British Hot Cross Buns So Tasty

vams

Sunday, 10 January 2016

British Hot Cross Buns

"A hot move bun recipe for stand mixers, those are mild and perfectly seasoned."

Ingredients :

half cup milk
half of cup all-motive flour
2 1/2 teaspoons lively dry yeast
1 2/3 cups all-reason flour
1/3 cup white sugar
1/2 teaspoon salt
1/four teaspoon ground cinnamon
1/four teaspoon floor cloves
1/four teaspoon floor ginger
1/four teaspoon ground nutmeg
1/four cup unsalted butter, softened, cut into portions
1 egg
2/3 cup dried currants
1/four cup diced candied citron
Glaze:
2 tablespoons white sugar
1 tablespoon water
Icing:
2/3 cup confectioners' sugar
2 teaspoons water

Instructions :

Prep : 40M	Cook : 12M	Ready in : 3H45M

Heat milk in a small saucepan to a hundred and ten degrees F (forty three stages C); pour milk right into a bowl. Whisk 1/2 cup flour and yeast into milk; cowl with plastic wrap and let stand till bubbly, about 15 minutes.
Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to mix. Place butter into flour aggregate; blend on low pace till incorporated, about 2 minutes.
Place yeast aggregate and egg into flour aggregate; mix on low pace for 2 mins. Stop mixer and allow to relaxation for 10 mins; blend on medium speed till smooth and elastic, approximately 2 mins. At slowest pace, blend currants and citron into dough till frivolously allotted, about 1 minute.
Butter the internal of a big bowl; area dough in bowl, flip to butter dough on all sides. Cover bowl with plastic wrap; permit dough rise in a heat area till doubled in length, about 1 hour.
Line a baking sheet with parchment. Turn dough out onto a lightly floured floor. Pat dough right into a tough square, and reduce into 12 same portions. Form each piece into a spherical bun; place on organized baking sheet. Press a pass into every bun with the lower back of a knife; cowl buns with a damp cloth and permit to rise till doubled in size, about 45 minutes.
Preheat oven to 375 degrees F (one hundred ninety stages C).
Bake buns within the preheated oven until deep golden brown, about 15 mins.
Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven; raise parchment and switch buns to a twine rack. Brush right away with sugar glaze; permit buns to cool completely, about 20 minutes.
Stir confectioners' sugar and closing 2 teaspoons water together in a small bowl; warmness icing mixture in microwave until easy and heat to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a move over fully cooled buns; permit icing to dry for half-hour.

Notes :

For advance practise, bake buns, but do not practice glaze or icing. Freeze. When geared up to serve, defrost at room temperature (approximately 20 mins), location on baking sheet and reheat in oven preheated to 350 tiers F (one hundred seventy five degrees C) for five minutes. Apply glaze and icing.
Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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