Hot Cross Bun 十字小餐包
Cannot not make hot cross bun during Easter, especially during quarantine time and you are lucky to have flour and yeast at home. I made 4 dozens of hot cross bun yesterday to share with the elderly in neighbourhood. A simple bun with butter, perfect to enjoy on Good Friday.
This is very direct and no-fuss recipe, if you do not like the spice or dried fruit, you can skip it. Very easy to make and hope you like it. Happy Easter!
在外國的復活節，傳統都會在Good Friday 吃十字包Hot Cross Bun, 這個甜甜的餐包，內裡有葡萄乾和蜜餞皮，上面有個十字。麵包充滿香料味，鬆軟好味，將餐包切半，再塗牛油享用。
昨天一口氣做了四打十字餐包，分給區內的老人家。趕快寫了食譜，大家又試試！
Mix yeast, 40g sugar and 100ml water together, let it rest for 10 minutes.
Mix the bread flour, salt, 40g sugar and spices together. Then add in egg, butter and 150ml milk, mix together and form a dough. If the dough is too dry, add some milk; too wet, add some flour. You might not need all the milk. Knead the dough for 7 to 8 minutes, or until the dough is smooth.
Then add in raisins and candied peel. Place the dough in a bowl brushed with oil, cover with cling film. Let the dough rise for at least one hour or double in size.
Take out the dough, press it and release the air bubbles. Divide into 12 pieces, roll it into ball. Place it on a baking tray. Cover with cling film and let it rise for one hour.
For the cross, mix the flour and water together into a paste, put in pipping bag and pipe the cross on the bun. Pop in preheated oven at 200C, bake for 20 minutes.
Take out the bun and brush with golden syrup to give it a lovely shine. Enjoy!
將酵母、40克糖和100毫升水拌勻，靜置10分鐘讓酵母活化
將高筋麵粉、鹽、40克糖和香料拌勻。然後加入雞蛋、室溫牛油和150毫升牛奶 （*搓麵糰時如太乾，繼續加點牛奶，未必需要用全部牛奶份量，要按你的麵糰需要）
用手或機器搓麵糰7至8分鐘，或至麵糰表面光滑 （＊如麵糰太乾，加點牛奶；太濕，加點麵粉，要自己用手感受）（*未必需要用食譜的牛奶份量，要按你的麵糰需要）
再加入葡萄乾和果乾. 將麵糰放入塗有油的大碗內，用保鮮紙蓋好，讓麵糰發酵最少一小時 （至麵糰脹大一倍）
拿出麵糰，按壓麵糰排出空氣，然後將麵糰分成12等份，搓圓。放在烤盤內，每個要有空間，再蓋上保鮮紙，再發酵一個小時(*麵糰會再脹大一點）
用45克麵粉和60毫升水拌勻，放入擠花袋內 （*質感要像糊)在麵糰上擠上十字。放入已預熱200度C焗爐，焗約20分鐘
拿出來的麵包，可塗上橘子果醬，令表面更光滑(*也可以在麵包上塗上轉化糖漿Golden syrup (微微加熱）
*傳統的十字包會用Candied peel 蜜餞皮, 如買不到可省略
*香料最好用Mixed Spiced，如果買不到，可以用1/2茶匙薑粉＋1/2茶匙肉豆蔻粉＋1/2茶匙丁香粉代替，也可以省略香料
- 500 g bread flour
- 10 g instant dried yeast
- 10 g salt
- 80 g sugar
- 2 tsp mixed spice
- 1 tsp cinnamon
- 100 ml water
- 200 ml milk
- 150 g raisin
- 50 g candied peel
- 40 g butter
- 1 egg
- 45 g all-purpose flour
- 60 ml water
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Mix yeast, 40g sugar and 100ml water together, let it rest for 10 minutes.
-
Mix the bread flour, salt, 40g sugar and spices together. Then add in egg, butter and 150ml milk, mix together and form a dough. If the dough is too dry, add some milk; too wet, add some flour. You might not need all the milk. Knead the dough for 7 to 8 minutes, or until the dough is smooth.
-
Then add in raisins and candied peel. Place the dough in a bowl brushed with oil, cover with cling film. Let the dough rise for at least one hour or double in size.
-
Take out the dough, press it and release the air bubbles. Divide into 12 pieces, roll it into ball. Place it on a baking tray. Cover with cling film and let it rise for one hour.
-
For the cross, mix the flour and water together into a paste, put in pipping bag and pipe the cross on the bun. Pop in preheated oven at 200C, bake for 20 minutes.
-
Take out the bun and brush with golden syrup to give it a lovely shine. Enjoy!
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