1/3/2024 0 Comments Stella parksCover with plastic and let rise at room temperature until about doubled in size or until your fingerprint remains in the dough when pressed, about 1 1/2 hours. ![]() Remove the dough hook and gather the dough into a ball in the bottom of the bowl. ![]() Mix in on low speed until combined (or use your hands to knead it in, which I found much more effective). With the dough hook, knead on low speed for about 7 minutes, then increase the speed to medium-low and continue kneading until the dough cleans the sides of the bowl and is very soft and elastic (about 10 more minutes) – you should be able to stretch the dough thin enough to see light through without tearing. remove from the heat and stir in:Īdd the yogurt mixture to the dry ingredients in the stand mixer bowl and stir with a wooden spoon (or a nifty dough whisk) until a ragged dough forms. In a saucepan over medium-low heat, melt 85 g unsalted butter and heat until it starts to bubble. In the bowl of a stand mixer, rub together with your fingers until fragrant: Click here for a printable PDF of the recipe. Hot cross buns are always best the day they are baked, but I baked these the day before Good Friday and we’ll still be happily enjoying them tomorrow on Easter Sunday – that is, if they last that long!Īdapted a tiny bit from Stella Parks on Serious Eats. Makes 15 buns. Normally I favour applying a cross made from a paste of flour and water before baking, but the little bit of sweetness from the frosting just makes these buns more special, and the hint of vanilla plays up the vanilla-scented bun itself. In fact, these particular buns are double crossed, with a cross slashed into their tops with a sharp knife before baking plus a vanilla frosting cross piped on after baking. My favourite parts of these buns – besides their spicy, dried fruit and candied orange-laden interior – are their pillowy soft and shreddable yet substantial texture, their beautifully bronzed and glossy tops, and their sweet vanilla crosses. In this case, the Greek yogurt adds softness and moisture to the dough, and its acidity also helps with gluten development (and now I understand what “The Lemon Juice Secret” is from the back of the Rogers Flour bag!). One of the things I love best about Parks’ recipes is the way she explains the science behind certain ingredients. In the past I’ve dabbled in various combinations of chocolate, sourdough, cider, porter, honey, and tea infused HCBs, and this year’s version comes with a hit of vanilla and the unexpected addition of Greek yogurt. ![]() Luckily, “her stuff” includes a killer recipe for hot cross buns, so I’m back this year (after a brief hiatus last year) with HCB take seven on the blog. By which I mean, I want to bake all her stuff. Guys, I’m having a serious moment with Stella Parks, aka BraveTart.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |