Tangzhong Hot Cross Buns
A batch of classic hot cross buns, made with a tangzhong for an extra fluffy texture. These are full of tea soaked fruit & glazed with golden syrup.
Servings: 12 Hot Cross Buns
Equipment
- Stand Mixer
- Small Saucepan
- Digital Food Probe
- Mixing Bowls
- Dough Scraper
- Bench Knife
- Piping Bag
- Large Baking Tray
- Pastry Brush
Ingredients
Soaked Fruit
- 140 g Sultanas/Raisins
- 40 g Currants
- 250 ml Black Tea See Notes
Tangzhong
- 25 g Strong White Bread Flour
- 50 g Whole Milk
- 50 g Water
Dough
- 500 g Strong White Bread Flour
- 8 g Instant/Fast Action Yeast
- 55 g Light Brown Sugar
- 8 g Fine Sea Salt
- 1 tsp Skimmed Milk Powder Optional
- 1 Large Egg
- 1 Egg Yolk
- ½ tsp Vanilla Extract
- Zest Of 1 Orange
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Ground Allspice
- ¼ tsp Ground Nutmeg
- 190 g Whole Milk
- 55 g Unsalted Butter Softened
- 1 tbsp Mixed Peel
Cross
- 3 tbsp Plain Flour
- 2-3 tbsp Cold Water
Egg Wash
- 1 Egg
- 1 tsp Whole Milk
Glaze
- 75 g Golden Syrup
- 25 g Unsalted Butter
Instructions
Soaked Fruit
- Place the sultanas & currants into a mixing bowl then pour over 250ml of freshly brewed black tea. Leave to soak for an hour.
Tangzhong
- Whilst your fruit is soaking, make the tangzhong. To do this, place the flour, milk & water into a small saucepan & whisk to combine. Cook this over a low heat until you have a thick paste, stirring constantly with a spatula.
- Transfer the tangzhong to a bowl & leave to cool to room temperature.
Dough
- Into the bowl of a stand mixer, place the flour, yeast, sugar, salt, milk powder (if using), egg, yolk, vanilla, orange zest, spices & the cooled down tangzhong.
- Next, warm the milk to 38°c/100°f (either in the microwave or on the stove) then add into the flour.
- Using the dough hook, mix the dough on a medium speed for 4-5 until smooth then mix the softened butter in, a small piece at a time. Make sure that each piece of butter is fully incorporated before adding in more.
- Continue mixing on a medium speed until the dough passes the window pane test. This will take around 5 minutes.To perform the window pane test, stretch a small amount of dough between your fingers. If the dough stretches thin enough so that you can see your fingers through it without tearing, it's ready.
- Next, drain the soaked fruit through a sieve, discarding the liquid then add the fruit into the dough along with the mixed peel. Mix on a medium-low speed until fully incorporated (3-4 minutes).
- Transfer the dough to an oiled mixing bowl then cover & leave to prove at room temperature, until doubled in size. This will take 1-1½ hours.
- Once the dough has risen, knock it back, tip out onto a clean work surface then divide into 12 equal pieces, using a bench knife. Each piece should weigh around 100 grams.
- Shape each piece of dough into a ball then place onto a lined baking tray, in 4 rows of 3, leaving a couple of centimetres between each bun. Cover the tray lightly with clingfilm (or an upside down roasting tin) & leave to prove for another 1-1½ hours, until almost doubled in size.The buns should have risen by about 75% & should just be touching.
- Whilst your buns are rising, preheat an oven to 180°c/160°c fan (356°f/320°f).
Baking
- To make the paste for the crosses, place 3 tbsp of plain flour into a small mixing bowl then mix in enough cold water to make a thick but pipe able paste. Transfer to a piping bag.Start with 2 tbsp of cold water then add in more as needed.
- Whisk together the egg & milk for the egg wash then brush a light layer over each bun.
- Next, snip the end off the piping bag then pipe a cross over the top of each bun.
- Bake the hot cross buns for 20-25 minutes, until a deep golden brown.
Glazing
- Make the glaze just before the buns have finished baking. To do this, place the golden syrup & butter into a small saucepan then cook over a low heat until melted.
- As soon as the hot cross buns come out of the oven, brush the glaze over the top of each one then leave to cool completely.
Notes
1. Cooking In An Aga – Cook the tangzhong using the simmering plate & bake the hot cross buns in the baking oven, on the bottom set of runners.
2. Tea - I use Yorkshire tea when soaking the fruit but feel free to use a different type if you'd pefer – Earl Grey would work well. For 250ml of hot water, I use 1 tea bag.
3. Flour – You’ll need a strong white bread flour for this recipe (12-15% protein). I use a Canadian white bread flour from Shipton Mill in the UK.
4. Yeast – We’re using instant yeast in this recipe which doesn’t need activating before using. Dried active yeast can also be used but will need to be mixed into the warm milk & left to go frothy before adding to the flour. Keep in mind that the dough will take a bit longer to rise as well.
5. Skimmed Milk Powder – Adding milk powder to the dough is optional but helps give the hot cross buns a deeper, golden colour once baked.
6. Storage – These hot cross buns are best eaten on the same day as being made but will keep for several days if stored in an airtight container. The hot cross buns can also be toasted to serve. They’ll still be just as good!