How To Make Hot Cross Buns In A Pressure Cooker
Ingredients
For the dough:
Ingredients, For the dough:
- 2 half of cups strong white bread flour, sifted, plus extra for dusting
- 1 tsp salt
- 7g energetic fast action dried yeast
- 75g caster sugar
- 150ml semi-skimmed milk, warmed (see tip)
- 50g unsalted butter, softened (see tip)
- 1 free-range egg, beaten
500g sturdy white flour
500g robust white flour, plus extra for dusting
7g sachet fastaction dried yeast
Ingredients:
For the dough:
2 cups (250g) plain flour, plus additional for dusting
1 teaspoon (5g) salt
1 x 7g sachet fast-action dried yeast
1 tablespoon (15ml) vegetable oil
150ml heat water
For the filling:
50g sultanas
50g blended peel
1 teaspoon (5g) floor cinnamon
For the glaze:
2 tablespoons (30ml) milk
1 tablespoon (15ml) honey
For the cross:
40g plain flour
1 tablespoon (15ml) water
1 tsp caster sugar
Caster sugar is a sort of sugar that has been processed to create small, uniform crystals. It is commonly utilized in baking, as it dissolves quickly and evenly, and adds a delicate sweetness to baked items. In this recipe, caster sugar is used to add slightly bit of sweetness to the recent cross buns, and to assist them brown on prime.
1 tsp salt
– 1 tsp salt
250ml heat milk
250ml heat milk
50g butter, softened
Ingredients:
- 50g butter, softened
1 egg
1 egg, beaten
For the crosses:
1.5 cups warm milk (105-115 levels F)
2 Tbsp active dry yeast or one packet (2 1/4 tsp)
1/4 cup granulated sugar
2.5 cups all-purpose flour
1/2 tsp salt
6 Tbsp butter, softened
1 large egg
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup chopped walnuts or pecans, optional
For the crosses:
3/4 cup all-purpose flour
3-4 Tbsp water
100g plain flour
The buns are produced from basic ingredients like 100g plain flour, which is a sort of wheat flour that is commonly used in baking.
50ml water
Ingredients:
For the glaze:
Ingredients, For the glaze:
– 1 cup (240mls) milk
– 2 tbsp golden syrup
– 2 tbsp plain flour
– 2 tbsp butter
1 tbsp apricot jam
Ingredients:
- 1 tbsp apricot jam
1 tbsp water
The only ingredient not included within the bread dough is 1 tbsp water.
Once the hot cross buns are made and cooled, they’re then brushed with the 1 tbsp water and sprinkled with flour, creating the standard hot cross bun look.
Method
To make the dough:
Method
To make the dough:
- In a big bowl, whisk collectively the flour, sugar, cinnamon, combined spice, and salt.
- In a separate bowl, whisk together the milk, water, yeast, and honey.
- Add the moist components to the dry elements and blend until a dough types.
- Turn the dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a heat place for 1 hour, or till doubled in dimension.
- Punch down the dough and divide it into 12 equal items.
- Shape the items into buns and place them in a pressure cooker insert that has been frivolously greased.
- Cover the buns with plastic wrap and let rise in a heat place for half-hour, or until doubled in dimension.
Put the flour, yeast, sugar and salt in a bowl and blend properly.
Method
Put the flour, yeast, sugar, and salt in a bowl and blend nicely.
Make a properly within the centre and pour in the heat milk.
Method:
• Make a well in the centre and pour within the warm milk.
Stir till a dough varieties, then tip out onto a lightly floured floor and knead for 5 minutes until clean and elastic.
Method: Stir
until a dough forms, then tip out onto a frivolously floured surface and knead for five minutes till smooth and elastic.
Put the dough in a flippantly oiled bowl, cowl with cling film and depart in a warm place for 1 hour, or till doubled in size.
– Put the dough in a lightly oiled bowl, cowl with cling film and leave in a heat place for 1 hour, or until doubled in size.
To make the crosses:
For the crosses:
With about 2 hours left on the prove, make the crosses.
In a small bowl, whisk together the flour and water to type a clean paste.
Transfer the paste to a piping bag fitted with a small spherical tip.
Pipe crosses on the buns.
Leave to show for the remaining 2 hours.
Mix the flour and water collectively to type a paste.
In a big bowl, mix the flour and water. Stir till a paste types.
Roll out the paste on a lightly floured floor to a thickness of about 2mm.
Roll out the paste on a flippantly floured floor to a thickness of about 2mm.
Cut out 24 strips of pastry, every about 10cm lengthy.
Cut out 24 strips of pastry, each about 10cm long.
To assemble the buns:
To assemble the buns:
Brush the highest of each bun with the glaze.
Place the buns on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, or until the buns are golden brown.
Knock back the dough and divide into 24 items.
Turn the dough out onto a lightly floured floor, knock again and divide in two so that each makes 12 hot cross buns.
Roll every bit into a ball and place on a greased baking tray.
Roll each bit right into a ball and place on a greased baking tray.
Arrange the pastry strips over the buns to kind crosses.
Take two strips of pastry, cross them excessive of the bun so the ends meet at the sides. Repeat with the remaining strips of pastry to form two crosses on each bun.
Brush all the buns with somewhat milk and sprinkle generously with mixed sugar and spices.
Cover with cling movie and leave in a heat place for 30 minutes, or till doubled in measurement.
Method
Place the flour, sugar, yeast, mixed spice, and salt in a large bowl.
Gradually add the lukewarm milk, mixing nicely until a dough types.
Turn the dough out onto a flippantly floured surface and knead for 10 minutes, or until clean and elastic.
Shape the dough into a ball, place it in a flippantly oiled bowl, cover with cling film, and go away in a warm place for 30 minutes, or till doubled in measurement.
To cook the buns:
1. Grease a 7-inch springform pan.
2. In a large bowl, whisk collectively the flour, sugar, salt, and yeast.
3. In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the combination is warm to the touch.
4. Add the good and cozy milk mixture to the dry elements and stir till just combined.
5. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until the dough has doubled in dimension.
6. Punch down the dough and divide it into 12 equal items.
7. Roll every bit of dough into a ball and place it in the prepared springform pan.
8. Cover the pan with plastic wrap and let rise in a warm place for 30 minutes, or until the buns have doubled in dimension.
9. Preheat the oven to 375 levels F (190 levels C).
10. Bake the buns for 20-25 minutes, or until they’re golden brown.
11. Let the buns cool within the pan for five minutes earlier than inverting them onto a wire rack to cool utterly.
Pour 2cm of water into the strain cooker.
Pour 2 cm of water into the pressure cooker.
Place the buns on a trivet in the pressure cooker.
Method: Place the buns on a trivet within the pressure cooker.
Lock the lid on the pressure cooker and prepare dinner on high pressure for quarter-hour.
Lock the lid on the strain cooker and cook on excessive stress for 15 minutes.
Release the stress and depart the buns to cool barely within the strain cooker.
Method, Release the strain and leave the buns to cool slightly in the pressure cooker.
To glaze the buns:
To glaze the buns:
- In a small bowl, whisk together the honey and water.
- When the buns are simply out of the cooker, baste them liberally with the honey glaze.
- Sprinkle the buns with the remaining cross-shaped dough pieces.
Heat the apricot jam and water in a small saucepan till smooth.
Method
Heat the apricot jam and water in a small saucepan till smooth.
Brush the glaze over the buns while they are still warm.
Brush the glaze over the buns whereas they are still warm. This will assist the glaze to set and provides the buns a shiny end.
Leave the buns to chill fully on a wire rack earlier than serving.
– Method
Leave the buns to cool fully on a wire rack before serving.