Welcome to Season 6! First up are Hot Cross Buns. Easier to make than cinnamon rolls, these sweet and fruit-filled buns have become the breakfast roll of choice in my household. They may become yours too.
Follow us on Twitter and Facebook.
Laurice: https://twitter.com/LauricesKitchen and https://www.facebook.com/LauricesKitchen/
Gilly: https://twitter.com/LauricesKitche1
Hot Cross Buns
3½ - 4 cups all purpose flour
½ cup warm milk, 115°F
½ cup warm water, 115°F
¼ cup butter, cubed
1 egg beaten
⅓ cup white sugar
1 tablespoon yeast
¼ teaspoon kosher salt
1 teaspoon pumpkin pie spice
1¼ cups dried fruit such as currants,
raisins, craisins, tart cherries,
blueberries or chopped apricots
Paste
½ cup all-purpose flour
5-6 tablespoons cold water
Glaze
¼ cup powdered sugar
1 tablespoon whole milk
Cut the butter into 2 cups of flour in a mixing bowl of a heavy stand mixer using a pastry knife. Add the sugar, salt, spices, yeast and fruit and mix with a rubber scraper to combine. Add the water and milk and mix by hand using the paddle attachment until the flour has been moistened. This will prevent dry flour from flying out of the bowl when the mixer is used. Place the bowl in the mixer with the paddle attachment and mix on medium-low (speed 3 out of 10) until the butter has been completely incorporated and the flour mixture becomes ropey. This should take about 5 minutes.
Remove the bowl and scrape down the sides using a rubber scraper or the paddle attachment. Add a cup of flour to the mixing bowl and change over to the dough hook. Knead on low (speed 2) until the dough pulls away cleanly from the sides of the mixing bowl adding ¼ cup of flour at a time. Allow the mixer to thoroughly incorporate the flour before adding more. The dough should be very soft but not sticky. Kneading should take about 10-12 minutes total.
Turn the dough out onto a dry surface and knead into a ball shape. Spray a large bowl with cooking spray. Place the dough in the bowl, greasing both sides. Place this in an unheated oven with a pan of boiling water for heat and moisture. Allow the dough to rise for 1 hour.
Punch down the dough and cut into 12 even pieces. Roll each piece on the dry surface until it’s a tight ball. Press the ball flat and place it on a baking sheet treated with non stick cooking spray. Return the rolls to the unheated oven with the pan of water. Allow the rolls to rise for 45-50 minutes.
Remove the rolls and the water from the oven. Preheat the oven to 400 °F. Mix the flour and water for the paste until it’s smooth. Using a piping bag or squeeze bottle, carefully pipe a strip of paste into a cross on top of each roll. Bake the rolls for 15 minutes.
Mix the powdered sugar and cream together until it’s smooth. When the rolls come out of the oven, brush the glaze onto the rolls using a silicone brush completely covering each roll.
Serve immediately.
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
Fashion Jewelry provided by: Gems by Gilly
Facebook: https://www.facebook.com/GemsbyGilly/
Email:
[email protected]
Pieces worn: Helix (earrings) https://www.facebook.com/GemsbyGilly/photos/a.1801657996771367.1073741828.1801603146776852/1801658450104655/?type=3&theater
