Hot Cross Buns Without Raisins

RECIPE DOWN BELOW
Hello everyone Welcome to my channel!
These Hot cross buns are easy to make and simple delicious they are not too sweet.
I created a semi firm consistency in the dough to have a light soft texture in the finished product.
I hope you like this type of cross buns.
Bake them on the top rack of the oven to have a nice evenly browned colour on the bottom of the buns.
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EDITING SOFTWARE:
Wondershare Filmora
RECIPE:
HOT CROSS BUNS
Prep Time 20 Minutes
Cook Time 25 Minutes
First proofing time 35 minutes to one hour
Second proofing time 35 minutes to 45 minutes
Yield 12 hot cross buns
RECIPE
For the dry ingredients:
3 Cups all purpose flour.
Or 13 Ounces which is the precise measurement for this recipe.
4 Tsp. instant yeast
1 Tsp ground cinnamon
½ Tsp ground Cloves
½ Tsp ground Nutmeg
1 ½ teaspoons salt
WET INGREDIENTS
½ cup graduated sugar
1 large egg
1 Tsp freshly grated orange rind
1 cup full fat lukewarm milk
¼ cup unsalted melted butter
2 Tsp vanilla paste / essences /extract
½ cup all purpose flour for dusting and kneading
2 Tbsp. Oil for greasing the bowl
Ingredients For The simple Syrup
½ Cup boiling hot water
½ granulated sugar
Ingredients For The Icing:
1 cup confectioners sugar/ icing sugar
6 Tsp teaspoons milk
Method:
Measure and prepare all the ingredients
Including measuring the flour loosely or with a scale
In a large bowl add the flour salt , cinnamon ,cloves and nutmeg, stir to combine (set a side )
Heat the milk a small saucepan over a very low heat
Or in a heat proof mug in the microwave to become lukewarm (110)
Add two Tbsp sugar and the yeast
Using a whisk stir to dissolve the sugar
Let it stand for five minutes to make sure the yeast is active it should look foamy when fully active
Add the remaining wet ingredients
Mix well to combine
Make a well in the middle of the dry ingredients
Add the wet ingredients to the dry ingredients
Using a large sturdy spatula
Bring the ingredients together to form a soft sticky dough
After a soft dough has formed
Add some flour on the work surface
Place the dough and knead it for two to three minutes
Shape it into a dough ball
Place it into a greased large bowl
Cover with a piece of parchment paper and let it rest to proof for 35 minutes to an hour or until doubled in size in a warm spot in the kitchen
After the dough has finished proofing
Punch it down
To release the air pockets
Place it in a floured surface
Shape it into a log shape
Cut into half then divide it into 12 equal pieces
Shape them individually in little dough balls
And arrange them on a baking sheet pan
Cover with parchment paper
Allow to rest for 45 minutes or until they are doubled in size
Place them on the top rack of the oven
Bake the cross buns for 25 minutes at 325 degrees Fahrenheit
Or until they are lightly golden brown
FOR THE SIMPLE SYRUP
Add the hot water in a heat proof mug
Then add the sugar
Mix well using a whisk to dissolve the sugar
Let it cool completely before ready to use it .
10 minutes before the buns are finished baking.
Brush with the syrup
Continue baking until finishes
Let them cool completely on a cooling rack
When they’re cool completely
Make the icing if needed
FOR THE ICING
In a small bowl
Add the icing sugar and milk
Using a small whisk
Mix well until it reach a smooth consistency
Place a small tip in a piping bag
Pour the icing and seal properly by twisting to tighten the top
Clip the tip of the piping bag off
Pipe a cross like design on top of the buns if needed
Enjoy with some butter spread, cheese, warm milk or Tea .
Notes :
To measure by cups
Spoon the flour into the measuring cups then level it
Don't compact the cup
Measure lightly.
Working with a soft dough could be a little challenging,
Use flour when in need
It takes time to master the art of baking . The soft dough will gave a soft and light airy hot cross bun
Make sure your yeast is good and active
Baking is Science so all depends on the climate and the temperature in your home the results could be vary
In the warm climate dough use less water
In the winter dough uses more water . Happy baking!
Enjoy