Samayalarai

Cooking is divine...

Friday, 15 March 2013

Eggless Hot Cross Buns for Easter ( Tangzhong Method )


The wind moving around 70 to 80 miles per hour, has broken my fence off , Sun is playing Hide and seek and the rain pouring down from past two days and the biting cold has driven me mad, It is only here you can see different seasons in one day.  People always talk about weather, even though the weather is not  good, some things make me very happy like  when I have to bake breads, I am not a dessert person, I don't really enjoy baking any kind of desserts but definitely love baking breads, I love trying out new variations, methods, types and from different cuisines and of course around the world, but I need somebody to eat them too.., The problem for me is my kids love eating breads only in their lunch box, otherwise they don't mind eating pizzas. I baked two different breads immediately, when Swathi announced this month's challenge.
I have used Tangzhong method of baking bread previously, and I also have made a separate post on how to make Tangzhong here.  So, I will not be explaining how to do it.
This month swathi of Zesty south Indian Kitchen challenged us to bake Breads using Tangzhong method, for this months Baking Partners Group as I have numerous breads with this method, I chose to bake Hot Cross Buns as we are nearing Easter, Here in Easter you can see these Buns in all Shops, people enjoy this all through Easter and is a favourite for every one, My kids love them and I bake them time to time, as I can use lot of Raisins in them :).. Toast it with some Jam and Mmmm..., super delicious...

HOT CROSS BUNS 
Recipe Source: Christine's Recipes
Tangzhong method minimal changes


INGREDIENTS FOR THE BREAD
350grm Bread flour
35 grms sugar
5 g salt
7 g milk powder
125 ml milk
120 grm Tanzhong ( water Roux )
6 g yeast
30 g butter
100 g Raisins
1/2 tsp mixed spice

FLOUR PASTE:
4 tbsp of plain flour
2 to 2 and 1/2 tbsp of water

TANGZHONG METHOD:
1/3 cup or 50 grms of Bajri flour
1/2 cup of water
1/2 cup of milk

Check out the Tangzhong method in this post, I used Bajri flour, funnily it took a bit long time to get that 65 degree and was a bit liquidy than the usual way I make.  I was a bit worried but my bread turned out beautifully no complaints.


METHOD:
Make the Tangzhong and keep aside for it to cool down.
In a large bowl take yeast and warm water and leave it for few minutes, you will notice bubbles forming, this is to make sure the yeast is still active.
Now to this add all the other Ingredients listed above except for Raisins and knead it into a soft dough, It might be a bit sticky but kneading it well enough with the help of little flour by just dipping your hand in it now and then makes into a pliable dough.
Oil a bowl and leave it for its first rise around 1 to 1 and 1/2 hours, once it is double in size punch it down and spread the dough on the kitchen table and spread Raisins on it and slowly knead it into the dough.

Preheat the oven to 190 degree / 375 dF / Gas Mark 6
Make 6 rolls and leave it for a second rise on a baking parchment, for further an hour.
Make flour paste, add water little by little to the plain flour and make it into a semi thick paste, fill this into a piping bag and make a cross over the Buns.
Give them all a milk wash and bake them for 15 to 20 minutes according to your oven.


Lo!, your Hot cross buns...
                                                            Hot Cross Buns
                                                            Hot Cross Buns
                                                            One a penny two a penny
                                                             Hot cross Buns.....

Who want Hot Cross Buns... ?, At last I could post this recipe.., I keep postponing to post all my  recipes even though I cook or bake them, Good God! I have posted them before Easter.....
Here are few more of my posts with this method.., I have a few more which I have not been able to post till..

Tangzhong (water Roux) for  Bread Baking
Paneer and Mint flavoured Garlic Rolls
Eggless Chocolate Coronets
Pear, Nuts and Dried fruits in Swirl rolls

c you soon with an other recipe...
This is also yeast spotted !! :)

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13 Comments:

At 16 March, 2013 20:06 , Blogger Priya Suresh said...

Fantastic,spongy buns, hot cross buns..Loving it.

 
At 16 March, 2013 22:13 , Blogger Manju said...

Hot cross buns are perfect, nice thought of using bajiri flour.

 
At 17 March, 2013 08:47 , Blogger Amrita Vishal said...

Love the idea for a perfect Easter bake!!

 
At 17 March, 2013 14:15 , Blogger Arthy Suman said...

Awesome looking buns....

 
At 18 March, 2013 09:16 , Blogger CHITRA said...

Very nice.. wish to have a bite ;)

 
At 19 March, 2013 01:48 , Blogger Julie said...

looks delish,jayasri:)
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At 19 March, 2013 03:13 , Blogger Reshmi Mahesh said...

Wow..perfect and beautiful buns...Love them..

 
At 19 March, 2013 12:12 , Blogger Chitz said...

Cute looking hot cross buns :)

 
At 19 March, 2013 19:32 , Blogger Tina (PinayInTexas) said...

Very lovely buns!

 
At 20 March, 2013 06:23 , Blogger Pallavi Purani said...

THey look perfect. Great work

 
At 21 March, 2013 03:57 , Blogger Nivedhanams Sowmya said...

delicious and the cross is looking so perfect.... my daughter would love this and sing her fav rhyme!!! hot cross buns!!!
Sowmya
Ongoing Event - HITS - Diabetic Friendly
Ongoing Event + Giveaway - Italian Dishes

 
At 21 March, 2013 07:32 , Blogger Vidhya Viju Govind said...

i want those hot cross buns !! just so lovely:)

 
At 14 April, 2013 06:17 , Anonymous Anonymous said...

thanks for share....

 

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