Tangzhong Starter:
40g bread flour
200g water
- In a small pan, combine flour and water. Cook over low heat, stirring continuously until the mixture thickens and you'd notice some "lines" appear in the mixture when you stir (or until it reaches 65°C).
- Remove from heat and transfer to a clean bowl. Place cling wrap directly onto the surface of tangzhong to prevent from drying up. Bring to room temperature before using. Measure the amount of tangzhong you required and the rest can be kept in the refrigerator. But remember, once the tangzhong turns grey, discard it.
Main Dough:
550g bread flour
75g dark brown sugar
8g salt
10g milk powder (optional)
8g instant dried yeast
84g egg (lightly beaten)
180g fresh milk
180g tangzhong
45g butter, softened
30g raisins
For the cross:
3 tbsp self-raising flour
3 tbsp water
1/2 tsp butter
Glaze: Mix together
4 tbsp sugar
1.5 tbsp hot water
a drop of vanilla paste
- Combine all the main dough ingredients, except butter. Knead until well combined and smooth. Then add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test". Then knead in raisins.
- Place the dough in a lightly greased bowl. Cover with a damp cloth and let it rise until doubled.
- Punch down the dough to release trapped air. Divide dough into 20 equal portions and roll into round shape. Cover and let them rest for 15 minutes.
- Shape the buns and place them onto a lined baking tray. Cover and let them rise until doubled in size.
- Preheat oven to 180°C.
- For the cross: Place all ingredients into a piping bag and mix into a thick paste. Snip off the end of the bag and pipe over the buns to form crosses.
- Place buns into the preheated oven and bake for about 25-30 minutes or until buns are cooked through.
- Brush glaze over warm hot cross buns. Transfer the buns onto a wire rack to cool.
- Serve warm or at room temperature.
