Tuesday, 15 April 2014

Hot Cross Buns with Fluffy Cream Filling.

Easter is coming!
Oh great Oh great Oh great

This is my first Easter bake and I'm so happy about it!
These hot cross buns are super soft and yummy.
With the cream filling that taste like custard, it's a twist from the traditional hot cross buns for those who don't like raisins and mixed peels

(Just like me)

But I love the buns with cross.
So pretty

I nearly forgotten that Friday is a public holiday in Singapore.
What a blur I am.

Fresh baked buns are the best.
I always feel excited when I bake bread.

Actually everything.

Hot Cross Buns with Fluffy Cream Filling.

Bread Dough:
Makes 8 buns

1 cup + 3 tablespoon bread flour - (150grams)
1 1/2 cups - 150grams cake flour
2 teaspoon active dry yeast (instant yeast is also fine)
1/4 teaspoon salt
1/2 cup - 120ml milk
1 egg
60grams castor sugar
4 tablespoon - 55grams butter
1 egg yolk + 1 tablespoon water for glazing

Cream Filling:

4 tablespoon + 1 teaspoon butter, softened (60grams)
50grams icing sugar 
20grams egg, beaten
70grams milk powder

Mexican Paste Topping:
4 teaspoon butter, melted
5 teaspoon - 16grams icing sugar
10grams egg, beaten
20grams all purpose flour

For the bread dough

Mix all dry ingredients together in a large bowl. Stir till combined.
Add in milk, egg and butter.
Using a pastry scrapper, combine to form into a dough.
Place the dough on a LIGHTLY floured work surface and knead the dough for about 15 to 20 minutes. 
Dough will be sticky but do not add more flour if not your bread will turn out dense.
Continuous kneading will make the dough smoother and smoother....
To check if you dough is fully developed, you may pull out a small piece of your dough and stretch it with your fingers. 
If you are able to stretch it thinly without tearing easily, it means you have kneaded enough.
Place the dough in a bowl drizzle with abit of oil and cover the dough with cling wrap.
Let it rise in a warm place, about 1 1/2 to 2 hours, or until double in size.

While waiting, prepare the filling and paste topping.


Cream softened butter and sugar together till fluffy. 
Mix in the beaten egg, mix again.
Fold in milk powder. 
Divide into 8 portions equally.
Cover and set aside.

Mexican paste topping:

Mix sugar with melted butter.
Mix in egg, then flour.
Transfer topping into pipping bag and snip off about 2mm at the corner

Back to the dough, don't forget.

Take the dough out of the bowl and punch out excess gas produced.
Divide dough in 8 equal portions and let them rest for 15 minutes. 
Take out one of the dough and roll out with a rolling pin into a flat disc with edges thinner then the centre.
Scoop the filling to the middle of the dough disc and wrap up the dough.
(Try not to get the filling to edges otherwise it will be hard to wrap up the dough)
Repeat the other 7 doughs.

Cover the dough again and let rise for another 45 minutes to 1 hour or until doubled in size.
Preheat oven to 375F/190C 
10 minutes before baking, brush buns with egg wash and pipe a cross on the buns with the mexican paste. 
Bake in oven for about 12 to 15 minutes or until golden brown.

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