Orange and Chocolate Hot Cross Bun Loaf (Tangzhong method)

Orange and chocolate hot cross bun loaf using the water roux (tangzhong) method – heavenly soft and delicious, perfect for Easter breakfast!

Yesterday was parent-teacher evening at school for my daughter Anya who is in year 4. She is doing very well in school – she is so eager to please – but the teacher did raise three points that she should pay attention to.
1. Try to be more confident when sharing your ideas.

2. Stop being distracted.
3. Stop comparing yourself to others – just do your best.<

As the teacher mentioned these points, I realised that it’s not just my daughter that needs to pay attention. These just so happen to be my issues as well. Although I don’t think I lack in confidence when sharing ideas, I am definitely a shrinking violet when it comes to being centre stage.

In these days of selfies and endless self promotion I would rather hide under a table than swivel the spotlight in my direction. This became very apparent during a recent blog project (I will share more details soon) and it is something I need to work on. Regardless, I would rather have my work speak for me rather than my latest hairstyle – although I greatly admire those bloggers who have created a brand around themselves.

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.

Stop comparing yourself to others. Yikes! This may just be my worse trait and it is definitely one that brings nothing but trouble. Striving to be the best can be soul destroying – striving to constantly better yourself  is a preferable driving force. I have had to take a look at all my old posts while attempting to transfer the blog over to WordPress (yet another example of my procrastination – this mammoth task should have been completed months ago) and I absolutely cringe when I look at most of the older ones. In reality, I should be happy that there is a definite improvement and progression over time.

But enough introspection – I am sure you are sick of it! And I hope that you have maybe skipped to the recipe part of this post anyway… Hot cross buns may just be the best thing ever – I love them with a passion. But what’s even better is hot cross buns made the tangzhong method.

What the heck is Tangzhong?

Tangzhong is a starter made with water and flour, literally a water roux. Added to dough it creates a type of bread that is pillowy soft, incredibly delicious and that stays fresh for days (simply reheat in the oven or toast).

You can use this method to make all types of breads and I find it works best on slightly sweet doughs. Tangzhong makes dough incredibly sticky so it almost impossible to make by hand. It is best to use a bread machine or, failing that, a stand mixer. Make sure your starter is cool before using otherwise you may kill the yeast.

Hot cross buns

Traditionally eaten on Good Friday, these sweet spiced buns may be one of those things I am powerless to resist! They are so fragrant and so delicious toasted with butter…

You know what might be better than HTB?? A hot cross bun loaf which can be sliced and toasted for the best breakfast ever. I left out the traditional raisins in favour of chocolate chips – my children are grossed out by ‘raisins in things’. But you can use any combination you like – dried cranberries or cherries work really well.

Orange and Chocolate Hot Cross Bun Loaf (Tangzhong method)

Lucy Parissi | Supergolden Bakes

Orange and chocolate hot cross bun loaf using the water roux (tangzhong) method – heavenly soft and delicious, perfect for Easter breakfast!

5 from 1 vote

Print Rate

Course: Breakfast / Brunch

Cuisine: English

Keyword: Hot cross bun loaf

Prep Time: 2 hours 30 minutes

Cook Time: 50 minutes

Total Time: 3 hours 20 minutes

Servings: 12 slices

Calories: 274

Ingredients

Tangzhong starter

• 25 g | scant 1oz strong white bread flour
• 125 ml | 4fl oz water

Hot Cross Bun Loaf

• 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 chips or raisins
• 1 egg lightly beaten with 1tbsp water to glaze
• 2-3 tbsp apricot jam to glaze

For the cross

• 2 tbsp plain flour
• 2 tbsp milk more if needed

Instructions

• 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.

Notes

Bread maker method: add the milk, tangzhong and egg to the container. Top with the flour, salt, sugar, yeast, spices, orange zest and skimmed milk powder. Make sure the yeast does not touch the wet ingredients.
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.

Nutritional Info

Calories: 274kcal | Carbohydrates: 46g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 269mg | Potassium: 95mg | Fiber: 1g | Sugar: 19g | Vitamin A: 235IU | Vitamin C: 0.5mg | Calcium: 58mg | Iron: 1.9mg

Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!