And the better the gluten structure, the more air it can trap, resulting in soft, fluffy buns and bread rolls.īy adding raisins and other additions to the dough at the beginning, you interrupt the gluten formation while kneading the dough. The smoother the dough, the better the gluten structure. But I prefer not to add those at the beginning. ![]() Some hot cross bun recipes call for raisins, mixed peel and other additions to all be added at the same time. When should I add the dried fruits to the dough? You may need to add a little extra liquid or flour depending on the protein content in the flour. If the dough is too dry, the buns will end up being tough. PLEASE NOTE that this dough is sticky! When it’s being kneaded, the dough will stick to the bottom of the bowl. When yeast is activated and the tangzhong paste is ready, you can mix all the ingredients to make the dough, and knead it into a nice, smooth dough. It also should be at room temperature (or just slightly warm) when you add it to the dough. You have to make sure that you whisk the paste constantly while cooking, to prevent any lumps from forming. The tangzhong paste is easy to make, and comes together quickly. But if it’s older than that, or wasn’t stored properly, then I would recommend activating the yeast BEFORE making the dough, in order to make sure your yeast is still active. I use dry active yeast, and I usually don’t have to activate it if I had stored it in the freezer, and it was relatively fresh (less than 2-3 months). Making the tangzhong and activating yeast If you don’t have a kitchen scale at hand, you can use cup measurements, but make sure to use the spoon and level method to measure the dry ingredients. For liquids, I mostly use volume (and occasionally weight) measurements. A basic, inexpensive kitchen scale guarantees consistent, accurate results. It’s no secret that I prefer to weigh dry ingredients with a kitchen scale, rather than relying on measuring cups. The base for these classic hot cross buns is my homemade hot dog buns 3, another really popular recipe on my blog. So let’s talk about making these soft, fluffy, authentic spiced hot cross buns I won’t get into the science of tangzhong in this post, but for all the science nerds (like me) out there, I’ll explain how tangzhong helps easily transform bread recipes in another post in the future. It’s a really simple technique to elevate the flavor and texture of bread, with delightfully soft, fluffy results. This is then mixed with the rest of the ingredients. As the liquid heats up, the flour absorbs the hot liquid, creating expanded starch molecules and gluten structures. A small amount of flour and liquid are cooked on a stove to make a runny paste. Tangzhong is a slurry of cooked water (or milk) with flour. I use tangzhong to make these classic Sri Lankan raisin buns that are a tea time tradition in Sri Lanka. Tangzhong is a Japanese cooking technique used in making milk bread. My recipe for hot cross buns includes a little twist to make them even softer and fluffier than traditional recipes. It’ll be absolutely worth your while though! Now you can make Spiced Chocolate Chip Hot Cross Buns too! Get the recipe here. The recipe is simple, but for best results, you do need a little bit of patience to let them proof well. These Classic Spiced Hot Cross Buns are so easy to make, soft, fluffy and also really quite addictive. But that supply ran out when I moved to the US, and I started making my own several years ago. ![]() So growing up in that part of the world, soft, fluffy, tasty hot cross buns were a staple around Easter, and I never had a reason to make my own. They might as well have included that in the benefits package of my job. There used be a bakery below my clinic in Lismore, Austrlia, and they made some of the softest and incredibly delicious hot cross buns, and it made our whole building smell like sugar, spice and bread for days! Even better, they knew us, and would dole out free buns every now and then. The best Classic Hot Cross Buns recipe!īack when I used to live in Australia and New Zealand, we’d get hot cross buns of all kinds of flavor popping up in bakeries everywhere, for months leading up to Easter. Soft, fluffy, delicious Spiced Hot Cross Buns, with a sweet, fruity apricot honey glaze! Made even softer and fluffier with a simple technique.
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