EASY HOT CROSS BUNS FREE

As the liquid heats up, the flour absorbs the hot liquid, creating expanded starch molecules and gluten structures. A small amount of flour and liquid are cooked on a stove to make a runny paste. Tangzhong is a slurry of cooked water (or milk) with flour. I use tangzhong to make these classic Sri Lankan raisin buns that are a tea time tradition in Sri Lanka. Tangzhong is a Japanese cooking technique used in making milk bread.

My recipe for hot cross buns includes a little twist to make them even softer and fluffier than traditional recipes. It’ll be absolutely worth your while though! Now you can make Spiced Chocolate Chip Hot Cross Buns too! Get the recipe here. The recipe is simple, but for best results, you do need a little bit of patience to let them proof well. These Classic Spiced Hot Cross Buns are so easy to make, soft, fluffy and also really quite addictive. But that supply ran out when I moved to the US, and I started making my own several years ago. So growing up in that part of the world, soft, fluffy, tasty hot cross buns were a staple around Easter, and I never had a reason to make my own. They might as well have included that in the benefits package of my job.

EASY HOT CROSS BUNS FREE

There used be a bakery below my clinic in Lismore, Austrlia, and they made some of the softest and incredibly delicious hot cross buns, and it made our whole building smell like sugar, spice and bread for days! Even better, they knew us, and would dole out free buns every now and then. The best Classic Hot Cross Buns recipe!īack when I used to live in Australia and New Zealand, we’d get hot cross buns of all kinds of flavor popping up in bakeries everywhere, for months leading up to Easter. Soft, fluffy, delicious Spiced Hot Cross Buns, with a sweet, fruity apricot honey glaze! Made even softer and fluffier with a simple technique.

Easy hot cross buns