Hot Cross Buns

Baked

                                        

    

Piped Cross Pattern

After 2nd Proofing

                                For 2nd Proofing

                                                    

After Proofing

                                  For 1st Proofing

Ingredients:

All purpose flour - 125 g

Wheat flour - 125 g

Milk powder - 2 tbsp

Salt - 1 tsp

Sugar -50 g

Instant yeast - 3/4 tsp

Cinnamon powder - 1/2 tsp

Nutmeg powder - 1/4 tsp

Luke Warm Milk - 120 ml

Unsalted Butter - 2 tbsp

Orange juice - 1/4 cup

Orange zest - 1 tsp

Black raisins - 1 tbsp (fine chop)

Cranberry - 1 1/2 tbsp (fine chop)

Tutti Frutti - 1 tbsp

For Cross:

All purpose flour - 62 g

Water - 60 ml

Oil - 1/2 tsp

For Glaze:

Sugar - 2 tbsp

Water - 60 ml

Method:

• In a bowl add in orange juice.
• Add in chopped cranberry, tutti frutti and black raisins.
• Soak this for 30-45 mins.
• Once done strain and set aside.
• In a bowl add in flour, milk powder, salt and mix well.
• Add in sugar, yeast, cinnamon powder and nutmeg powder.
• Add in zest and then add lukewarm milk and mix the dough.
• Add in butter and knead the dough for 10 mins.
• Add in strained berries and fold it into dough.
• Gather the kneaded soft dough.
• Place this in a greased bowl and set aside for an hour for first proofing.
• Once done, punch the dough and divide it into equal size balls.
• I divided into 10 equal size balls that weighed 50 g.
• One mini ball weighed 19 g.
• Grease a pan and line with butter paper.
• Place the balls with little space.
• Set this aside for second proofing for 30 mins.
• In a bowl add ingredients under "for paste".
• Make a paste of pipeable consistency.
• Fill the icing bag with small round nozzle and fill the paste.
• Pipe cross on buns.
• Bake this in a preheated oven (OTG) at 200℃  for 20-25 mins.
• Prepare the glaze.
• Brush the hot glaze over warm buns.
• Serve with jam.