yeast goods recipe:

hot cross buns

ingredients

milk 180 ml
water 120 ml
surebake yeast 4 tsp
butter - softened 75 gm
honey 120 ml
salt 1 tsp
ground cinnamon 2 tsp
ground nutmeg 1 tsp
ground ginger 2 tsp
ground cloves ½ tsp
brown sugar 100 gm
mixed fruits 200 gm

flour - bread 475 gm

production

1. Pre-heat oven to 200°C (180°C convection oven)
2. Heat the milk and water until just warm to the touch (37°C) : too hot and the temperature will kill the yeast
3. Add the yeast and allow to stand for 5 minutes
4. Add in the remaining ingredients and 2/3's of the flour and mix thoroughly
5. Allow to sit in a warm place or prover for approx. 15 minutes
6. Turn out onto a floured work surface, knead for 10 minutes while incorporating enough of the remaining flour to make a loose, soft dough.
7. It should be smooth, soft with a good elastic feel
8. Rub gently with a little oil, place in a clean bowl, cover and leave to prove in a warm place for approx 30 minutes until the dough has doubled in size
9. Punch the dough lightly in the centre (this is called knocking back and allows the CO2 gas to evenly distribute
10. Scale the dough into four even pieces, and each of these into four
11. Shape each into a round bun
12. Place on a lightly oiled tray in a 4 x 4 formation, leaving a gap of approx. 2 - 3 cm between each
13. Place back in the prover until the buns have doubled in size
14. Place in oven (middle shelf) and bake for approx 10 minutes until lightly browned
15. Remove and pipe the crosses on top
16. Place back in the oven and continue baking for 5 minutes
17. Remove and brush with a glaze (1 part water to 2 parts honey, heated together)
18. Best eaten fresh or toasted the next day

chef notes:

For the cross mixture add sufficient water to some flour until loose
enough to place and use from a piping bag.

email chef@tallyrand.info