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Ingredients:
- Black Tea Raisins:
- Karen's raisins: 50g
- Sultana raisins: 50g
- Black tea (tea bags): 2 pieces
- Boiling water: 100ml
- Topping Dough:
- Light flour: 20g
- Sugar, salt: A little each
- Salad oil: 4g
- Water: 18-20g
- Finishing Syrup (Glaze):
- Granulated sugar: 20g
- Water: 20g
- Water Type:
- Strong flour: 40g
- Granulated sugar: 6g
- Instant dry yeast (sugar tolerant): 3g
- Lukewarm water (35-38℃): 80g
- Honkone:
- Strong flour: 130g
- Light flour: 30g
- Granulated sugar: 30g
- Salt: 2g
- Cinnamon powder: 1g
- Ginger powder: 0.3g
- Allspice powder: 0.3g
- Milk: 20g
- Egg: 30g
- Unsalted butter: 30g
Preparation:
1. Prepare the Black Tea Raisins:
- Wash the currants and sultana raisins in warm water and drain.
- Steep them in boiling water with black tea for 10 minutes.
- Soak overnight.
- Squeeze out the water thoroughly before using.
2. Make the Topping Dough:
- Mix flour, sugar, and salt in a bowl.
- Add salad oil and mix until crumbly.
- Gradually add water to make a paste that's hard enough to squeeze out.
- Put it in a piping bag.
3. Prepare the Finishing Syrup:
- Heat the ingredients in a pot until the granulated sugar dissolves.
4. Prepare the Water Type:
- Mix strong flour, granulated sugar, and instant dry yeast in a bowl.
- Add lukewarm water and mix well with a whisk until smooth.
- Ferment at 26-28℃ for 40-50 minutes.
5. Prepare the Honkone:
- Mix all ingredients in a kneading machine for 8 to 10 minutes.
- Add unsalted butter and knead for another 8 to 10 minutes.
- Knead the dough.
6. Assemble the Buns:
- Spread the dough on a work surface and top with black tea raisins.
- Knead as if cutting with a card.
- Place in a bowl and cover with cling film.
- Ferment at 28-30℃ for 40-50 minutes.
- Divide into 9 pieces and roll.
- Let it rest on the bench for 15 minutes.
- Shape the buns, roll them up again, and place them in the prepared mold.
- Ferment for 40-50 minutes at 36-38℃.
7. Prepare the Topping:
- Squeeze the topping dough.
- Cut the tip of the piping bag into a 5-6mm wide piece.
- Tie it in a cross shape (6 to 8 mm wide string).
8. Bake:
- Bake at 180℃ for 18-20 minutes.
- Remove from the mold and place in a cake cooler to cool.
9. Finish:
- Brush on the finishing syrup and enjoy your Hot Cross Buns!