until it forms a thick but slightly sticky dough. Cover with oiled cling film and leave in a warm place to rise for 30 minutes. Add the yeast, milk, remaining sugar, flour, salt, spices, and egg in a bowl of a stand mixer fitted with a dough hook. Put your lightly floured hand – slightly cupped, with fingers open – over 1 piece, then rotate your hand in a circular motion, pressing down on the dough to create a neat ball. Tip the dough onto a lightly floured surface and knead well to knock out all the air, then cut into 12 pieces.Leave in a warm place for 1 hour, until doubled in size. Return to the bowl and cover loosely with oiled cling film. Spices: Classic hot cross bun spices are. Yeast: I use instant yeast but you can use active dry yeast too. Tip the dough out onto a lightly floured surface and knead for 5 minutes, until smooth and elastic. Flour: just regular plain flour / all purpose flour. A small amount of flour and liquid are cooked on a stove to make a runny paste. Beat the egg in another bowl, then mix it into the dry ingredients with 275ml milk, until you have a soft, pliable dough. Tangzhong is a slurry of cooked water (or milk) with flour. Stir in 45g caster sugar, salt, cinnamon, allspice, nutmeg and yeast. Cut up the butter and rub in with your fingertips until it resembles breadcrumbs. Sift 500g of the flour into a large glass or ceramic bowl. ![]()
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