Festive bread! HOT CROSS BUN
Dough
Hot Cross Buns
Bahan
Cross dough:
Polesan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan tepung roti ke wadah lalu parut kulit 1 buah jeruk sunkist langsung ke atasnya.
- Campur kismis dan cranberry di wadah lain lalu peras air jeruknya ke situ, dan rendam minimal 10 menit.
- Masukkan ragi instan ke tepung dan aduk sebentar, lalu tambahkan gula, susu bubuk, garam, five spice, dan kayu manis bubuk.
- Masukkan telur dan tuang air dingin sambil diaduk sampai menjadi adonan.
- Tambahkan mentega tawar yang sudah lembek lalu uleni di kecepatan tinggi sampai adonan kalis window pane.
- Tiriskan kismis dan cranberry yang sudah direndam, lalu aduk ke adonan di kecepatan rendah sampai tersebar rata.
- Bulatkan adonan dengan tangan yang diberi sedikit tepung, tutup, lalu istirahatkan 30 menit.
- Bagi adonan yang sudah mengembang 50 gram per potong lalu bulatkan.
- Tata bulatan di loyang persegi panjang beralas kertas dengan susunan 4 kali 3, lalu tutup dan istirahatkan 35 sampai 50 menit.
- Campur tepung protein sedang, air, minyak, dan vanilla sampai tidak ada gumpalan, lalu pindahkan ke plastik segitiga.
- Panaskan oven di suhu 170 sampai 180 derajat setelah rotinya proofing sekitar 20 menit.
- Semprotkan adonan cross di atas roti yang sudah mengembang dengan garis panjang yang tidak putus di dua arah.
- Panggang 20 sampai 25 menit sampai matang dan kecoklatan.
- Diamkan roti sekitar 10 menit lalu pindahkan ke cooling rack.
- Encerkan apricot glaze dengan sedikit air lalu panaskan di microwave sampai meleleh.
- Poles apricot glaze yang masih hangat ke permukaan roti.
Ingredients
Cross dough:
Glaze:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the bread flour into a bowl and grate the zest of 1 sunkist orange straight into it.
- Combine the raisins and cranberries in another bowl, squeeze the orange juice over them, then soak for at least 10 minutes.
- Add the instant yeast to the flour and mix briefly, then add the sugar, milk powder, salt, five spice, and cinnamon powder.
- Add the egg and pour in the cold water while mixing until it comes together into a dough.
- Add the softened unsalted butter and knead on higher speed until the dough passes the windowpane test.
- Drain the soaked raisins and cranberries, then mix them into the dough on low speed until evenly distributed.
- Round the dough with lightly floured hands, cover it, then rest for 30 minutes.
- Divide the risen dough into 50 g pieces and roll them into balls.
- Arrange the balls in a lined rectangular pan in a 4 by 3 grid, then cover and rest for 35 to 50 minutes.
- Mix the medium protein flour, water, oil, and vanilla until there are no lumps, then transfer it to a piping bag.
- Preheat the oven to 170 to 180 degrees once the buns have proofed for about 20 minutes.
- Pipe the cross batter over the risen buns in long unbroken lines in both directions.
- Bake for 20 to 25 minutes until cooked and golden.
- Rest the buns for about 10 minutes, then move them onto a cooling rack.
- Thin the apricot glaze with a little water and warm it in the microwave until it melts.
- Brush the warm apricot glaze over the tops of the buns.
Cook Mode
Dough
Hot Cross Buns
Festive bread! HOT CROSS BUN
Festive bread! HOT CROSS BUN
Bahan
Cross dough:
Polesan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan tepung roti ke wadah lalu parut kulit 1 buah jeruk sunkist langsung ke atasnya.
- Campur kismis dan cranberry di wadah lain lalu peras air jeruknya ke situ, dan rendam minimal 10 menit.
- Masukkan ragi instan ke tepung dan aduk sebentar, lalu tambahkan gula, susu bubuk, garam, five spice, dan kayu manis bubuk.
- Masukkan telur dan tuang air dingin sambil diaduk sampai menjadi adonan.
- Tambahkan mentega tawar yang sudah lembek lalu uleni di kecepatan tinggi sampai adonan kalis window pane.
- Tiriskan kismis dan cranberry yang sudah direndam, lalu aduk ke adonan di kecepatan rendah sampai tersebar rata.
- Bulatkan adonan dengan tangan yang diberi sedikit tepung, tutup, lalu istirahatkan 30 menit.
- Bagi adonan yang sudah mengembang 50 gram per potong lalu bulatkan.
- Tata bulatan di loyang persegi panjang beralas kertas dengan susunan 4 kali 3, lalu tutup dan istirahatkan 35 sampai 50 menit.
- Campur tepung protein sedang, air, minyak, dan vanilla sampai tidak ada gumpalan, lalu pindahkan ke plastik segitiga.
- Panaskan oven di suhu 170 sampai 180 derajat setelah rotinya proofing sekitar 20 menit.
- Semprotkan adonan cross di atas roti yang sudah mengembang dengan garis panjang yang tidak putus di dua arah.
- Panggang 20 sampai 25 menit sampai matang dan kecoklatan.
- Diamkan roti sekitar 10 menit lalu pindahkan ke cooling rack.
- Encerkan apricot glaze dengan sedikit air lalu panaskan di microwave sampai meleleh.
- Poles apricot glaze yang masih hangat ke permukaan roti.
Ingredients
Cross dough:
Glaze:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the bread flour into a bowl and grate the zest of 1 sunkist orange straight into it.
- Combine the raisins and cranberries in another bowl, squeeze the orange juice over them, then soak for at least 10 minutes.
- Add the instant yeast to the flour and mix briefly, then add the sugar, milk powder, salt, five spice, and cinnamon powder.
- Add the egg and pour in the cold water while mixing until it comes together into a dough.
- Add the softened unsalted butter and knead on higher speed until the dough passes the windowpane test.
- Drain the soaked raisins and cranberries, then mix them into the dough on low speed until evenly distributed.
- Round the dough with lightly floured hands, cover it, then rest for 30 minutes.
- Divide the risen dough into 50 g pieces and roll them into balls.
- Arrange the balls in a lined rectangular pan in a 4 by 3 grid, then cover and rest for 35 to 50 minutes.
- Mix the medium protein flour, water, oil, and vanilla until there are no lumps, then transfer it to a piping bag.
- Preheat the oven to 170 to 180 degrees once the buns have proofed for about 20 minutes.
- Pipe the cross batter over the risen buns in long unbroken lines in both directions.
- Bake for 20 to 25 minutes until cooked and golden.
- Rest the buns for about 10 minutes, then move them onto a cooling rack.
- Thin the apricot glaze with a little water and warm it in the microwave until it melts.
- Brush the warm apricot glaze over the tops of the buns.
Cook Notes
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