Soft Hot cross buns Recipe/How to make soft Hot Cross Buns/Easter Recipe:Hot cross Buns

[Music] these hot cross buns are extremely soft and fluffy they are so light and airy and are filled with juicy plump raisins with that beautiful aroma of spices the recipe is is so simple and easy and today in this video we'll see how to make this Bakery style glazed hot cross buns in seven simple steps so let's start by preparing the dough to make hot cross buns will need these dry ingredients say into a bowl add in the flour salt sugar the sugar I abused his unrefined sugar that's why the color is different we can use any kind of sugar that is available with you adding the cinnamon powder and ground old spices and yeast and this stuff half of an orange and whisk everything together to make sure all our ingredients are evenly distributed in the flour and now we need to combine all of these wet ingredients together [Music] add warm milk into a ball the milk is not called nor hot but just slightly warm add one egg into this and I just whisk them together and then add vanilla extract and unsalted butter into this the butter abused is very soft is that it's easy to blend and we can also use melted butter or vegetable oil instead and now we have two balls one with wet ingredients and the other one with dry ingredients now let's combine them together to form our bread dough so add in the flour mix into the liquid ingredients here I'm using the bare end of this wooden spoon to mix them together it's so easy to do this way and makes it less mess while mixing [Music] and now we got a shaggy massive toe that stands for the zone - a clean work surface and we need to need the dope and if you are using a stand mixer then it will be so easy for you to knead the dough but if you are using hands for kneading you will find the dough to be very sticky in the beginning and that's okay and that's a way it should be just stretch the dough with the heel of your palm and fold it back and repeat the same motion and the gluten stance will stretch and start to develop and in this video you can see I haven't to add any extra flour or water but we need to be patient and just continue to knead until we get a soft and elastic dough but sometimes the texture of our dough may slightly differ according to the kind of flour that we use or according to the size of the egg there for use or if we use cup measurements instead of weighing the ingredients and that's okay too while making a bread we don't need to be very precise on the measurements of our ingredients but the point is that we should know the consistency of our final to the software the dough the softer our buns will be say if you find the dough to be sticky even after kneading for six minutes you can add one or two tablespoons of flour or if you find the dough to be tough and dry and then we can add one or two tablespoons of water or milk say after kneading for 10 to 12 minutes ador should be soft and elastic you can see our dough is still showing a tendency to stick onto the surface [Music] and now our dough is ready and we need to prove photo so lightly oil a clean bowl and place the dough inside it and cut it with some oil and cover it with a plastic film and let the dough sit and rise in a warm environment for one to one eight hours or until it get a doubled in size in the meantime let's soak the raisins in hot water let's take a 3/4 cup of raisins in a small bowl and pour some hot water and let the very things get soft for 15 to 20 minutes then drain and pat dry and now our raisins are soft and floppy and after panetta farce a 2 has risen well transfer the dough horn to a lightly floured work surface [Music] and degassed the dough and now we need to incorporate all of those juicy basins into a door now let's measure the dough and divide it into 12 equal places we can either eyeball it or it's better if it can be more precise I measure them and each one is about 62 grams and now take each piece of dough and shape it into small round balls tuck in the edges towards the center and roll each piece of dough into small round balls and place them on a parchment lined baking tray or on a non-stick baking tray [Music] and now we need to let this shaped dole sit and rice covered the tray loosely with a plastic film and I've smeared the plastic film with some oil to make sure it will not stick to the rolls while we take it out and let their balls sit and rise for 45 minutes or until they get a doubled in size in the meantime let's prepare the flour paste for making crows on buns into a ball just add some flour and water and mix them together and the consistency of the paste should be like this if it's too runny it will be difficult for us to work with it let's transfer this into a piping bag [Music] after 45 minutes of proofing our buns are all written well and let's pipe the crows on the buns [Music] and now they are ready to going to the oven so bake at 375 Fahrenheit preheated oven for 10 minutes and then reduce the temperature to 350 Fahrenheit and a big for another 12 to 15 minutes and after baking we'll get those golden-brown hot cross buns and to get that signature bakery style hot cross bun glaze brush the top with some sugar syrup or with some a light apricot jam here I've used apricot jam glaze which not only gives that nice glaze but also it brings a beautiful floaty hint of flavor to our buns and you can see how soft and fluffy our hot cross buns are they are so beautiful and have that delicious fruity flavor and that spicy aroma and are studded with those juicy plum piercings and all I could see is how made hot cross buns are the best the softness of fluffiness and the freshness of homemade hot cross buns are matchless hope you liked this recipe hope you will make this at home and I'm sure you will love it and if you like this video please give you a valuable thumbs up and thank you so much for your love and support and thanks for watching this video see you next time [Music] [Applause] [Music]

Channel: Bincy Chris

Views: 753,324

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Id: 8fEe0B6ISes

Length: 11min 18sec (678 seconds)

Published: Thu Mar 26 2020