thank you for tuning in i'm going to show you how to make my hot cross buns it uses a japanese bread
starter called a tangzong that makes the dough softer bouncier and fluffier they're really simple
they're packed with fruit spices and finish with a nice sticky glaze they're amazing toasted with
butter or just as they are they're especially good at easter or all year round. let's do it
there are quite a few ingredients to get ready and there's a full
list in the description below i recommend weighing everything out before you start
and i've separated them into wet and dry ingredients just for ease
it needs eight hours in the fridge so we're gonna start with this first
we do this by cooking water and flour at a ratio of one to five to sixty degrees the starches in
the flour gelatinize and this cooked dough is then added to the rest of the bread mixture
this is the secret that gives us that incredible texture we're going for so into the fridge for
eight hours and then on to the next step making the dough add 640 grams of strong bread flour look
for something with a protein content of more than 14 grams 12 grams of milk powder 14 grams of salt
65 grams of caster sugar 12 grams of active dried yeast and 10 grams of ground cinnamon
and 9 grams of mixed spice give it a good mix and then we're going to grate one unwaxed lemon zest
and my top tip for getting the zest off with a pastry brush
add 290 grams of milk
and one medium egg now we're going to add all of the tangs on now it's time to mix we're
going to work on a medium speed until all the dry ingredients have been incorporated alternatively
into this by hand add 55 grams of room temperature butter and work until the dough comes away from
the side of the bowl add 75 grams of candied lemon peel and 250 grams of sultanas knead the dough
until all the fruit has been incorporated put into a bowl and cover with cling film
and we're going to leave it to prove until it's doubled in size around 45 minutes
onto the shaping
divide the dough in half
and then half again
we're then going to divide into 75 gram pieces
to shape the buns you want to place a ball of dough on the bench cup
your hand over it and start rolling it into a ball
pressing down lightly using the friction of the bench to help with the rounding
it's not easy to do if you struggle you can do it this way
press the dough out flat then fold in the corners and then just tuck it over to make a round ball
cling film again for the final proof and in the meantime we're gonna make the cross mix to do this
combine 50 grams of flour and 45 grams of water to make a paste transfer this into a piping bag
egg wash combine one egg yolk with two tablespoons of water give it a mix
when the buns have doubled in size remove the cling film
brush with egg wash and pipe on the crosses
bake in a preheated oven at 185 degrees celsius or 365 fahrenheit for 25 minutes
glazing
gently warm the golden syrup and brush the top of the buns
thank you for tuning in today i hope you've enjoyed learning how to make my hot cross buns
remember to like share and subscribe if you've enjoyed this video
i've been the london chef and until next time thank you for watching