Happy Ester! During this lockdown period eggs are limited. So, I have been trying to minimise use of eggs in my baking where possible. I tried to make Hot Cross Buns using the Yudane method and without eggs added except for a little bit of egg-wash. This bread is very soft and delicious even without syrup glazing. The traditional Hot Cross Buns usually has a syrup glazing but as usual, I try to make everything with less sugar.
If you are curios about Yudane Method and wish to understand more, please click here Yudane vs Tangzhong Method.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Hot Cross Buns Recipe - Yudane Method Yields: 16 buns
Yudane Dough: 80g bread flour 80g boiling water
Bun Dough: 310g bread flour (I used Japanese high gluten flour) 1 3/4 tsp (5.5g) instant yeast 40g sugar (I used organic brown sugar) 1 1/4 tsp sea salt 1/2 tsp ground cinnamon (please add more if you prefer strong cinnamon taste)
1/4 tsp ground nutmeg (I did not use as not available) 180g full cream milk 35g salted butter, room temperature 75g raisins, rinsed with hot water and drained Zest of 1 orange
Egg Wash: 1 egg + 1 tbsp milk or cream (I used milk)
Flour Paste for The Cross: 40g plain flour 45g water
Utenstil: 9" square pan, lined with parchment paper Pipping bag Round tip noozle no. 4
If you prefer buttery texture, please increase butter to 40 - 45g. This recipe I used 35g. The flour and water ratio for Cross Paste is better 1:1 and add a teaspoon of vegetable oil to get a prominent design. I just received this tip from a Chef. METHOD:
Yudane Dough: Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon. Cling film and place in the fridge for at least 4 hours or overnight. I prepared mine the night before. Take out from the fridge 30 minutes before using to return to room temperature. Bun Dough: Put all ingredients together with yudane dough (except butter) into the bowl of stand mixer. Using the dough hook, knead for 3 - 5 minutes at medium speed (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading at medium speed for another 12 - 15 minutes until the dough comes together and reach window pane stage. Add in rinsed raisins and continue kneading for about less than a minute. Transfer dough to a counter top and knead with hand for about 2 - 3 minutes or until the raisins evenly mix in the dough. Leave the dough in the same bowl and cover with kitchen towel or plastic. Let it rise in a warm place for 45 - 60 minutes or until doubled in size. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 16 equal portions, about 51g each portion. Roll each portion into a ball. After finishing shaping all the dough, place buns 4X4 in a prepared baking pan. Let it proof for another 25 - 30 minutes or until doubled in size. Egg Wash: Whisk egg with milk or cream. Set aside. Flour Paste for The Cross: Whisk flour and water together until become a thick pipeable paste. Please adjust accordingly by adding more flour or water until you get the right consistency. Transfer the paste to a pipping bag fitted with round tip no. 2. Set aside. If you do not have a piping bag or a round tip, just used a clean plastic bag and snip the tip/corner off. Baking: Preheat oven at 180C for 10 minutes. Once buns doubled in size, brush with egg wash. Pipe a cross on each bun with the prepared paste. Bake in preheated oven for 20 - 25 minutes, or until golden brown. Remove buns from oven. Immediately rub some cold butter on the buns if you wish. Transfer the buns onto a cooling rack. Enjoy.....
Notes: For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another. The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. www.bakewithpaws.com/feed #Breads/Buns/Loaf-YudaneMethod