♦This hot cross bun comes from the pastry maestro Angelo Roche, who was our batch coordinator and trainer many many many moons back in 1994.. I was able to catch up with him again when i moved to Sydney from Aotearoa.
2 parts to the recipe, nay 3 including the cross on the top
The Tanzhong- cooked starch paste- which makes them soft and fluffy.
- water- 65g
- milk -60 g
- flour – 25 g
mix well together and microwave for 30 seconds or if you have a fancy 30k Rational Combi oven steam it there for 5 minutes. The idea is to have a cooked starch paste as the base for the recipe, which then makes the buns super soft and increases shelf life.
The next part has
- tangzhong- 120 g-
- milk-120 g
- milk powder-7 g
- sugar-35 g
- yeast- 6 g
- raisins- 100 g or mix of raisins , currants and mixed peel.
- flour- 350 g
- allspice- 1 g
- cinnamon- 1g
- Butter 30 g soft
- cardamom- pinch
- egg- 1 ea
- salt- 5g
Mix warm tangzhong , with milk flour and yeast and set aside to bubble bubble boil and trouble.
Hehe no incantations required just cos it’s a rich dough do need to activate the yeast a bit more really.
Then add everything else except salt and butter, which goes in the end .
Form the dough, keep it covered in a warmish place ..you know the drill.
Once proofed, knock back, divide into equal sizes -(50 g ) each roughly and arrange on a baking tray close to each other .
For the third part cos the power of three shall set us free.
- Flour 250 g
- Oil 75 g
- Water 300 g
Mix oil and flour and then add water to form a smooth paste which can be piped.
Pipe horizontally on the buns , then vertically.
proof till nearly doubled in size, brush with egg wash. and bake in preheated oven at 180 C for 12-15 mins.