Fluffy Hot Cross Buns

Hey everyone, it is John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Fluffy Hot Cross Buns. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Fluffy Hot Cross Buns is one of the most favored of current trending foods in the world. It's appreciated by millions every day. It's simple, it's quick, it tastes delicious. They're fine and they look wonderful. Fluffy Hot Cross Buns is something that I've loved my entire life.

Many things affect the quality of taste from Fluffy Hot Cross Buns, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy Hot Cross Buns delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few ingredients. You can have Fluffy Hot Cross Buns using 24 ingredients and 8 steps. Here is how you cook it.

This Fluffy Hot Cross Buns are better than the store-bought. It tastes great with salted butter spread.

Note :
Recipe is in Australian Standard Metric measuring tools (cups, spoons and weighing scale)


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Ingredients and spices that need to be Make ready to make Fluffy Hot Cross Buns:

1. A. Tangzhong (10% Hydration)
2. 60 g bread flour
3. 300 g water
4. B. Dough
5. 150 g water
6. 1 (60 g) egg - lightly beaten
7. 2 tbsp corn oil
8. 1 tsp salt
9. 2 tbsp sugar
10. 540 g bread flour
11. 1 tsp cinnamon powder
12. (Add 1 tsp nutmeg-opt)
13. 3 tbsp milk powder
14. 1 tsp bread improver (optional)
15. 2 1/4 tsp INSTANT dried yeast
16. C. Extra Ingredient (s)
17. 1 C chopped dried cranberries
18. Or Sultanas
19. D. Topping / flour paste
20. 2 tbsp - 2 1/2 tbsp water
21. 40 g (1/4 C) plain flour
22. E. Glazing
23. 1/2 tbsp butter
24. 1/2 tbsp honey

Steps to make to make Fluffy Hot Cross Buns

1. Note: This recipe uses INSTANT dried yeast that does not need to be dissolved in water. For active dried yeast, mix it with water and sugar and leave to proof for 5-10 minutes before using.
2. A. Tangzhong - Mix flour and water in a small pot and whisk until there is no lump. Heat this mixture over low heat, keep stirring until it turns into a thick paste. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan. Turn off the heat and leave to cool completely. Cover with plastic wrap to keep it from drying before adding to the bread dough. This tanzhong can be prepared the night before or an hour before baking.
3. B. Dough - Using a bread maker, place water and A (tangzhong) into the bread pan, followed by the rest of the ingredients in B in the exact order listed. Press ‘dough’ function. Add C (extra ingredients) once dough is formed (or depending on the bread maker instruction). Remove dough from bread pan once bread maker beeps and stops. Proceed to step 5.
4. If using a stand mixer, the same order applied and knead until dough reaches ‘window pane’ or stretchable. Cover bowl with a greased cling film and place in a warm place to rise or double in size. Depending on temperature in the house, the rising time varies from 45 mins to 1 1/2 hours. Proceed to step 5.
5. After the first rise, transfer dough to a generously floured work top. Punch dough down. Dough is slightly sticky. Divide dough into 18 equal portions, each weighing around 69g-70g. Very lightly, shape each into a ball. Place balls onto a greased baking tin, about 1-2 cm apart. Cover with greased cling film. Set aside in a warm place for 45 minutes or until buns double in size. Preheat oven to 160°C - 170°C.
6. D. Topping/Flour paste - Mix water and flour in a bowl. Mix well into a thick paste that is not too thin or way too thick. Spoon into a piping bag or a small plastic bag. Snip off a corner and pipe flour paste over tops of the buns to form lines. Bake buns for 15-20 minutes or until buns turn lightly brown and hollow when tapped. Remove from the oven and immediately brush tops of the buns with E. Next, transfer buns to a cooling rack right away and leave to cool before storing.
7. Serve buns with sliced salted butter. Microwave before serving for a warmer buns.
8. E. Glazing - Melt butter and honey in a microwave starting with 5 seconds. Microwave for another 5 seconds if needed. Mix well. Brush glaze over warm hot cross buns. Note: Any jam or just melted butter can also be used for glazing.

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So that is going to wrap it up for this special food Simple Way to Make Homemade Fluffy Hot Cross Buns. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!