• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

How To Make Hot Cross Buns With Alternative Flours

Ingredients

Alternative flours

Ingredients

1. 1 1/4 cups (150g) plain flour, plus further for dusting
2. 1 teaspoon (5g) fast-action dried yeast
3. 1/2 teaspoon (2.5g) salt
4. 1/4 cup (50g) caster sugar
5. 1/2 cup (125ml) heat milk
6. 1/4 cup (60g) unsalted butter, softened
7. 1 egg
8. 1/2 teaspoon (2.5ml) blended spice
9. 1/4 cup (60g) currants
10. 1/4 cup (60g) sultanas

Alternative flours

• Wholemeal flour: This will give your buns a more nutty flavour and a chewier texture.
• Rye flour: This will give your buns a barely bitter flavour and a denser texture.
• Spelt flour: This will give your buns a slightly candy flavour and a lightweight texture.
• Gluten-free flour: This will make your buns appropriate for individuals with gluten intolerance or coeliac disease.

Other ingredients

Alternative Flours

If you have no bread flour, you ought to use all-purpose flour as a substitute. However, your buns won’t be as chewy or have as a lot flavor. You can even use a mix of all-purpose flour and complete wheat flour. This will give your buns a extra nutty taste and a chewier texture.

If you need to make your buns gluten-free, you can use a gluten-free flour mix. Be positive to verify the bundle directions for the easiest way to make use of the mix. You may must add extra liquid to the dough if you’re using a gluten-free flour blend.

Other Ingredients

In addition to the flour, you will need the following elements to make Hot Cross Bun Recipe cross buns:

• Milk
• Sugar
• Salt
• Yeast
• Butter
• Eggs
• Currants
• Raisins
• Mixed peel
• Cinnamon
• Nutmeg
• Vanilla extract
• Crosses (made from flour and water)

Instructions

Step 1: Make the dough

Instructions, Step 1: Make the dough

• Whisk the flours, yeast, spices, sugar and salt in a big bowl.
• In a separate bowl, whisk the milk, buttermilk, oil or butter and honey until clean.
• Make a well in the centre of the dry elements and slowly add the moist elements, stirring with a wood spoon till a sticky dough types.
• Turn the dough out onto a lightly floured floor and knead for 5-7 minutes until the dough is clean and elastic.
• Form the dough right into a ball, place in a lightly oiled bowl, cover with plastic wrap and leave to prove in a warm place for 1 hour, or till doubled in size.

Step 2: Let the dough rise

Step 2: Let the dough rise

• Once the dough has been kneaded, place it in a flippantly oiled bowl, cowl it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in dimension.
• Once the dough has risen, punch it down and form it into 12 equal pieces.
• Place the dough pieces on a baking sheet lined with parchment paper and allow them to rise for an additional half-hour, or till they’ve doubled in dimension.

Step 3: Shape the buns

Step three: Shape the buns

Divide every of the 3 dough portions into eight items.

Shape each bit right into a ball and then place on a greased baking tray, spaced properly aside.

Flatten each bun slightly with your palm.

Either beautify each bun with a cross, or depart plain.

If decorating with a cross, use a sharp knife to cut two traces throughout each bun, making the cross shape.

Step four: Let the buns rise again

After shaping, place the buns on a flippantly greased baking sheet, cowl loosely with flippantly oiled plastic wrap, and let them rise once more for 45 minutes to 1 hour, or till doubled in measurement.

Step 5: Bake the buns

Step 5: Bake the buns

Bake in a preheated oven at 180°C/160°C fan/gas four for 20-25 minutes, or until the buns are golden brown and sound hole when tapped on the bottom.

Transfer the buns to a wire rack to chill.

Tips

Variations

This response isn’t related to the topic of the article, which is “How to Make Hot Cross Buns with Alternative Flours”.

Storage

Tips:

– Use a digital scale to measure your ingredients for the most accurate results.

– If you do not have a stand mixer, you could make the dough by hand. Just be sure to knead it for at least 10 minutes, till it becomes easy and elastic.

– If the dough is just too sticky, add slightly more flour. If it’s too dry, add a little more water.

– Let the dough rise in a warm place for at least 1 hour, or till it has doubled in dimension.

– When you are shaping the buns, remember to tuck the ends beneath to create a easy, spherical form.

– If you don’t have a piping bag, you have to use a spoon to spread the cross on prime of the buns.

– Bake the buns for 20-25 minutes, or till they’re golden brown and cooked via.

Storage:

– Hot cross buns may be stored in an airtight container at room temperature for up to 3 days.

– You can also freeze the buns for as a lot as 2 months. To freeze, let the buns cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container.

– To thaw, let the buns thaw in a single day in the fridge. You can then reheat them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until they’re warmed via.