Thank you Sifu Kenneth Goh for another wonderful recipe (I used cranberries instead). My first bread using my new Kenwood Mixer and I am so delighted with the final bakes. Though there was some hiccups on the crosses as my mixture was too liquidity so it did not stay nicely on top, but I am very satisfied with the texture and taste. I was so elated looking at it rising double in size after proofing and enjoying the bread aroma spread all over my kitchen.
Ingredients
Dough
250g bread flour
150g lukewarm water
100g cranberry
20g butter (room temperature)
7g instant yeast
1 tbsp castor sugar
1 tsp cinnamon
Crosses
20g plain flour
1/2 tsp castor sugar
20g plain water
Glaze
1.5 tbsp castor sugar
1 tbsp plain water
1 tsp gelatine powder
250g bread flour
150g lukewarm water
100g cranberry
20g butter (room temperature)
7g instant yeast1 tbsp castor sugar
1 tsp cinnamon
Crosses
20g plain flour
1/2 tsp castor sugar
20g plain water
Glaze
1.5 tbsp castor sugar
1 tbsp plain water
1 tsp gelatine powder
Directions
1. In a mixing bowl, mixed all the ingredients (except butter and cranberry) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook to beat the dough at speed 2 (for Kenwood) for about 5mins. After 5 mins, put the butter and cranberry, change to speed 4 (for Kenwood) for about 7 mins until the dough is smooth and leaves the side of mixing bowl.
2. Transfer the dough out to a lightly flour surface. Shape round and let it proof for about double size. Cover with cling wrap and wet towel during proofing.
3. After first proofing, punch the dough, lightly knead for 1-2 min and divide into a round dough about 50g. Transfer to a lightly grease baking tray. Let it proof until double in size and cover with cling wrap and wet towel.
4. Pre-heat oven to 190 Deg C.
5. In a bowl, put all the ingredients for pastry crosses. Stir until well mixed and transfer to a piping bag. Set aside.
6. When the proofing is done, pipe across the pastry mixture on top of the proofed buns. Baked in pre-heated oven for 15-20 mins or until the top is golden brown.
7. While the bread is baking, mix the ingredients of glaze together, stir until the mixture on top over a pool of hot water until the gelatine powder and sugar have dissolved. Set aside for cooling. Brush the glaze on top of the buns when the buns are baked.
2. Transfer the dough out to a lightly flour surface. Shape round and let it proof for about double size. Cover with cling wrap and wet towel during proofing.
3. After first proofing, punch the dough, lightly knead for 1-2 min and divide into a round dough about 50g. Transfer to a lightly grease baking tray. Let it proof until double in size and cover with cling wrap and wet towel.
4. Pre-heat oven to 190 Deg C.
5. In a bowl, put all the ingredients for pastry crosses. Stir until well mixed and transfer to a piping bag. Set aside.
6. When the proofing is done, pipe across the pastry mixture on top of the proofed buns. Baked in pre-heated oven for 15-20 mins or until the top is golden brown.
7. While the bread is baking, mix the ingredients of glaze together, stir until the mixture on top over a pool of hot water until the gelatine powder and sugar have dissolved. Set aside for cooling. Brush the glaze on top of the buns when the buns are baked.
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