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These homemade hot cross buns are incredibly soft, airy, and aromatic, featuring juicy plump raisins and a hint of citrus from orange zest. Topped with traditional flour crosses and a shiny apricot glaze, they offer a perfect balance of spice and sweetness.
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Mix the dry and wet ingredients to form a dough and knead until elastic. → First proof for 60-90 minutes, then fold in soaked and dried raisins. → Divide into 12 balls, place on a tray, and final proof for 45 minutes. → Pipe flour-paste crosses on top and bake until golden brown. → Brush with apricot jam glaze while still hot.
Mix the dry and wet ingredients to form a dough and knead until elastic. → First proof for 60-90 minutes, then fold in soaked and dried raisins. → Divide into 12 balls, place on a tray, and final proof for 45 minutes. → Pipe flour-paste crosses on top and bake until golden brown. → Brush with apricot jam glaze while still hot.
These homemade hot cross buns are incredibly soft, airy, and aromatic, featuring juicy plump raisins and a hint of citrus from orange zest. Topped with traditional flour crosses and a shiny apricot glaze, they offer a perfect balance of spice and sweetness.
In a large bowl, whisk together the all-purpose flour, salt, sugar, cinnamon powder, ground allspice, instant yeast, and orange zest until evenly distributed.
In a separate bowl, combine warm milk (not hot), one room-temperature egg, vanilla extract, and softened unsalted butter. Whisk until well combined.
Pour the flour mixture into the wet ingredients. Use a wooden spoon to mix until a shaggy dough forms, then transfer to a clean surface and knead by hand for 10-12 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes or until doubled in size. Meanwhile, soak raisins in hot water for 15-20 minutes, then drain and pat dry.
Degas the risen dough on a floured surface. Spread the soaked raisins over the dough and fold them in until evenly incorporated.
Ensure the milk is warm (approx. 100°F) but not hot; excessive heat will kill the yeast, while cold milk will slow down the rising process.
Soaking the raisins in hot water makes them juicy and prevents them from burning or drying out the bread dough.
Kneading is essential to develop gluten; if the dough is sticky at first, keep kneading rather than adding too much extra flour to maintain softness.
Brushing the glaze on while the buns are hot allows it to set properly and gives a better shine.
This recipe based on visual analysis, it is recommended to refer to the original video to confirm details.
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