Servings: 12
Ingredients
Hot Cross Buns
- 150 grams milk ⅔ cups
- 30 grams flour 2 tbsp
- 420 grams flour 3 ⅓ cups
- 270 grams milk 1 ⅛ cups
- 10 grams salt 2 ¼ tsp
- 20 grams sugar 4 ¾ tsp
- 11 grams yeast 2 ½ tsp
- 50 grams butter 3 ⅓ tbsp
- 1 tsp cinnamon
- 1 tsp cardamom
- ⅛ tsp grated nutmeg
- ½ tsp lemon zest
- ¼ cup honey for brushing buns
- 1 egg (beaten) for egg wash
Flour Paste for Cross
- ¼ cup water
- ½ cup flour
Instructions
Tangzhong Method
- Add 150 grams milk and 30 grams flour to a pot then mix until fully combined.
- Heat up mixture then cook until a thick paste is formed.
- Remove mixture from heat then allow to cool.
Hot Cross Buns
- Add milk, sugar and yeast to a bowl then combine.
- Add tangzhong to bowl then combine.
- Add dry ingredients then combine until a dough is formed.
- Add butter then combine with dough.
- Cover dough and allow to rest for 20 minutes.
- After 20 minutes perform four to six series of stretch and folds.
- Allow dough to rest for another 20 minutes then perform the second series of stretch and folds.
- Cover dough and allow to rest for another 20 minutes.
- After 20 minutes perform the final series of stretch and folds then allow to rest for 20 minutes.
- Punch air out of dough and transfer back unto your work surface then divide dough into 12 equal pieces.
- Form dough into balls then place in a baking tray lined with parchment paper.
- Cover then allow to rest for 45 minutes to one hour.
- Brush buns with egg wash.
- Pipe crosses unto dough.
- Bake in a preheated oven at 350 degrees for 18 - 22 minutes or until golden brown.
- Place buns on a cooling rack.
- Brush with honey while still warm.
Flour Paste For Cross
- To make the paste for the crosses, combine flour and water until it becomes a smooth paste.
- Transfer to a Ziplock bag and push down to the corner of the bag. Using a scissors, cut a small hole to allow for piping.
Video
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