CAROB HOT CROSS BUN
19:58:00
CAROB HOT CROSS BUN（Yields 6）
500g bread flour, plus extra for
dusting
75g carob syrup
2 tsp mixed spice powder
1 tsp ground cinnamon
1 lemon, finely grated zest only
5g salt
10g fast-action dried yeast
40g butter
240ml milk
1 free-range egg, beaten
200g sultanas
50g finely chopped mixed peel
oil, for greasing
Topping Ingredients
75g plain flour + 50gm water for the
cross
2 tbsp honey, for glazing
Method
1）Put the flour, spices and lemon zest
into a large bowl and mix together. Move the mixture to mixer,Then add the salt
and yeast, placing them on opposite sides of the bowl.
Add the butter,carob syrup and milk
to the dry ingredients. And mix well until the dough become soft and smooth.
2）Tip the dough out on to a lightly
floured work surface. Knead by hand incorporating the sultanas and mixed peel
into the dough. Knead with mixer for 10 minutes until silky and elastic and
forming a smooth ball.
3）Oil a bowl and place the dough in a
bowl, cover with cling film and leave to rest in a warm place for about 1½
hours or until doubled in size.
Optional*Knead the dough and proof
it again for the second time for about 1 hour or doubled in size. (you can skip
the second proofing if you do not have enough time). Double proofing give it a
finer gluten structure, resulting in even softer bun.
4）Turn the dough out on to a floured
surface and divide into 6 balls. Strecth the balls and fold inward.Line 1-2
baking trays with paper and place the balls on the tray.
Cover the tray with wet cloth. Leave
for 40-60 minutes until the buns have doubled in size.
5）Preheat the oven to 220C
6）For the topping, add the flour to a
bowl with water. Mix together to make a paste and spoon into the icing bag.
7）When the buns have risen pipe a
cross on each bun. Bake for 15-20 minutes until pale golden-brown。
8）Dilute the honey,while the buns are
still warm, brush the buns with honey water to give a nice shine, before
setting aside to cool on a wire rack.
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