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In this video, I tried as many hot cross bun flavoured snack items that I could find! Some of which were very questionable... ????
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How to make Hot Cross Buns
Today I show you how to make hot cross buns.
Hot cross buns are super easy to make and are the perfect treat for Easter.
Traditionally hot cross buns have an enriched dough, mixed with fruit and spices, and are finished off with a cross on top.
There are lots of ingredients, but stick with it and you'll have the most amazing, soft, tasty hot cross buns.
Ingredients to make hot cross buns
500g strong white bread flour
2tsp cinnamon
6g salt
2 eggs
10g instant yeast
120ml water
150g Sultanas
120ml warm milk
75g sugar
45g butter
2 oranges
For the cross-
75g plain flour
75ml water
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Hot Cross Buns - Happy Easter
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A Spring Day | Starting a Garden, Hot Cross Buns | Slow Living Silent Vlog
Hello! I strive to live a slower and more traditional lifestyle while finding God's beauty in the ordinary.
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Hot Cross Buns
(Recipe from recipegirl.com)
Ingredients
Dough
1 cup whole milk, warmed to 110 degrees F.
1 tablespoon active dry yeast
1/3 cup + 1 tablespoon granulated white sugar, divided
1 cup raisins
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted and slightly cooled
4 cups + 3 tablespoons all purpose flour
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon half and half or heavy cream, for brushing
Paste
1 cup all purpose flour
2 tablespoons granulated white sugar
2 tablespoons whole milk
6 tablespoons water
PREPARE THE DOUGH:
1.In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of sugar. Allow the mixture to sit for 5 to 7 minutes until the yeast is activated and the mixture is fragrant and foamy.
2.Add the raisins to a heatproof bowl. Add enough boiling water to cover the raisins. Allow the raisins to soak for 5 minutes. Drain well and set aside the plump raisins.
3.Add the remaining sugar, eggs, and melted butter to the stand mixer bowl. Whisk to combine until well incorporated. Attach a dough hook to the stand mixer.
4.In a large bowl, whisk together the flour, salt, cinnamon and nutmeg. With the mixer running on low speed, add about 1/3 of flour mixture. Once incorporated, add the remaining 1/3 of the flour mixture. Add the drained raisins, followed with the remaining flour mixture. Once the dough has formed, increase the speed to medium-high and knead the dough for 3 to 5 minutes until the dough no longer sticks to the sides of the bowl.
5.Transfer the dough to a greased bowl. Cover with a kitchen towel or plastic wrap. Allow the dough to sit covered at room temperature for 60 to 70 minutes until the dough has doubled in volume.
6.Remove the cover and gently delate risen dough by pressing it down with your hand. Divide the dough into 12 equal portions. Working with one piece of dough at a time, roll into round balls. Place on a parchment lined 9 x 13-inch baking pan. Repeat with the remaining dough. Cover with a kitchen towel or plastic wrap. Let the dough rest at room temperature for 30 to 40 minutes until the balls of dough have risen enough to touch each other.
7.Preheat the oven to 350 degrees F.
PREPARE THE PASTE:
1.In a small bowl, mix together the flour, sugar, milk, and water until a wet paste forms. Transfer the runny mixture to a piping bag with a small round tip, or a small zip top plastic bag with the corner snipped off.
2.Pipe straight lines vertically and horizontally across the risen buns to create crosses.
BAKE:
1.Bake the buns in a preheated oven for 15 minutes. Remove from the oven and brush cream over the buns. Return to the oven and bake for another 15 minutes until the bread is golden brown on top and the internal temperature of the buns registers at least 185 degrees F on a kitchen thermometer.
Best right out of the oven or toasted the next day
Time Stamps
00:00 Preview
0:20 Starting Seeds
2:24 Walk through the yard
2:53 Making Hot Cross Buns
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