Chef John’s Hot Cross Buns Recipe

Instructions

Mixing the Dough

When it comes to making Chef John’s Hot Cross Buns, one of the most crucial steps in the process is mixing the dough. This is where the ingredients come together and form a cohesive mass that will eventually become the delicious buns.

To mix the dough, you will need to follow these steps:

1. Start by combining the warm milk, sugar, and active dry yeast in a large mixing bowl. Stir gently to dissolve the yeast, making sure not to overmix at this stage.

2. Add the softened butter, eggs, salt, and mixed spice to the bowl with the yeast mixture. Mix until just combined, being careful not to develop the dough too much at this point.

3. Next, add the flour to the bowl, one cup at a time, mixing well after each addition. The dough should start to come together in a shaggy mass.

4. Knead the dough: Either by hand or using a stand mixer with a dough hook attachment, knead the dough for about 10 minutes until it becomes smooth and elastic. If you’re kneading by hand, make sure to scrape down the sides of the bowl occasionally.

5. Form the dough into a ball: Once the dough is kneaded, shape it into a ball and place it in a lightly oiled bowl, turning the dough to coat it evenly with oil. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place for about an hour, or until it has doubled in size.

It’s worth noting that mixing the dough is not just about combining ingredients together; it’s also about developing the gluten in the flour. If you overmix the dough, it will become tough and dense, which can affect the final texture of your Hot Cross Buns. On the other hand, if you undermix the dough, it may not hold its shape well or rise properly.

By following these steps and being mindful of the mixing process, you should be able to create a beautiful, soft, and flavorful dough that will become the foundation for your delicious Hot Cross Buns.

The art of following instructions lies at the heart of every culinary endeavor, including Chef John’s delectable hot cross buns recipe. To embark on this baking adventure, it is essential to understand and execute each step with precision.

A crucial aspect of following instructions is attention to detail. The ingredients list for Chef John’s hot cross buns recipe provides a comprehensive overview of the required components. This includes yeast, flour, sugar, salt, butter or oil, eggs, milk, currants, mixed peel, and orange blossom water.

Measuring these ingredients correctly is vital to achieve the desired flavor and texture in the finished product. A scale can be used for precise measurements, while cup measurements should be accurately filled with the respective ingredient. This ensures that the proportions of each component remain consistent, leading to a harmonious balance of flavors.

The process of combining dry and wet ingredients also demands careful attention. Mixing wet ingredients such as eggs, milk, and orange blossom water in a separate container before adding them to the dry mixture is crucial. Overmixing can lead to an unpleasant texture in the dough, so it’s essential to mix these components gently until they are just combined.

Now, let us proceed with the instructions for preparing the hot cross buns recipe:

1. Mix dry ingredients: In a large mixing bowl, combine flour, sugar, salt, and yeast. Whisk these dry components until well incorporated, ensuring even distribution of the ingredients.
2. Combine wet ingredients: In another container, whisk together eggs, milk, and orange blossom water until smooth and creamy.
3. Add butter or oil to dough mixture: Gradually add softened butter or oil to the dry ingredients mixture while mixing with a wooden spoon. Ensure gentle mixing to avoid overworking the dough.
4. Mix in wet ingredients: Carefully pour the combined wet ingredients into the dry ingredient mixture, stirring gently until just combined.
5. Add currants and mixed peel: Fold in currants and mixed peel into the dough mixture to distribute them evenly throughout the hot cross buns.
6. Knead the dough: Transfer the dough to a lightly floured surface and knead for approximately 10 minutes, until it becomes smooth and elastic. Use the push-fold-turn method during kneading to develop the gluten in the dough.
7. Let the dough rise: Place the dough into a greased bowl, cover with plastic wrap or a damp towel, and let it rest in a warm place for approximately an hour, until it has doubled in size.
8. Punch down the dough: Gently punch down the risen dough to release any air pockets. Divide the dough into 12 equal pieces.
9. Roll each piece of dough: Roll each piece of dough into a ball and then flatten it slightly into an oval shape.
10. Cut the crosses: Using a sharp knife or a pastry cutter, create the characteristic cross on top of each hot cross bun.
11. Bake the hot cross buns: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the shaped hot cross buns onto the prepared baking sheet, leaving space between them for even expansion during baking.
12. Let cool and enjoy: Once baked, let the hot cross buns cool on a wire rack before serving.

This meticulous approach to following instructions is crucial in achieving the perfect taste, texture, and presentation of Chef John’s Hot Cross Buns Recipe. By paying attention to every detail and executing each step with precision, you’ll be able to enjoy these mouthwatering treats to their fullest extent.

In a large mixing bowl, combine flour (4 cups), sugar (1 cup), and salt (0.5 tsp).

