• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

How To Make Hot Cross Buns In A Slow Cooker

Ingredients

For the Buns:

750 grams (27 ounces) white bread flour, plus extra for dusting

40 grams (1.5 ounces) caster sugar

1 tbsp floor combined spice

1 tbsp prompt yeast

1 tsp fantastic sea salt

300ml (10.5 fl oz) milk, warmed

55 grams (2 ounces) butter, cubed, softened

For the Glaze:

● half cup mixed peel

● half of cup sultanas

● 2/3 cup plain flour

● half of cup delicate brown sugar

● 1 tbsp floor cinnamon

● ½ tsp ground blended spice

● four tbsp water

Instructions

Making the Dough:

Instructions, Making the Dough:

1. In the bowl of a stand mixer fitted with the paddle attachment, dissolve the sugar within the heat milk. Sprinkle the yeast over the sweetened milk and let stand till foamy, about 5 minutes.

2. Add the flour, salt, and butter to the bowl and blend on low velocity until a dough varieties. Increase the pace to medium and knead for five minutes, or till the dough is smooth and elastic.

3. Transfer the dough to a frivolously greased bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or until doubled in dimension.

Rising the Dough:

Rising the Dough:

1. Grease a big bowl with oil.

2. In a big bowl, whisk together the warm milk, sugar, and yeast. Let stand for 5 minutes, until the yeast is foamy.

3. Add the flour, salt, and butter to the bowl and stir till a dough varieties.

4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes till clean and elastic.

5. Place the dough in the greased bowl, cowl with plastic wrap, and let rise in a warm place for 1 hour, or till doubled in measurement.

Shaping the Buns:

Instructions, Shaping the Buns:

1. Place the dough on a frivolously floured surface.

2. Divide the dough into 12 equal items.

3. Shape each piece right into a ball.

4. Place the balls on a baking sheet lined with parchment paper.

5. Flatten every ball barely with the palm of your hand.

6. Use a pointy knife to make a Hot Cross Bun Recipe on the top of every bun.

7. Cover the buns with a damp tea towel and let them rise in a heat place for 30 minutes.

8. Preheat the oven to 375 levels F (190 degrees C).

9. Bake the buns for 20-25 minutes, or till they’re golden brown.

Proving the Buns:

Instructions: Proving the Buns

1. Grease a large bowl with melted butter.

2. Place the proved dough in the bowl and turn to coat within the butter.

3. Cover the bowl with cling movie and go away in a heat place for 45 minutes, or till doubled in dimension.

4. Knock back the dough by punching it down with your fist, then knead on a lightly floured floor for a few seconds to smooth.

5. Divide the dough into 12 equal pieces, then shape into balls.

6. Place the buns on a lined baking sheet, spacing well aside.

7. Cover the buns with cling movie and leave in a warm place for 30 minutes, or until virtually doubled in size.

8. Meanwhile, preheat oven to 200°C (180°C fan/gas 6).

9. Bake the buns for 20-25 minutes, or till golden brown and sound hole when tapped.

10. Transfer to a wire rack to cool slightly earlier than serving.

Making the Glaze:

Combine the sugar, spice, water and vinegar in a small saucepan and produce to a simmer over medium heat, stirring to dissolve the sugar.

Simmer gently for 5 minutes or till the mixture has thickened barely.

Stir in the orange zest and juice.

Brush the glaze over the new buns.

Use any leftover glaze to drizzle over the buns earlier than serving.

Glazing the Buns:

Before glazing the buns, preheat your oven to 375 levels Fahrenheit (190 levels Celsius).

In a small bowl, whisk together the apricot jam and water. Brush the glaze over the tops of the buns.

Place the buns on a baking sheet and bake for 10-15 minutes, or until the glaze is golden brown and the buns are heated through.

Let the buns cool slightly earlier than serving.

Slow Cooker Settings:

Slow Cooker Settings:

• Low: 190-210°F (88-99°C)

• High: 260-280°F (127-138°C)

Storing the Buns:

Instructions:

Storing the Buns:

Place the buns in an airtight container and retailer them at room temperature for as much as 2 days. Alternatively, you can wrap them individually in plastic wrap and freeze them for up to 2 months. When able to serve, thaw them overnight at room temperature or reheat them in a preheated oven at 180°C (160°C fan/gas 4) for 5-10 minutes, or till warmed through.