Stop being so distracted. This is probably not a problem unique to me in the age of Twitter, Pinterest, Instagram, Facebook etc. but all these combined are becoming just another way to procrastinate… I admit, I have a problem! It is particularly bad when you work from home as I do. Not sure how to combat this problem – I may have to give myself limited internet time.
Orange and Chocolate Hot Cross Bun Loaf (Tangzhong method)Print Rate
- <b>Tangzhong starter</b>
- 25 g | scant 1oz strong white bread flour
- 125 ml | 4fl oz water
- <b>Hot Cross Bun Loaf</b>
- 350 g | 12oz strong white bread flour
- 125 ml | 4fl oz whole milk
- 120 g | 4oz tangzhong all of the starter you made
- 60 g | 2oz dark brown sugar
- 60 g | 2oz unsalted butter very soft or melted
- 2 tbsp skimmed milk powder optional
- 1 large egg
- 2 tsp mixed spice
- 1 tsp instant dried yeast suitable for bread makers
- 1 tsp salt
- zest of 1 orange
- 100 g | 3.5oz mixed citrus peel
- 100 g | 3.5oz dark chocolate buttons or replace with raisins
- 1 egg lightly beaten with 1tbsp water to glaze
- 2-3 tbsp apricot jam to glaze
- <b>For the cross</b>
- 2 tbsp plain flour
- 2 tbsp milk more if needed
- To make the tangzhong, put the flour and water in a small saucepan and whisk over medium heat until the roux thickens. When the whisk leaves a trail of lines on the surface, it is ready. Put in a small bowl and place cling film directly on the surface to prevent a crust forming. Set aside to cool.
- To make the dough in a stand mixer, add the flour, sugar, salt, milk powder, spices and zest to the mixing bowl. Make a well in the centre and add the starter, milk and egg. Start mixing using the dough hook and add the softened butter once the dough forms a ball.
- Keep mixing until the dough passes the windowpane test (stretch it in your hands - it should form a thin membrane that is almost transparent without tearing). This can take up to 15 minutes. Place the dough in a greased bowl, cover with clingfilm and prove for an hour or until double in size.
- Grease a 20cm(8in) loaf tin and line with baking paper, letting the excess paper hang over the sides.
- After the proving, tip the dough on a floured worktop, knock it back and knead in the mixed peel and chocolate buttons until they are incorporated into the dough.
- Divide the dough into 6 equal portions. Roll each portion into a ball and place into the prepared tin. Cover with greased clingfilm and set aside for an hour until doubled in size.
- Preheat oven to 180C (350F). Brush the loaf with the egg wash.
- Mix the flour and milk in a small bowl until you have a thick but pourable paste. Transfer to a piping bag and pipe a cross onto each round of hot cross bun loaf.
- Bake for 45-50 minutes until the loaf is risen and a deep golden colour. Cover with foil after 20 minutes if it is colouring too rapidly.
- Heat the apricot jam until runny and brush all over the loaf to glaze.
Select the dough setting and add the butter when a soft dough has formed – after several minutes of kneading. The bread machine will mix the dough and do the first round of proving. Proceed with step 5 of method above.