Hot Cross Buns with Vetta SMART Protein Flour
Serves: 6 - 7 Buns | Prep: 30 - 35min | Rising time: 2.5hrs
Protein per bun approx. 18g
Part a: Soaked mixed fruits
- ½ cup (73g) dried mixed fruits
- 6 ½ tbps (85g) boiling water
Part b: Cooked Flour Paste
- 1 1/4 tbsp (10g) Vetta SMART Protein Plain Flour
- 1/4 cup (45g) whole milk
Part c: Dough
- 1/3 cup (80ml) whole milk (warmed to 43-46â„ƒ)
- ¼ cup (30g) brown sugar
- 1tsp baking powder (4g)
- 1 ½ cups (186g) Vetta SMART Protein Plain Flour
- 1 tsp (4g) dry instant yeast
- 1 small egg (25g) (room temperature, lightly beaten)
- 8g milk powder
- 1g table salt
- ½ tsp (3g) vanilla extract
- 1 tsp (2.6g) cinnamon
- ¼ tsp (0.8g) nutmeg
- ¼ tsp (0.27g) ginger powder
- 1/8 tsp (0.2g) ground cloves
- A pinch pimento (0.13g)
- 1 tbsp (15g) unsalted butter (room temperature)
- All the cooked flour paste
- Soaked & drained mixed fruits
Part d: Crosses
- ¼ cup + 1 tbsp (50g) Vetta SMART Protein Plain Flour
- 1/3 cup (70g) room temperature water
Part e: Sugar syrup
- 1 tbps (15g) water
- 1/3 cup (25g) sugar
- 1/4tsp (1.08g) vanilla extract
Part a: In a bowl, combine dried mixed fruits with boiling water. Cover with cling wrap, set aside for 10-15 minutes. Drain well.
Part b: In a saucepan, combine flour and water then whisk till the flour dissolves. Place over medium heat, cook to a paste consistency stirring constantly to prevent burning. Transfer into a ramekin, set aside to cool.
- Preheat oven to 50â„ƒ fan-forced/ 70â„ƒ conventional. In a medium/ mixer bowl, add all ingredients except for butter and mixed fruits. Using a dough hook attachment, mix ingredients on low speed until just combined. The dough will not look smooth like using a regular flour but do not attempt to mix further, this will develop too much gluten making the baked product tough.
- Add in butter, mix on low until the butter just dissolves. Add in drained fruits, mix till just evenly distributed throughout the dough. Transfer into a clean greased bowl and cover with a damped towel.
- Turn off oven, place the bowl into the oven and let the dough rise for 1-2 hours till doubled in size.
- Turn the dough out onto a lightly floured surface, divide into 60g portions (6-7 pieces), then shape each one into a tight ball.
- Transfer the balls onto a baking paper lined tray, allowing a 2cm gap between each ball. Cover with the damp towel, let it rise in the oven again for 30-60 minutes or until doubled in size. (Note: turn the oven back on during cold weather).
Part d: In a bowl, mix flour and water to a paste, then transfer into a pipping bag. Cut a small tip at the end.
- Take the dough out of the oven. Preheat the oven to 170â„ƒ (fan-forced), 190â„ƒ (convectional). Pipe crosses onto each roll (Note: pipe horizontally across all the rolls, then vertically across all the rolls). Bake for 25-30 minutes, covering with foil halfway through if browning too fast.
Part e: Halfway through baking, make the sugar syrup. Combine all ingredients together in a saucepan, bring to a boil till all the sugar dissolves then set aside to cool.
Once the buns are out of the oven, immediately brush with the cooled sugar syrup.
Serve and enjoy!