When it comes to baking, having clear and concise instructions is crucial for achieving success in the kitchen. In the case of Chef John’s Hot Cross Buns recipe, the first instruction sets the stage for a delightful and traditional Easter treat.

In order to begin combining the dry ingredients, you will need a large mixing bowl. This bowl should be able to accommodate all of the flour, sugar, and salt that you’ll be adding, as well as any additional ingredients that come later in the recipe.

The dry ingredients for these hot cross buns include:

• Flour (4 cups): This is the base ingredient for most baked goods, and it provides structure and texture to the finished buns. The amount of flour required may seem excessive, but trust in Chef John’s expertise – this is the right amount to achieve a tender crumb.
• Sugar (1 cup): Sugar not only adds sweetness to these treats, but also helps to balance out the flavor and texture of the dough. It also serves as a source of energy for yeast fermentation, which contributes to the buns’ light and airy texture.
• Salt (0.5 tsp): This small amount of salt is added not only for its preservative properties but also for its role in balancing out the flavor of the other ingredients. A pinch of salt can make a big difference in the overall taste and aroma of these buns.

Now that you’ve gathered all of your dry ingredients, it’s time to combine them in your large mixing bowl. Use a wooden spoon or rubber spatula to mix until just combined, being careful not to overmix. This will ensure that the ingredients remain evenly distributed throughout the dough and prevent any unwanted toughness or density.

Add yeast to warm milk (0.25 cups) and let it sit for 10 minutes.

To make Chef John’s delicious hot cross buns, follow these instructions carefully.

Step 1: Activate the Yeast

Add yeast to warm milk (0.25 cups) and let it sit for 10 minutes. This step is crucial in allowing the yeast to activate and start fermenting the sugars in the mixture. Here are some important details to consider:

• Make sure the milk is warm, but not too hot (around 105°F to 115°F) as it can kill the yeast.
• Mix the yeast with a small amount of sugar (about 1 teaspoon) to help feed the yeast and activate it faster.
• Let the mixture sit in a warm place, such as a proofing box or near a draft-free area. Do not stir or agitate the mixture during this time, as it can prevent the yeast from activating properly.

After 10 minutes, the mixture should start to froth and bubble, indicating that the yeast is active and ready for the next step. If there is no visible activity after 10 minutes, try letting it sit for another 5-10 minutes or check if the yeast you are using has expired.

Next Steps

After activating the yeast, proceed with the rest of the recipe as instructed by Chef John, including mixing the dough ingredients, kneading the dough, and allowing it to rise before shaping and baking the hot cross buns. Remember to follow all safety precautions when working with yeast and heat in the kitchen.

The instructions provided for Chef John’s Hot Cross Buns recipe are a crucial part of understanding how to prepare this traditional sweet bread.

**Instructions** serve as a roadmap for following a process or carrying out a procedure, which is particularly important in culinary tasks where precision and accuracy can significantly impact the outcome.

When examining the instructions for Chef John’s Hot Cross Buns recipe, it becomes evident that the clarity and specificity of language are critical elements.

The use of simple and straightforward language allows even inexperienced bakers to follow along without difficulty. However, the simplicity should not compromise on providing comprehensive details necessary for accurate execution.

**Directions** or steps provided in a recipe usually start from basic ingredients through the final preparations. They may also include special considerations such as cooking time, temperature control and rest periods that contribute to the development of flavors and textures.

Instructions often assume that readers have prior knowledge or basic skills that are essential for executing specific tasks. For instance, in Chef John’s Hot Cross Buns recipe, it is expected that bakers are familiar with handling yeast, mixing dough, shaping breads and baking in a standard oven.

The instructions provided for this recipe cover various stages including the preparation of ingredients such as flour, butter, sugar, eggs, salt, dried fruits, cinnamon, nutmeg, orange zest and _active dry yeast_ , followed by the initial mixing of these components, proofing, kneading, shaping into buns and baking.

Some specific details to note from this recipe include the importance of using _warm milk_ for dissolving _yeast_ , letting the dough rest in a warm place after kneading to allow it to rise properly and not opening oven door excessively during the initial 15 minutes of baking to prevent the collapse of buns.

Following **instructions** carefully is crucial for ensuring that each step contributes positively towards producing a quality outcome. In Chef John’s Hot Cross Buns recipe, careful adherence to these steps will yield buns with delightful flavor, fragrance and appearance as described in the recipe.

Shaping the Buns

Letting It Rise

Shaping the buns is an essential step in creating perfectly formed and visually appealing hot cross buns. To shape the dough into individual buns, start by dividing the dough into 12-15 equal pieces, depending on how large you want your buns to be.

Purposefully work with a piece of dough at a time, gently shaping it into a ball between your hands. Hold the dough up and use your thumbs to create a deep indentation in the center, allowing you to form the bun’s characteristic cross shape.

