Hot Cross Buns
A. Overnight Sponge Dough Hot Cross Buns
To make overnight sponge dough : 215g Bakers flour, 130g cold milk and 2g instant yeast
To make main dough : 95g Bakers flour, 2 teaspoons mixed spice, 1 teaspoon ground cinnamon, 15g cold milk, 1 egg, 45g caster sugar, pinch of salt, 5g instant yeast and 45g unsalted butter
Sultana, cranberry and crushed walnuts
Egg Wash
To make Crosses : 6 tablespoons plain flour and 5 tablespoon water ( Combine flour and water to make a smooth paste and pipe crosses over buns.)
Glaze : 2 tablespoons sugar and 2 tablespoons water ( combine sugar and water in a saucepan and boil until sugar is dissolved. Brush over tops of buns )
OR
B. Tangzhong Hot Cross Buns
To make Tangzhong : 50g Bakers flour and 125g water and 125g milk
To make main dough : 350g Bakers flour, 2 teaspoons mixed spice, 1 teaspoon ground cinnamon, 40g caster sugar, pinch of salt, 1 egg, 65ml milk, 65ml light cream, 7g instant yeast, 120g Tangzhong and 40g unsalted butter
Sultana, cranberry, glazed cherry and crushed walnuts
Egg Wash
To make Crosses : 6 tablespoons plain flour and 5 tablespoon water ( Combine flour and water to make a smooth paste and pipe crosses over buns.)
Glaze : 2 tablespoons sugar and 2 tablespoons water ( combine sugar and water in a saucepan and boil until sugar is dissolved. Brush over tops of warm buns )
