I have been looking at how to improve my Hot Cross Buns, and after making Japanese Milk Bread recently, I decided that using the Tangzhong method is the way forward. This method uses a cooked-out roux that gives a springier, softer result. And it works!
Ingredients. For 9 buns
For the Tangzhong
20g Bread Flour, sieved
90g Whole Milk
100g Raisins
50g Dried Cranberries
200ml Hot, Strong Tea (of your choice, I used Yorkshire)
For the Dough
275g Strong White Bread Flour, sieved
130g Whole Milk
60g Golden Caster Sugar
30g Butter, softened
7g Instant Yeast
1 Egg, lightly beaten
3 tsp Ground Mixed Spice
2 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Ginger
1 tsp Ground Cardamom
1 tsp Salt
For the crosses
4 tbsp Plain Flour
3.5 tbsp Water
2 tbsp Smooth Apricot jam
Method
1. To make the Tangzhong, gently heat the flour and milk in a saucepan, stirring continuously until you have a thick paste. Remove, cover and set aside
2. Soak the dried fruits in a bowl with the tea, and again set aside for at least 30 minutes
3. It's easiest to use a stand mixer as the dough will get pretty sticky. Add all but the soaked fruit to the mixer bowl, including your Tangzhong, and set it off. I put my KitchenAid on speed number 5 and leave it working away for a good 10 minutes. Wait for the dough to come away from the side of the bowl and have a glossy appearance
4. Drop the dough onto the work surface and fold in the fruits that you have now drained. When the fruits are fully incorporated, put the dough into a lightly oiled bowl, cover and pop into a warm place to rise, for at least 2 hours, until doubled in size
5. Divide the dough into 9 equal parts and shape each one into a smooth, neat ball. Place each one onto a lined baking tray allowing room for them to rise again. Cover and return them to the warm place for another hour
6. Preheat the oven to 175º and make the mixture for the crosses by mixing the flour and water together into a thick paste that can be piped
7. With the mixture in a piping bag, carefully create the crosses by piping straight lines across the buns. It's easier to do a whole row together, vertically then horizontally, rather than as individual buns
8. Bake for 15 minutes until risen and golden brown. Whilst they are baking, gently warm the jam in a small pan and when the buns are ready, brush all over and allow to cool slightly on a wire rack before divining in. Best served warm, or toasted and smothered in butter! Happy Easter!
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