Use your fingers to shape the dough into a round, smooth bun, making sure the edges are even and not too thick. Place each shaped bun onto a parchment-lined baking sheet or a silicone mat, leaving about 1 inch of space between each bun.

As you shape each bun, pay close attention to its size and shape, aiming for uniformity throughout. This will ensure that your buns bake evenly and look appealing when presented.

Now, let’s move on to the process of letting it rise. Place the shaped buns in a warm, draft-free area, such as an oven with the light on or a proofing box, for about 1-2 hours or until they have doubled in size.

The rising process allows the yeast to ferment, producing carbon dioxide gas bubbles that give the buns their characteristic light and airy texture. During this time, be gentle when handling the dough and avoid sudden movements that might cause the buns to collapse or lose their shape.

While the buns are rising, preheat your oven to 375°F (190°C). Once they have reached the desired size and are ready to bake, place them onto a baking sheet lined with parchment paper and brush with egg wash for a golden glaze.

The process of shaping the dough into individual buns is a crucial step in making hot cross buns, and it requires some finesse to get them right.

To start, make sure your dough has come together and has been kneaded for at least 10 minutes until it becomes smooth and elastic.

Lightly flour the surface of a clean work surface with a thin layer of all-purpose flour, or use a silicone mat if you have one.

Pull out a small handful of dough from the bowl, roughly the size of a golf ball or a small egg.

Carefully shape the dough into a ball by pinching it together and tucking the edges under the main mass of the dough.

Hold the dough in one hand and use your other thumb to make an indentation in the center of the dough, creating a slight depression that will help the bun hold its shape.

Gently stretch out the dough on either side of the indentation, using a gentle pulling motion with your thumbs to create two small “ears” or flaps on either side of the bun.

As you do this, use your fingers to tuck in any stray bits of dough that might be sticking out from under the main mass of the bun.

Carefully place the shaped bun onto a parchment-lined baking sheet, leaving about 1 inch (2.5 cm) of space between each bun to allow for even spreading and expansion during proofing.

Repeat this process with the remaining dough, shaping and placing each bun on the baking sheet in the same way until you have used up all the dough.

Once all the buns are shaped and placed on the baking sheet, cover them lightly with plastic wrap or a damp towel to prevent drying out and allow them to proof (rise) for about 1-2 hours, or until they have doubled in size and feel soft and spongy to the touch.

After proofing, remove the buns from the baking sheet and transfer them to a wire rack lined with parchment paper to cool slightly before glazing with the sweet topping of your choice (optional).

Mix in buttermilk, sugar, eggs (1), melted butter (0.5 tbsp), and yeast mixture into the dry ingredients.

To shape the dough into individual buns, start by dividing it evenly among a lightly floured surface or a baking mat. The exact amount of dough per bun will depend on how large you want each one to be, but aim for about 8-10 ounces (225-285g) per bun.

Gently pull the dough into a long rope and then coil it into a ball, tucking the ends under the body of the bun. Place the shaped buns onto a parchment-lined baking sheet or a silicone mat, leaving about 1 inch (2.5 cm) of space between each one.

Mix in buttermilk, sugar, eggs (one large egg), and melted butter (half a tablespoon or about 7g) into the dry ingredients to create a smooth, even dough. The acidity in the buttermilk will help react with the baking soda, while the sugar will feed the yeast and add sweetness to the buns.

Mix together the yeast mixture, which includes warm water (about 105°F or 40°C), yeast, salt, and a bit of sugar, until the yeast is dissolved and frothy. Let it sit for about five minutes, allowing the yeast to activate before adding it to the dry ingredients.

Knead the dough for 10 minutes, let it rise at room temperature for about an hour, or until doubled.

To shape the buns, you’ll need to start by dividing the dough into 8-10 equal pieces, depending on how large you prefer your buns. Place each piece onto a lightly floured surface and use your hands or a rolling pin to gently flatten it into a disk.

Next, fold the edges of the dough towards the center, making sure to seal any gaps as you go. You want to create a compact, rounded shape that will help the buns hold their form during rising. Don’t be too hard on the dough – just apply gentle pressure until it starts to take on the desired shape.

Place each bun onto a parchment-lined baking sheet or a lightly floured surface, leaving about 1 inch of space between them. You want to give them room to expand as they rise.

Now that your buns are shaped and placed, it’s time to let the magic happen. Place the dough in a warm, draft-free spot at room temperature (about 70-75°F or 21-24°C), and allow it to rise for about an hour, or until doubled in size.

Keep in mind that the rising process will depend on factors like yeast activity, temperature, and humidity. So be patient, and don’t open the oven door too often – just let those buns rise and develop their signature flavor and texture.